Karamani (Cow gram) Vadai


  • Karamani (Cow Gram) – 1 cup
  • Red Chillies – 2
  • Green Chilli – 1
  • Sombu (Aniseeds) – 1 teaspoon
  • Fresh Ginger – a small piece
  • Big Onion – 1
  • Curry Leaves – few
  • Coconut gratings – 2 to 3 tablespoons (Optional)
  • Asafetida Powder – two pinches
  • Salt – 1 teaspoon or as per taste
  • Oil – for deep frying


  1. Soak Karamani (Cow Gram) for about 4 to 5 hours. Wash well and drain the excess water. Put it in a mixie. Add red chilli, sombu (aniseeds) and salt. Grind it to a coarse paste. No need to add any water.
  2. Add asafoetida powder, chopped onion, green chillies, ginger, coconut gratings and curry leaves. Mix well.
  3. Heat oil in a kadai. Keep the stove in medium heat. Take a small lemon size dough and flatten it slightly. Put it in the hot oil and fry till it turns golden brown.
  4. Serve with coconut chutney or have it plain with hot tea.


Leave a Comment

Your email address will not be published. Required fields are marked *