Sambar Vadai Recipe | Hotel Sambar Vadai Recipe | Hotel Style Tiffin Sambar Recipe

Today's recipe is an interesting and delicious South Indian appetizer recipe, Sambar Vadai. Sambar Vadai is nothing but a Soft Medhu Vada served with lots of Tiffin Ghee flavored Sambar. For Sambar Vadai you can use any tiffin Sambar recipe but the freshly roasted and ground sambar spices aka Arachivitta Sambar gives lots of flavor, perfect texture and taste to Sambar Vadai. This Arachivitta Sambar recipe was shared by my friend's Mom. I have tried this sambar a number of times with and without vegetables and every time it turned out finger licking good and flavorful. That too with a extra spoon of ghee on top ghee lovely flavor and taste.

Thayir Vadai Recipe | South Indian Style Dahi Vada |

Happy New Year Wishes to everyone, hope you had a wonderful start of the year. We had a good one too. For the past few days I was busy with kids for creating their own You tube Channel, Yep.,both my kids wanted to have their own channel to share their EV3 Programs. They are so much interested in Robotic Science and now-a-days they spend most of their time with their EV3 Robots and creating new programs.

Inippu Ulunthu Vadai | Inippu Medhu Vadai Recipe | Inippu Vadai | Sweet Medhu Vada Recipe

Today's recipe is one of the traditional sweet recipe, Inippu Ulunthu Vadai or Sweet Medhu Vada. Inippu vadai is prepared using urad dal/black lentil and sugar combo with cardamom flavor. This sweet vada is one of my favorite sweet,but it is not prepared often like other sweets, my mom makes it only during special occasions or for padaiyal(pooja) or if we have guest at home. But we often buy it from our near by shop and enjoy it for our evening snack. My grandma used to say that dishes prepared using Urad dal are healthy for growing kids especially for girls. She suggest my mom to make Ulunthu kali, uluntham kanji, inippu vadai(with jaggery or karuppati)for me and my sister during the periods days. Ulunthu kali or kanji is good for girls' health and gives energy during those tiring days. These foods are not only healthy, tastes divine too. I will try to share the recipe for Uluntham Kanji sometime soon.

Masal Vadai Recipe | Masala Vada | Paruppu Vadai Recipe

Masal Vadai or Masala Vada is a popular south Indian snack that is prepared using Channa dal or yellow split peas. I can proudly say that this Masal Vadai is my signature recipe, I never ever failed with this recipe and even made big batch of Vadas for Birthday Party/Get together events.  I am a big fan for tea kadai Masal vadai more than the Medhu vada. I love this masal vada for snack or as a side dish with Meals & Variety rices too.

Murungai Keerai Masal Vadai / Keerai Vadai

Murungai Keerai MAsala Vadai Recipe. Another week of Blogging Marathon started from today and for this week I am gonna share some yummy Evening snacks/Tiffin recipes. First comes the very famous South Indian Tea Time snack ~ Masal Vadai / Paruppu Vadai with Murungai keerai/Drumstick leaves.

Minty Chickpeas Vada / Mint Chickpeas Vadai / Chickpea Vadai

For the last day of BM #16, I am going to share a super yummy n healthy snack, Chickpea vada or Kondakadalai vadai recipe with my Star Ingredient - Chickpeas/Channa. First I wanted to make oven roasted chickpeas for snack then changed my mind & tried this crispy Chickpea vada with mint flavor.

Green Peas Cabbage Vada

        Simply i tried vada/vadai with dried green peas and little chana dal. the flavor was bit different but the taste and crispness was similar to Masal Vadai/Dal Vada.Grinding part bit difficult to me, if u have processor or Indian mixie it works easy for you. I used more cabbage n less onion to this vada and was totally different and yummy. I made this for our tea time snack and enjoyed this chill evening with hot n spicy vada n coffee. Do try this enjoy. The recipe as follows,

Mixed Dal Keerai Vadai/Mixed dal Spinach Vada

    Like my Legumes Biryani..here comes the mixed dal vadai with spinach.I combined all the dals...yellow split peas,chana dal,urad dal,moong dal n tuvar dal to make a yummy crunchy tea time snack with the addition of spincah.I made this last weekend for tea time munch...my experiment was good success and vada was more crispy n different from the usual taste..This is my first trial..He asked me to make some vada..i am ok with that but i want to make something new n interesting to me n as well U.So without any hesitation i tried this with all the dals in my hand...for me its new ,may be you might have done this earlier in your style.I carried on with my usual masal vadai recipe with adding some finely chopped spinach.the vada came out excellent outer so crispy n inner soft moist n more flavorful.The recipe as follows..

Ingredients

1. Yellow split peas   1/2 cup
2. Chana dal   1/2 cup
3. Moong dal   1/2 cup
4. Urad dal   1/4 cup
5. Tuvar dal   1/4 cup
6. Green chillies   8-10 no.s(adjust acc. to taste)
7. Fennel seeds   2 tbsp
8. Spinach   1/2 bunch(finely chopped)
9. Ginger    1 tbsp (finely chopped)
10. Asafoetida    a pinch
11. Onion   1 medium (finely chopped)
12. curry leaves   few finely chopped
13. Coriander leaves    few (finely chopped)

Method

• soak all the dals separately for 2 hours.

