Masal Vadai - Masala Vadai - Paruppu Vadai

Masal vadai is a very popular snack of South India usually had with a cup of tea/coffee. It can also be served as a side dish for any rice, especially with curd rice. During summer days, we used to have this masal vada with pazhaya sadham and mango thokku. Nothing can beat this combo. Well! Are you carving for  a street food style masala vadai now? Here is a very simple recipe !!

 
Ingredients

Channa dal/Bengal gram/Kadalai paruppu - 1/2 cup + 1 tbsp
Red Chillies - 2 (adjust as per your spice needs)
Fennel seeds /Sombu - 1 tsp
Onion- 1 chopped finely
Green chillies - 1 or 2 chopped finely
Curry leaves - few
Coriander leaves - few chopped finely
mint leaves - 5 or 6, chopped finely (optional)
Salt to taste
Oil for deep frying

Method


Soak Channa dal (kadalai paruppu) in water for 3-4 hours. Drain the water completely and keep 1 tbsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely.

Then add finely chopped onions, soaked and drained channa dal, which you have reserved seperately, finely chopped green chillies, finely chopped coriander leaves, mint leaves and few curry leaves to the ground channa dal mixture.

Take a small lemon sized ball from the channa dal mixture. Pat it slightly in the shape of vadas. Make the corners slightly thinner than the middle. Do the same and make a batch of patties.

Heat oil meanwhile.Check if the oil is hot enough. For this, drop a pinch of batter and if it raises immediately the oil is ready for frying. Drop the patties in the hot oil and fry them in batches, until they turn golden brown and crispy on both the sides. Drain in paper towel. Serve hot with tea/coffee, but curd rice is my favorite combo.

Notes 

• If we do not soak for enough time, vada may turn hard.
• You can add about a tbsp of rice flour for more crispness.
• You can also add ginger and garlic or ginger-garlic paste for added flavor
• You can also avoid red chillies and use only green chillies
• No need to add water while grinding
• When you drop oil, flame should be high. Simmer after you drop all the patties and cook in medium flame until done. 
• The number of patties you add to the oil depends on the quantity of oil you heat

Thattai Recipe - How to make Crispy Thattai

Thattai is mostly prepared for Krishna Jayanthi or Diwali in the Southern parts of India. I had tried this couple of times earlier, but have never clicked or posted the recipe. So I wanted to prepare this for this Diwali and here is the recipe along with the tips that I have learnt so far.

Ingredients

Rice flour - 1 cup
Fried Gram dal flour (Pottukadalai Maavu) - 2 1/2 tbsp
(OR)
Urad dal flour - 1 tsp
Channa dal - 1 1/2 tsp
Peanuts - 1 tsp (optional)
Unsalted Butter - 1 1/2 tsp
Chilli powder - 1/2 tsp
Curry leaves - few (Optional)
Hing, salt as per taste
Oil - for deep frying

Method

Preparing the flours and other ingredients

• I used the store bought rice flour. Sieve the flour twice and roast it for couple of minutes. Just until the flour becomes warm. Transfer it to a wide bowl.                            

• Take 2 1/2 tbsp of fried gram dal (pottukadalai) and powder it in a mixer. Sieve it and add it along with the rice flour.

• If using urad dal flour, take a tsp of urad dal and fry until golden brown, allow to cool and grind it in the mixer. Sieve and add along with the rice flour. Remember, you need to use either fried gram dal flour or urad dal flour, not both.
• Soak the channa dal in water for 30 mins.

• In a pan dry roast the peanuts, remove the skin and add it along with the flours.

 

How to prepare thattai

1. Take the bowl containing rice flour and gram/urad dal flour. Along with this add chilli powder, curry leaves, hing, channa dal, peanuts and salt. Mix well.                          
   
2. Now add enough water to knead to a soft pliable dough. 1/2 cup of water is what I needed for getting the right consistency. Now, the thattai dough is ready. Check the dough for salt and add adjust accordingly.
3. Make equal sized small balls out of it and keep covered.
   
