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Chopped Banana Flowers 2.5 cups
Channa Dhal 11.5 cups
Toor Dhal 4 tablespoons
Urid Dhal 4 tablespoons
Raw Rice 2 teaspoons
Ginger 20gm piece finely chopped
Green Chillis 5 to 6 pieces
Hing small pinch
Fennel Seeds 2 tablespoons
Cumin Seeds 1 teaspoon
Coriander Leaves 0.5 cup chopped
Curry Leaves 2 sprigs
Salt to taste
Vegetable Oil for deep frying
Mix all dhals & soak for 3 hrs in cold water. Then drain the water and leave the dhal stand for 1 hour.
Retain 5 tablespoons of the soaked dhal in a bowl and divide the rest into two portions.
Grind one portion with the green chilli, ginger, fennel, coriander, cumin & salt till the chillis & ginger are ground well.
Pulse the remaining portion in quick, sharp pulses to retain coarseness. Add to the rest of the mixture and mix well.
Now add the hing, curry leaves, 5 tablespoons of the soaked dhal and the finely chopped banana flowers. Mix well and adjust seasoning.
Heat oil for frying and keep a medium flame.
With a wet hand, make balls with the mixed vada dough and press gently with the palm of your hand to shape the vadas and drop in the hot oil.
Keep the flame medium and do not let the oil overheat.
After a minute, flip the vadas to fry for a further minute. Fry till they turn golden brown.
Remove from oil and drain on paper towels and repeat the process for the rest of the vadas.
Serve hot with raita.