Vada's are always a delicacy at every Indian home. Be it simple vada's along with sambar, or be it masala vada's, dahi vada's, or even aloo vada.
With many of us getting conscious about the food we eat and the lifestyles we lead, we are look at alterenative healthier options for the deep fried food. Unfortunately as we all know, that the deep fried food's taste and texture cant be replicated by baking. Over the years of experimenting with baking and frying I have come to a middle path of using less oil. The equipment I use to make vada's, kofta's and many appetizers like potato balls, cheese balls, tiny tikki's etc is to use the Kuzhi paniyaram Pan or the Aebleskiver Pan. A pan with 7 holes preferably non stick pans use hardly a quarter teaspoon of oil and helps steaming lentil, rice batters and more.
This recipe is made from soaked and ground urad dal, flavored with chopped cabbage, green chillies and onions and steamed with a little oil in the Kuzhi paniyaram Pan . These vadas are exceptionaly tasty and healthy as well. Eliminates the hassels of getting the right shape as well. The vada tastes great in itself without the need for any accompaniments.
Makes: 20 vada’s
Ingredients
Method
Finely grind the soaked urad dal with salt and adding as little water as possible into a thick smooth paste.
Add the chopped cabbage, onions, green chillies and coriander leaves and mix into the ground urad dal paste.
Heat the Kuzhi paniyaram Pan and add a drop of oil to coat the pan; once the pan is well heated scoop the dal mixture using a scoop spoon. Cover the pan and allow it to steam . You will notice the top part of the vada getting cooked. At this point you could add another drop of oil and then using a tiny flat spoon gently flip the vada so it can get cooked from the other side and crip as well. When you insert the back of the spoon or a knife in the center it should come out clean - this the test to check whether it is hass been cooked. Continue the same process with the remaining lentil batter and enjoy the healthy version of the vada's.
Note: You could make plain vada's as well incase you want to use them for the dahi vada's. In this case, spoon the vada mixture which has salt into the pan and cook the same way as above. And follow he steps for the dahi vada process.
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Comments
Namrata
btw, it'd be great if you could send these in for my Monthly Mingle event:-)
Thanks Pavi. And yes madhu, too much sickness at home was keeping me away from blogging and cooking, we were all having a sick food diet