Ingredients - 1 (for making vadai)
- 1/2 cup Kadala paruppu / chan dal
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Fennel seeds
- 1 each Green chilli
- 3 teaspoon Onion finely minced, preferably chinna vengayam
- 1 teaspoon Ginger crushed
- 3 cloves Garlic crushed
- 1/4 teaspoon Salt
- 4 each curry leaves finely chopped
- 2 cups Oil for deep frying
Ingredients -2 (for gravy)
- 1 cup Onion
- Bengal gram/ chana dal / kadala paruppu – 1/2 cup
- Cumin seeds – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Green Chili – 1
- Onion – 3 teaspoons (finely minced)(preferably chinna vengayam/ baby onions)
- Ginger – 1 teaspoon (crushed)
- Garlic – 3 (crushed)
- Salt – 1/4 teaspoon
- Curry leaves – 4 (chopped)
- Oil – 2 cups (for frying)
- Onion – 1 cup (chopped)
- Green chili – 2
- Tomato – 1/2 cup
- Bay leaf – 2
- Cinnamon stick – 1 (small)
- Cloves – 2
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1/2 teaspoon
- Mustard seeds – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Red Chili powder – 1teaspoon
- Coriander powder – 1 & 1/2 teaspoon
- Salt – 1 teaspoon (or to taste)
- Curry leaves – 5
- Coriander leaves – 1/4 cup (chopped)
- Mint leaves – a few (optional)
- Oil – 3 tablespoons
- Water – 1/2 cup
Lets see how to make this Saidapet Vada Curry…..
Wash and soak Bengal gram for at least 2 hours. Then drain water completely using a colander, spread on a clean kitchen towel to drain again. Grind Bengal gram, cumin seeds, fennel seeds and green chilli from the table-1 to a coarse paste. Now mix finely minced onion, crushed ginger, garlic, curry leaves and salt from Table-1 to the ground paste. Try our MINT MASALA VADAI
Adding onion is optional…in the vadais but it does make it very tasty.
Or use plain dal mix as shown above… Make them into small portions and steam them on greased idli plates for 7 minutes. Once done remove them and keep aside. (This is one way of doing it)
Lets see the deep fried version… 😛 Try our MASALA VADAI
Heat oil in a kadai … when its hot enough, pinch in little of the dough (like small pakodas) fry them over medium flame. We need fry them just enough to firm up the outer layer to a light golden color…
Do not fry longer 😆 we need the pakoras to be be on the softer side than hard & crisp. The pakoras will look pale yellow.
Fry all the pakoras and keep it ready. Also keep all the ingredients for the gravy ready too.
Heat oil in a pan, splutter mustard, cumin seeds, fennel seeds along with bay leaf, cloves and cinnamon.
Saute onions and green chillies until golden, add in few chopped curry leaves.
Then add crushed ginger garlic and fry for few minutes along with the onion.
Adding few fresh mint leaves at this stage is optional… but try it!
Add in tomatoes and let it cook till it becomes mushy.
Add the turmeric powder, red chilli powder, coriander powder and salt. Saute well till the raw smell settles a bit.
Add little water at this stage…. and let it come to a boil.
When the gravy thickens add the steamed vadas by slightly scrambling them. Mix well and let it simmer until the vada soaks up all the liquid from the gravy.
Garnish with curry and coriander leaves. Serve hot with Idli or dosai.
- Vadas can be prepared in 3 different ways. Slightly deep fried or Shallow fried with little oil or Steamed.
- Left over masala vadai can also be scrambled to make this curry in hurry.
- Adding mint leaves gives super taste try it!
- You may use either green or red chilli while grinding.. gives a different flavor.
- We also add little lite coconut milk for variation.
- Garam masala is also optional but adds nice flavor.
- Serves 3 to 4