Tuesday, February 5, 2013

Mint Masal Vadai

Ingredients
Dried split yellow peas/Vadai Paruppu - 1/2cup
Chopped shallots - 1/4cup
Green chillies- 3
Fennel seeds-1/2teaspoon
Ginger- 1" piece
Garlic- 2 cloves
Few curry leaves, cilantro
Mint leaves - 10to15 leaves
Salt
Oil 

Method
Wash and soak the dhal for 2 hours. Drain the excess water. 
Keep a fist full of soaked dhal aside. 
Grind the rest of the dhal with ginger-garlic-green chillies to a coarse paste (without adding water)
Chop the curry leaves-cilantro and mint leaves into small pieces. 
Combine the saved dhal, ground dhal, chopped shallots,curry leaves, cilantro and mint leaves. Add fennel seeds and enough salt.
Meanwhile, start heating oil to deep fry the vadai.
Mix everything well and make small balls out of the dough.
Flatten the balls in your left palm and carefully drop them into oil. [The oil should be on medium heat].
Fry the vadai till it turn golden in both the sides, take them out, drain the excess oil in a paper towel and serve hot. It tastes great with evening tea or coffee.

Using vadai paruppu / pattani paruppu / dried yellow peas gives a nice taste and texture to vadai than kadalai paruppu/ channa dhal. These vadai will be crispy outside and soft inside. Adding mint leaves enhances the taste, and gives a unique flavour.

Traditionally, vadai-payasam completes the typical South-Indian Lunch. Break a vadai into small pieces, soak  in the payasam for a while and...dig in!! I bet, you can't eat just one! :))))

12 comments:

  1. After seeing this post i am craving for vadas :)

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  2. like the aroma of mint in vadai..

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  3. Amazing clicks dear and simply wonderful recipe. Mouthwatering here.

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  4. the addition of mint would have added a wonderful taste to the vadas... crispy and delicious!!

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  5. Delicious vada Mahi. Never tried with mint...

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  6. crispy vada & good with a cup of tea...
    Found your blog while browsing,very nice space....

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  7. I also add more shallots in my vada recipes and believe it adds more taste. Like to have a bite mahi..

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