Tag Archives: fritters recipe

Oct2

Potato Fritters Recipe / Urulaikilangu Vadai Recipe / Easy Vadai Recipes – Navratri recipes

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Potato Fritters / Urualaikilangu Vadai is one such recipe, which is a perfect food during vrat / viratham. It is also one of the highlights of Navratri.

CLICK HERE for more vegetarian recipes and CLICK HERE for Navratri recipes.

Potato Fritters / Urulaikilangu Vadai is simple, easy and can be prepared in minutes. You can also prepare it as a tea time snack for the surprise guests. Let me share the recipe…

Potato Fritters / Urulaikilangu Vadai

Potato Fritters / Urulaikilangu Vadai

Ingredients:

  • Potato – 250 gm
  • Rava/Semolina/Sooji – 100 gm
  • Green chilli – 1 no
  • Onion – 50 gm
  • Cumin seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 2 stalks
  • Salt to taste
  • Oil for deep frying

Making of Potato Fritters / Urulaikilangu Vadai –

Preparation:

  • Boil, peel and mash the potatoes, make sure to mash it well.
  • Peel and finely chop the onions, chop the green chillies, curry leaves and coriander leaves.
  • Take a bowl, add the mashed potatoes, rava/semolina, cumin seeds, curry leaves, coriander leaves, green chillies and salt.
  • Mix it all together.
  • Heat oil in a kadai, grease your palm with oil, take a small portion of the dough, roll it to a ball, and flatten it in between your palms.
  • Gently drop the flatten vadai, to the oil and deep fry them on both sides. (Cook only in medium flame, since the potatoes are cooked already they would get burnt easily).
  • Drain the oil and remove the vada from fire, once it cooked.

Serve hot with a cup of tea or coffee.

 

Sep28

Ulunda Vadai / Fritters

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Vadai / Fritters is one of the most common or traditional food among Tamilians. Vadai is prepared on all occasions and so it is been the must in the festive dishes list. Vadai is available in all nook and corner streets of Tamilnadu in Tea shops and also comes under street food list.

Vadai can be served as breakfast and snacks. There are many varieties of fritters among all those varieties, this Blackgram / Ulunda paruppu / Urad dal Vadai is the most common. It’s been prepared in by all south Indian families. It is easy and simple recipe, but it taste good only when it comes to the perfection else it would be a disaster.

Two important things where people suffer in preparing this vadai are making holes in the middle and the consistency of vadai batter. Most of the people feel difficult to make hole in the centre and few confuse with the batter. Let me share the recipe along with the tips…

Ulunda vadai / Fritters
Ulunda vadai / Fritters

Ingredients:

  • Whole White Blackgram / Ulundam Paruppu / Urad dal – 1 cup
  • Onions – 1 ½ nos
  • Black Pepper – ½ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – two sprigs
  • Salt to taste
  • Oil for deep frying

Making of Ulunda Vadai / Lentil fritters –

Preparation:

  • Soak the urad dal/ulundam paruppu/blackgram in water for 2 to 3 hrs (more it soaks the batter becomes more fluffy).
  • Drain the soaked urad dal and grind them in mixer by sprinkling little water, only when it gets struck.
  • When it’s almost ground, Add in the black pepper, cumin seeds and salt to the batter and grind them to fine paste.
  • Peel and finely chop the onions, also chop the curry leaves roughly.
  • Transfer the batter to a bowl, add in the chopped onions and curry leaves. Stir well with your hands.
  • Heat the oil in the kadai, Keep a small bowl of water near the batter.
  • Now dip your palm in the water and gently take a portion of batter, transfer it to your palm (where you dipped water), now place your index finger in the center of the batter and drag the hole to a big size.
  • Check for the oil, and gently drop it to the oil with your index finger.
  • Swap the side after 2 mins and cook both sides, remove the vadai, when it turns golden brown.
Batter mixed with onions, salt and curry leaves
Making home wit index finger
Transferred to index finger and about to drop in oil
Gently getting dropped to oil
Dropping into oil
Gently dropped in oil
Getting fried
Getting fried
Ulunda vadai / Fritters
Ulunda vadai / Fritters

Serve hot. Goes out well with sambar and chutney.

Do check out other fritters recipes in this link: https://madraasi.com/recipes/snacks/.

Aug7

Banana Flower Fritters / Vazhaipoo Vadai

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Banana Flower Fritters is one of the healthiest food for everyone, also it tastes delicious, crispy outside and soft inside. But only the cleaning of the banana flower is very tiresome job, I use to clean during evenings and refrigerate overnight for morning use. This dish is one of my favorite fritters.

Health benefits of Banana Flower: It helps in weight loss because of its fiber content. It helps in menustral problems. It is a diabetic friendly and also good for lactating mothers. Let us move on to the recipe…

Check out Banana Flower Stir-Fry/Vazhaipoo Poriyal and Banana Flower Curry/Vazhaipoo Kulambu.

It’s Friday and I am taking to the Fiesta Friday #80 hosted by Angie@thenovicegarderner.

Banana Flower Fritters / Vazhaipoo Vadai
Banana Flower Fritters / Vazhaipoo Vadai

Ingredients:

  • Banana flower – 1 nos
  • Channa dal / Kadalai parauppu/Bengal gram – 200 gm
  • Garlic – 3 cloves
  • Ginger – 1” inch stick
  • Onion – 1 no
  • Fennel seeds / Perunjeeragam – 1 tbsp
  • Curry leaves – a sprig
  • Oil – 1 cup
  • Salt to taste

Preparation:

  • Soak channa dal /Bengal gram for half an hour in water.
  • Clean the banana flower and soak it in warm for half an hour.
  • Take garlic, ginger, fennel seeds and channa dal, ground them coarsely.
  • Add in the banana flower to the ground mixture and continue grinding.
  • Sprinkle little water, check out no strings of banana flower is there, and else keep on grinding continuously.
  • Transfer it to a bowl, add in required amount of salt. Stir it well.
  • Peel and chop the onions, add the onions, curry leaves to the ground mixture.
  • Heat oil in a kadai, take small portion of ground mixture, roll it to small balls, and flatten them gently. (should be flatten nicely)
  • Drop it one by one, deep fry in low flame for 3 mins, then swap the side and fry for another 3 mins.
  • Remove from oil, place in tissue paper to remove the excess oil.

Serve hot as a tea time snack or side dish for lunch. I have accompanied it with Steamed rice, dal and rasam.