Amma makes the perfect Aama vadais. Aama vadai is a south Indian snack usually made during festivals. It has the dals in the below ingredients in the same proportion and the green chillies, red chillies, asafetida, curry leaves and salt. It is ground more finely than the below masala vadai. Yo (my dear hubby) prefers the masala vadai though, it’s just another version of the Aama Vadai, the vadai batter remains the same but is enhanced further with the other ingredients, Yo says it spicier, crispier and tastier. I pat it a little flatter, that gives me crispier vadais. Here’s the recipe for the Masala Vadai and you can also try Aama vadai minus the other ingredients mentioned below.
Toor Dal – 1 cup
Udad dal – ½ cup
Chana dal- ½ cup
Green Chillies – 2
Dry Red chillies -2
Ginger – a small piece (optional)
Chopped Onion - 1/2 cup
Cumin seeds (Jeera) – 1 tsp
Fennel seeds (Saunf) – 2tsps
Grated coconut – 1 tbsp
Chopped coriander leaves – 1 tbsp
Curry leaves – a sprig
Asafetida – a pinch
Salt to taste
Oil to deep fry
Mix all the dals and rinse well. Soak for about 2-3 hours. Drain water from the soaked dal. Grind the soaked dals, green chillies, red chillies, ginger with salt and asafetida in a mixer. Grind it coarsely, Don’t add much water, If too much water is added the mixture will be too soggy and absorb too much oil while frying.
Now add the chopped onions, cumin seeds, fennel seeds, grated coconut, curry leaves (break one or 2 leaves into halves for extra flavor), and chopped coriander leaves and mix well. Check for salt, if less, add some while mixing.
Keep for about half an hour aside so that the spices soak in.
Heat the oil in a wok (kadhai). Wet your left palm, with your right hand make a small golf size ball and pat it on your left palm into a vada and drop it slowly into the hot oil. Put the flattened balls of the dough into the hot oil one by one. Deep fry till golden brown. Serve hot with coconut chutney and sambhar.
Tip : Soak the fennel seeds in some water for about 15 minutes , rinse out the water and add the bloated fennel seeds to the coarsely prepared vada mixture.
- You can prepare the batter in the morning and keep it refrigerated and make the vadas in the evening. This will allow the spices to soak in and result in tastier vadas. The reason we are refrigerating it is because onions tend to make the batter soggy, so keeping it outside may make the onions sweat in the batter resulting in a soggy batter and oily vadas.
- If the vadas are remaining, add them to sambhar and you have tasty sambhar vadas, the next day.