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The action "Soaking dhalls or rice in water" when encountered in the following recipes should be preceded by thorough rinsing of the dhalls/rice mixture.
Frying mustard seeds in oil involves the frying of the seeds till the seeds begin to sputter.
Kunuku Cashew Kunuku Vermicilli Masala Vadai Medhu Vadai Madhur Vadai Spinach Vadai Masala Vadai Kara Vadai Onion Pakodas Potato Bhonda Bajji Thair Vadai Bhonda Thengai Mangai Pattani Chundal Kadala Parupu Chundal Peanut Chundal Thukada
Kunuku
Ingredients: Thuvar Dhall 1/2 cup Channa Dhall 1 cup Urad Dhall 1/4 cup Rice 1/2 cup Dried Red Chilles 5 Green Chilles 3 Salt 1 t.spoon Hing a small pinch Ginger chopped finely Curry Leaves a few Cilantro a small bunch washed and finely chopped Cooking oil for frying
Method: Soak 2 t.spoons channa dhall in little water for 1 hour and drain the water and keep it aside. Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add soaked channa dhall, hing, ginger, curry leaves, and cilantro to the above and mix it well. Make small balls and deep fry in oil. Go to Top
Cashew Kunuku
Ingredients: Rava (Cream of Wheat) 1 cup Rice flour 1 cup All purpose flour 1 cup Cashew 10-15 chopped Green chilles 5-6 Coconut 1 spoon Salt 3/4 t.spoon Cooking Oil for frying
Method Grind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil. Go to Top
Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying
Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soaked vermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil. Go to Top
Medhu Vadai
Ingredients Urad dhall 1 cup Rice flour 1 cup Rava (cream of wheat) 1 cup Green chilles 6 Ginger a small piece grated Pepper 1 t.spoon Hing a small pinch Salt 3/4 t.spoon Curry leaves a few Chopped Onions Cooking Oil for frying
Method Soak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil. Go to Top
Madhur Vadai
Ingredients All purpose flour 1 cup Wheat flour 1 cup Rice Flour 1 cup Besan 1 cup Chilli powder 2 spoon Chopped onions Green chilles 2 Hing a small pinch Salt 3/4 t.spoon Ginger a small piece grated Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying
Method Mix all the above ingredients with little water, make small balls and deep fry in oil. Go to Top
Spinach Vadai
Ingredients Moong dhall 2 cups Channa dhall 1 cup Rice 1/2 cup Spinach 1 bunch finely chopped Ginger a small piece grated Green Chilles 3-4 Hing a small pinch Salt 1 t.spoon Cooking Oil for frying
Method Soak the dhalls for 1 hour in water. Grind ginger, green chilles, hing, salt and the soaked dhall coarsely. Add chopped spinach and makes small balls and deep fry in oil. Go to Top
Masala Vadai
Ingredients Channa dhall 1 cup Thuvar dhall 1/2 cup Green chilles 6 Red chilles 3 Ginger finely chopped Onions 2 small finely chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Salt 3/4 t.spoon Cooking Oil for frying
Method Soak the dhalls for 1 hour in water. Grind this mix coarsley with red chilles. Add chopped onions, ginger, cilantro, green chilles and curry leaves. Make small balls and deep fry in oil. Go to Top
Kara Vadai
Ingredients All purpose flour (Maida) 1 cup Rice flour 1/4 cup Onions 2 small finely chopped Green chilles 4 finely chopped Curry leaves a few Mint (Optional) a small bunch washed and finely chopped Salt 1/2 t.spoon Cooking oil for frying
Method Mix all the above ingredients and make small balls and deep fry in oil. Go to Top
Onion Pakodas
Ingredients Channa flour (beasan) 2 cups Rice flour 1 cup Onions 2 chopped length wise Ginger a small piece grated Green chilles 4 chopped Red chilli powder Cashews 1/4 cup Curry leaves a few Ghee (melted butter) 2-3 t.spoons Cooling Oil 4 t.spoons Cilantro a small bunch washed and finely chopped Salt 1 t.spoon Cooking Oil for frying
Method Mix channa flour, rice flour, chilli powder, cilantro and salt. Heat 4 t.spoons of oil, and 3 t.spoons of ghee in a pan and add it to the above. Now add chopped onions, green chilles and mix everything well. Make small balls and deep fry in oil. Go to Top
Potato Bhonda
Ingredients Potatoes 6 Channa flour (besan) 1 cup Rice flour 1/4 cup Green chilles 6 Ginger a small piece grated Curry leaves a few Cilantro a small bunch washed and finely chopped Lemon 1 Turmeric 1/4 t.spoon Mustard 1/2 t.spoon Urad dhall 1 t.spoon Channa dhall 1/2 t.spoon Cashew 1/4 cup chopped Salt 1 t.spoon Cooking Oil for frying
Method Boil potatoes with turmeric, and salt. Peel skin and mash the potatoes and keep them aside. Fry in little oil, mustard, urad dhall, channa dhall, cashew, green chilles, curry leaves and ginger. Mix this well with the mashed potatoes, and add fresh lemon juice. Roll small balls and keep them aside. Make a batter with channa flour and little salt. Coat the balls in this batter, and deep fry in oil. Go to Top
Bajji
Ingredients Channa flour (Besan) 1 cup Rice flour 1/2 cup Chilli powder 1 t.spoon Ghee (melted butter) 1 t.spoon Hing a small pinch Salt 3/4 t.spoon Cooing Oil for frying Vegetables - Cauliflour, Eggplant, Potato, Onions, Green bell pepper washed and thinly sliced.
