TRADITIONAL AATHA VADAI

This recipe is the slight variation of masal 

vada.  The vada batter is ground smoother than masal vada batter. 

In Tamilnadu, we can geta special dal for making vadas called as Vada paruppu. This dal is a little bigger than chana dal. Usually, whenever we get together with our close relatives during family occasions, our Grannies brim with love and affection and make an array of sweets and savouries in their own style and serve us. This vada is their signature dish. 

I am feeling blessed to share their amazing recipe here.

How to make this protein-rich, gluten-free and vegan vadas?

The ingredients, we need:

Vadai Paruppu 200 gms/Chick Pea dal

Rock Salt 1/2 Tsp

Fennel seeds 3/4 tsp

Bellary onion 1pc chopped

Green Chilly 1 finely chopped

Grated ginger 3/4 tsp

Chopped curry leaves 10 pcs

Few coriander greens chopped

Groundnut Oil to fry 400 ml

Procedure:

Wash and Soak Dal for 2 hours

Drain the water completely

Transfer it and add rock salt and fennel seeds.

Grind to a smooth batter

Transfer the batter to a dry mixing bowl.

Add on Bellary onion, green chilly, ginger grates chopped curry leaves and a few/fistful

coriander greens (optional) 

Mix well.

Check the salt add if needed.

Heat the oil in a pan on medium flame.

Check the hot oil if it reaches th deep-fry temperature.

Take a gooseberry sized batter and flatten it with your fingers and lower it

gently in hot oil.

Make similar size flattened vadas and lower them in oil carefully.

Deep fry until golden brown both sides.

Once the vadas turn golden brown and oil bubbles cease to a minimum, take out the vadas and place them on oil absorbent paper.

Enjoy this splendid tea time snack with hot tea as Monsoon special snack.

Add on the chopped bellary onion, green chillies