Arati Puvvu Vada/Banana Blossom Vada

Arati puvvu vada/Banana Blossom Vada just looks like dal vada but tastes totally different.....compared to dal vada they are crispy and healthy........it exactly tastes like keema vada. I'm very delighted to share the recipe of my grand mom..........

Ingredients:

• 1 small Arati puvva/Banana Blossom, (clean and cut them into small pieces), 1/2 cup channa dal, (soak for 2 hrs and grind into course paste), 3/4 onion (finely chopped), 3 green chillies, 1spring curry leaves, salt to taste, handful-coriander leaves, oil to deep fry.

Method:

• Boil 2 cups of water in a bowl, allow to boil, then add 1/8 turmeric powder , flower and cook for 4 min., then strain the water and set cooked flower aside. Now mix onion, chillies, salt, cooked flower , curry leaves, coriander leaves, grounded channa dal paste to it and mix well. Take a small portion and roll into small balls, make it flat in between the palms and deep fry them in oil. Repeat the same for the rest of the mix. serve hot with Tea.

Pesara Vada/Moog dal Vada

Masala Vada/Dal Vada/Parapu Vada

This is also one of my favorite snack........I think this Vada need no introduction...............

Ingredients:

• 2cups Chana Dal(soak for 1hr.), 1''cinnamon stick, 3cloves, 4green chillies(adjust as per spice levels), 2''ginger root, 2spring curry leaves(roughly chopped), 2cloves garlic(lightly crushed), 1onion(roughly chopped), salt to taste, oil for deep frying.

Method:

• Keep 1/4of the soaked chana dal aside. Grind the rest of the dal, green chillies, Cinnamon, cloves, ginger, salt to a coarse paste. Now add chopped curry leaves, crushed garlic, chopped onion and 1/4cup of separated chana dal, mix well. Heat oil in a pan on medium high heat. Take a lemon sized dal paste, shape it into a ball and press in between the palm lightly to the shape of a Vada and now fry them in the oil on medium heat until they are light golden in color.........For additional crispiness(to get the texture of the restaurant), first fry the vadas until they are very light golden color,once done with all the vadas...re fry them until they get nice golden brown color..........this method really makes much difference in taste and texture.

Avada,Perugu Vada,Dahi Vada

This is also one of the most popular and authentic dish of South India, enriched with simple seasoning..........and aroma of curry leaves....



Ingredients:
Urad dal 1 cup, Salt to taste,Oil for deep frying.

Flavouring Yogurt/curd :
Yogurt 2 cups, 3no. Green Chillies(adj. as per taste), Ginger 1" piece, 1/4tsp.turmeric Powder.

Seasoning:
1/2tsp. urad dal, 1/2 tsp.Mustard Seeds, 1/4 tsp.Cumin Seeds, 2 springs Curry Leaves,1tbsp.0il

Soak urad dal in water for 1hr.Grind the urad dal with little salt into smooth paste, adding little water.Roughly chop ginger and green chillers and coarsely grind them. In a wide vessel, whisk yogurt, ground ginger green chilli paste, turmeric powder and salt and keep it aside. Now heat oil in a pan, add all seasoning ingredients, remove from heat once they turn Golden brown colour and add into the yogurt. In an another wide vessel take warm water and keep it aside.
In a pan, heat oil and fry the vadas on both sides until light brown, remove the fried vadas from hot oil and soak in warm water for few seconds, then squeeze and remove the excess water, and put the vadas in the seasoned yogurt/curd. Repeat the same with all the fried vadas.Leave the vadas in yogurt/curd for at least 30 min. to absorb all the flavors.....

Garelu( Urad Dal Wada)

Another recipe from Andhra, favorite of many !!!!!!!This is served with chutney or sambar, they even taste better with out any........................

Wash and soak Urad dal for 2-3 ,drain the water and grind the dal using a food processor, [if the batter is not in stiff consistency, the wadas do not get a perfect shape]. Add cumin seeds, chopped onion, chillies, ginger and salt.Heat oil in a deep vessel. wet the zip-lock bag, take a spoonful of batter on the bag, form a circular shape and flatten the wada. Make a hole at the center of the wada [This will ensure that the wada is fried evenly] Slowly drop wadas in hot oil, deep fry on both sides till golden brown. Serve hot with sambar or chutney and enjoy! Rocks with hot tea as well!!