Pandigai Vadai

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

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Recipe by S Kamala Course: SnacksCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



This recipe is prepared without onion and hence the name festival vada.


  • 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


  • 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.


  1. I need a recipe with more nutrition value?

  2. it is so nice to eat

  3. This is nice to eat

  4. 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

  5. Thank you for your imm reply.

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