A common snack that can be enjoyed with any chutney or with tomato ketchup is vadai. For a more spicy version, try adding two pinches of red chilli powder or one teaspoon of black pepper and cumin (coarsely powdered) to the dough before frying.
Green Gram Vadai
Course: SnacksCuisine: Indian, TamilDifficulty: Medium
Servings
8
servingsPrep time
8
hoursCooking time
30
minutesA common snack that can be enjoyed with any chutney or with tomato ketchup is vadai.
Ingredients
Green Gram – 1 cup
Green Chilli – 1 or 2
Fresh Ginger – a small piece
Onion chopped – two to three tablespoons
Asafoetida Powder – two pinches
Salt – ½ teaspoon or as per taste
Oil – for deep frying
Directions
- Soak green gram for about 5 to 6 hours. Wash well, then drain the excess water. Grind the green gram, along with green chilli, chopped ginger, and salt, into a coarse paste without adding any water.
- Add in asafetida powder and chopped onion, and mix well.
- Heat oil in a pan over medium heat.
- Take a small lemon-sized ball of dough, and flatten it slightly. Fry it in the hot oil until it turns golden brown.
- Serve with your favorite chutney or tomato ketchup.
Notes
- If you want more spicy vadai, then add two pinches of red chilli powder or one teaspoon of black pepper and cumin (coarsely powdered) in the dough.