On Festival days, some people will not add onion or sombu (aniseed) and some other masalas in the dishes. This Vadai is prepared without onion and hence it is called “Festival Vadai”.
Pandigai Vadai
Course: SnacksCuisine: Indian, TamilDifficulty: MediumServings
7
servingsPrep time
2
hoursCooking time
20
minutesThis recipe is prepared without onion and hence the name festival vada.
Ingredients
Thuvar Dhal – 3/4 cup
Bengal Gram Dhal – 1/2 cup
Urad Dhal – 1/4 cup
Red Chillies – 3 to 4 Nos
Asafoetida Powder – 1/4 teaspoon
Cumin (Jeeragam) – 1/2 teaspoon
Fresh Ginger – a small piece
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Soak all the three dhals in water for about 2 hours. Wash and drain the water completely.
- Put it in a mixie along with red chillies, asafoetida powder and salt. Grind it to a coarse paste.
- Chop ginger and curry leaves finely. Add it to the dhal paste along with cumin (Jeeragam). Mix well.
- Heat oil in a kadai. Ensure to keep the stove in medium flame. Take a lemon size dhal paste and flatten it round. Make a whole in the center and put it in the hot oil and fry till it become light brown.
I need a recipe with more nutrition value?
it is so nice to eat
This is nice to eat
Hi sis, can i prepare the batter the day before and keep it in the fridge and fry the vadai in the next morning pooja? Thanks
When you keep the batter in the fridge, it will lose the texture and become hard.
Thank you for your imm reply.