Method Make a batter with channa flour, rice flour, chilli powder, hing, ghee, and little salt. Coat the vegetables in this batter, and deep fry in oil. Go to Top
Thair Vadia
Ingredients Urad dhall 2 cups Green chillies 5 Ginger chopped Hing a small pinch Yogurt 2 cup Coconut 2 t.spoon Curry Leaves a few Cilantro a small bunch washed and finely chopped Salt 3/4 t.spoon Cooking Oil for frying
Method Soak urad dhall in water for half an hour. Wet grind urad dhall, green chilles, and salt finely. Add chopped ginger, curry leaves and hing to this. Make small balls and deep fry in oil. Grind coconut with 1 green chilli and little salt. Mix this with yogurt. Soak the vadai's in the above yougurt mix and garnish with chopped cilantro. Go to Top
Bhonda
Ingredients Urad dhall 2 cups Pepper coarsely powdered 1 t.spoon Green chillies 2 Coconut 2 t.spoon finely chopped Curry leaves a few Hing a small pinch Salt 3/4 t.spoon Cooking Oil for frying
Method Soak urad dhall in water for half an hour. Wet grind urad dhall, green chilles, and salt finely. Add pepper, hing , coconut, and curry leaves to this. Make small balls and deep fry in oil. Go to Top
Thengai Mangai Pattani Chundal
Ingredients Dried peas 2 cups Raw mango 1 Corriander seeds 4 t.spoon Coconut 1/4 cup Mustard 1/4 t.spoon Red chilli 8 Hing a small pinch Urad dhall 1 t.spoon Oil 1 t.spoon Salt 1 t.spoon
Method Soak peas over night in 4 cups of water, and pressure cook it and keep it aside. Wet grind corriander seeds, coconut, and red chillies. Fry mustard, urad dhall, and hing, and add the ground masala, in little oil, and keep frying until the flavour comes out. Now add the cooked peas, and salt, let it cook for a few minutes. Garnish with chopped mangoes. Go to Top
Kadala Parupu Chundal
Ingredients Channa dhall 2 cups Coconut 1/2 cup Turmeric 1/4 t.spoon Hing a small pinch Curry leaves a few Mustard 1/4 t.spoon Urad dhall 1 t.spoon Red chilles 2 Green chilles 2 chopped Oil 2 t.spoons Lemon juice 1
Method Pressure cook channa dhall, and turmeric with less water and keep it aside. Fry mustard, urad dhall, hing, red chillies, green chillies and curry leaves in oil and add the cooked channa dhall to this mixture. Add salt, and grated coconut, and keep stiring until everything mixes well. Finally add lemon juice and mix it well. Go to Top
Peanut Chundal
Ingredients Peanuts 2 cups Onions chopped 1/2 cup Green chillies 2 Mustrad 1/4 t.spoon Urad dhall 1 t.spoon Lemon juice 1 t.spoon Curry leaves a few Cooking oil 1 t.spoon Salt 1/2 t.spoon
Method Cook peanuts and salt with little water and keep it aside. Fry mustrad, urad dhall, green chillies, curry leaves and chopped onions in oil, unitl onions are cooked. Add cooked peanuts to the above and let it cook for 5 minutes. Add lemon juice and mix it well. Go to Top
Thukada
Ingredients All purpose flour (Maida) 2 cups Chilli powder 1/2 t.spoon Hing a small pinch Salt 1 t.spoon Butter 2 t.spoon Cooking oil for frying
Method Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough. Make small balls, and roll them similar to chappati/puri's and cut them into small squares/dimonds. Deep fry these small squares in oil. Go to Top
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