Carrot Pudina Masala Vadai Recipe
Tasty South Indian Vadai made of carrot and pudina
Carrot Pudina Masala Vadai, is a twisted delicious recipe of our regular masala vadai, prepared using chana dal. We have made it a little more healthier by the addition of grated carrots and freshly chopped mint leaves. The carrots adds an amazing crunch and mint leaves give a refreshing flavor. Since, it has no onion or garlic it can even be prepared as prasad during the Navrathri's. Vadas and sundal dishes are usually served during this time in the households which celebrate the festival of dolls(Gollu). Serve Carrot Pudina Masala Vadai along with Soya Manga Sundal and Paruppu Payasam for your guests during Navrathri or serve it as a tea time snack.
Other Vadai Recipes that you can try are:
- 1 1/2 cups Chana dal (Bengal Gram Dal) , soaked for 2 hours
- 2 tablespoons Arhar dal (Split Toor Dal) , soaked for 2 hours
- 2-3 Dry red chillies
- 1 teaspoon Fennel seeds (Saunf)
- 1 cup Carrots (Gajjar) , grated
- 1 Mint Leaves (Pudina) , fistful, roughly chopped
- 1 inch Ginger , grated
- Cooking oil , for frying
- Salt , to taste
How to make Carrot Pudina Masala Vadai Recipe
To begin making Carrot Pudina Masala Vadai, wash and soak the chana and toor dal along with dried red chillies for 2 hours.
Now, coarsely grind the soaked dals, red chillies along with fennel seeds using a mixer grinder.
Take a big bowl, add the coarsely ground dal mix, grated carrots, roughly chopped mint leaves, grated ginger, salt and give it a good mix.
Heat oil in a frying pan in medium heat. Once the oil is heated, take small lemon sized vadai mix and flatten it out in your palms and drop it into the oil slowly. Prepare 4-5 vadais for one set.
Let the vadais fry in low heat and turn a bit brown. This is take 2-3 minutes. Flip it over and cook on the other side.
Remove and drain it in the kitchen paper and similarly prepare the Vadais out of the rest of the batter.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.