Sunday, March 08, 2015

Kadamba Vadai Recipe | Chef Venkatesh Bhat Recipes - Recipe #6

I was completely occupied for the past two weeks, hence couldn't post anything here. Kadamba vadai is very new to me when I saw this in Samayal samayal. It is a very simple and easy to make recipe which doesn't involve any cutting. We need two hours soaking time before we make this vadai. So plan accordingly. 
Toor dal - 200 gms
Channa dal - 100 gms
Urad dal - 75 gms
Raw rice - 50 gms 
Coconut - 25 grams(grated)
Red chillies - 10
Cashews - 10
Curry leaves - a spring
Salt - as required
Asafoetida - 1/2 tsp 
1. Wash and soak the dals, rice, red chilli and cashew nuts for 2 hours. After 2 hours, drain the water and pulse it in a mixer. 
2. Along with this mixture add the coconut, curry leaves and grind everything to a coarse mixture. Mix the asafoetida and salt to this mixture. Heat oil in a kadai.
3. Once the oil is hot enough, wet your hands with water and make the vadai's. Fry it in medium flame, until both the sides turn golden brown. When done, drain them from oil and place it in a kitchen tissue.
Serve it hot with coconut chutney and sambar. I served it with Inji thogayal, which I will post soon.
Points to remember:
  • Make the vadai's little flat, so that it will cook easily and remains crispy.
  • Grinding the batter in grinder gives better result. Drain the water completely before grinding else the vadai will drink more oil.
Warm Regards,
Happy's Cook - Divya


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