• First run chillies and fennel seeds for a minute in a blender/grinder and then add moong dal,tuvar dal,urad dal ,chana dal and yellow split peas.(spare some whole split peas ) and grind everything to a coarse paste.
• Then transfer the grounded dal paste to a bowl and add finely chopped ginger,onion,curry leaves,spinach,coriander leaves,soaked whole split peas and enough salt and mix everything well and keep aside.
• Heat oil in a wok for deep frying,when oil gets really hot take a small ball size mixture and flatten with palm and carefully drop in to the hot oil.fry in medium heat.
• Fry the vada till turn crispy n golden brown on both sides.
• Then remove from the oil n drain it in a paper towel,yummy vadas are ready to serve.
• Serve hot with a cup of chai or a bowl of sweet pasiparuppu/vermicelli payasam.

Thayir Vadai/Dahi Vada

Ingredients

1. Urad dal   1 cup
2. rice flour   1tsp
3. Curd    2 cups
4. Pepper corns    1/2- 1 tsp
5. Shredded Carrot    1/4 cup
6. Coriander leaves     few finley chopped
7. Bhoondi      1/2 tbsp(optional)
8. Salt    as needed
9. Oil    for deep frying

To temper

• Oil   1 tsp
• Mustard seeds     1/4 tsp
• Urad dal    1/2 tsp
• ginger     2tsp(finely chopped)
• Green chillies    1-2 (finely chopped)
• Hing     a pinch

Method

1. Soak urad dal for 1-2 hrs and grind it to a smooth fluffy paste with pepper corns and very little water.
2. then transfer the grounded urad dal batter to a bowl,add enough salt and 1-2 tsp rice flour and mix well 
3. Heat oil in a wok (for deep frying),Wet your  palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using  your finger and drop gently in to the hot oil.
4. Fry in medium flame until light golden brown on both sides.
5. In a wide bowl take some hot water and add little salt , mix well and keep aside.
6. Now transfer the hot fried vadas to the Hot Water and soak it for 30 minutes.
7. Meanwhile temper the curd with tempering ingredients and add enough salt and mix well.
8. And after 30 minutes,take a bowl pour tempered curd (should be little thin) and add the soaked vadas and refrigerate for 1 hour or until the time to serve.
9. Take the soaked vadas from the fridge just 10-15 minutes before you serve and Serve the chilled Dahi/thayir vadas with some shredded carrots and bhoondi on top 

Notes:
Beat the curd/yogurt well before tempering.
Water should be hot not boiling hot.
Drain the water from the soaked vadas completely using colander or slotted laddle and add it to the curd.

Tapioca Vadai/Kappa vadai/Cassava vadai/Kuchi kizhangu vadai

     Another Grandma’s recipe - Tapioca Vadai/Kuchi Kizhangu Vadai recipe. For every summer vacation we used to be in my Grandma's place, those 2 months summer vacation used to fun. Daily evening my grandma used to prepare some tiffin or snack for us.

Masal Vadai/Paruppu Vadai/Dal vadai

Masal Vada / Paruppu Vadai is one of the popular South Indian snack, nothing but a soaked split peas are ground with spices and then mixed with finely chopped fresh cilantro, ginger, onions and shaped as patties and deep fried. Very yummy and easy snack perfect for a both rainy evening and sunny day's snack with some cold juice/mocktails. This masal vada/paruppu vada can also served as a side dish with rasam n rice, sambar sadham, curd rice etc. The recipe as follows..

Medhu vadai / Ulundhu vadai / Bonda

Medhu Vadai or Ulundhu Vadai is a popular South Indian snack and is often made on all special occasions n festivals. I make this Medhu vadai rarely and on special occasions only. My Grandmom used to grind urad dal in stone had grinder(Aatu kal), in that u can control the consistency of the batter and also the vadai/vada tastes so yummy n perfect. But in grinder also you can get the perfect consistency, but to me its a laborious job so i rarely make this vadai :) Today i added more onions to my vadai, so the batter becomes bit thin n i couldn't hold the shape perfectly. But taste wise it was too good and we had with Vemicelli Sago Payasam. I love eating vada dipped in payasam, Mmmm!!!
Now to the recipe...

Vazhaipoo Vadai / Banana flower Lentil Vada

Ingredients

1. chana dal          1 cup
2. valaippu/banana flower    1 med size flower(cleaned n chopped finely)
3. fennel seeds      1 tbsp and 1 tsp
4. greenchillies      4 no.s
5. onion        1 med. size onion finely chopped
6. curry leaves      1 twig (chopped )
7. ginger          1/2 tsp
8. coriander leaves  1 tbsp   
9. oil  for deep frying

Method

• soak chana dal for 1-2 hrs.
• clean and finely chop plaintain flower n soak it in buttermilk.
• grind chanadal ,green chillies and 1 tbsp fennel seeds coarsely(keep some whole chanadal 10-20nos)
• to the grounded chanadal add(drained and squeezed to remove excess moisture) valaipoo, enough salt , onion, ginger, fennel seeds,soaked whole chanadal,curry leaves and coriander leaves mix it well.
• heat oil to deep fry, when the oil is hot take a small lemon sized portion of the dough and make it to a round ball and flatten it between the palms and drop it gently into the hot oil.
• Fry in medium heat, after 1-2 minutes flip other side and once it turn all crisp and brown remove from the oil and drain it in paper towel. 
• Add 3 or 4 vadas(depend on the size of your kadai or pan) at a time in the hot oil, do not crowd more.