4. You will need ziplock bags or milk covers or any plastic sheets, greased with oil for flattening the thattai. Place a ziplock cover on a flat surface. Place few drops of oil in its center and grease it. Do the same to the other ziplock cover too. Now, place a dough ball over the ziplock cover and cover it with the other greased one. Meanwhile heat oil for deep frying. 
5. Flatten it with your finger tips or use a bowl with a flat surface and press it until it is thin and even on all sides. This is the key thing for getting crispy thattais. Carefully take off from zip lock cover by inverting it on one hand and drop in hot oil. Cook in medium until golden brown and crispy on both sides. Repeat the same for all the thattais. Store in an airtight container  and enjoy the crispy thattais.

Tips

1. The dough should not be too dry. For checking this, take a small ball and try flattening it. It should not crack, you should be able to flatten it smoothly. That is the right consistency.
2. Flatten the thattais as thin as possible. Only then you will get crispy thattais.
3. Prick it with a toothpick or fork here and there, if thattais are not cooked in the middle
4. Oil temperature has to be perfect for perfect thattais. Oil should not be fuming hot, else the thattais will turn dark brown in color. Keep the flame in high while dropping the thattai dough. Then turn the flame to medium low and cook on both sides until golden brown.

Badusha - How to make Badusha - Diwali Sweets

I love Badusha for its soft texture and mild sweetness. But I have never dreamt that I would be making badusha's at home :-) I read enormous number of recipes from my fellow bloggers before making the first attempt. With all the tips and tricks I got it right with the very first attempt, but then I could not click any pictures. So I planned to make this sweet again for this New Year and it turned out well this time too. Last time when I tried to make the swirls I did not get them perfect. This time it did not disappoint me. And this is my first recipe with stepwise pictures. It was bit tough clicking and preparing altogether, but managed somehow. Here is the recipe for the deliciously, flaky and layered Indian sweet Badusha... Enjoy!!!

Ingredients

Maida - 1 & 1/2 cups
Butter - 1/4 cup
Oil - 2 tbsp or 1/8 cup
Sugar - 1/2 tsp
Curd - 1 & 1/2 tsp
Cooking soda - 1/2 tsp
Water - 1/4 cup approximately
Oil for deep frying

Sugar Syrup

Sugar - 1/2 cup
Water - just to immerse the sugar
Saffron - 2 strands (optional)
Lemon juice - 1 tsp

Method

1. Melt butter in a bowl and add oil, sugar, curd and cooking soda to it. Mix well using a whisk until frothy. 
   
2. Add the flour and make it crumbly with your hands. Add the water little by little and make it to a smooth dough. But be cautious in the amount of water. Less than 1/4 cup was sufficient for me. Knead well for 8-10 mins. The dough should be very smooth. Divide into equal sized balls and allow to sit for 10 minutes.
   
   
   
   
    
3. Meanwhile we can prepare the sugar syrup. Add sugar and water in a pan. Stir only until the sugar dissolves. After that just allow to boil until it reaches single thread consistency. Stirring continuously will crystallize the sugar syrup. Add saffron and lemon juice. You can also add a pinch of elaichi powder if you like the flavor. I have not added it as I don't like the flavor of elaichi.
4. Start shaping the badushas while the sugar syrup is getting ready. You can make decorative ends as swirls or leave them as simple doughnuts. I learnt making the swirls from here. 
5. 
6. Heat oil in a pan, check by adding a small pinch. If it rises immediately that is the right stage. Add few badushas, turn off the stove  and allow to get cooked in the pre-heated oil. This may take upto 5 minutes. At one of time the sshh sound will go off and bubbles will disappear. Now turn on the stove and keep it in medium low flame. Flip the badushas to the other side and cook until golden brown on both sides.
7. Drain it in a tissue and immerse in the sugar syrup immediately. Dip well on both sides, let it be in the sugar syrup for 2 mins and then transfer to a greased tray. You can store them in a container after the sugar syrup turns non-sticky. Do not refrigerate. Consume within a weeks time :-) 
   

Tips

• If your badushas dissolve in oil as you are frying then any one of these is excess : butter or oil or cooking soda or water. So add more flour to the dough and knead again to troubleshoot the problem. It might also crack/break if there isn't enough kneading. Knead atleast for 10 mins
• If you are frying them in batches and if you get one or few batches right but the other batches gets dissolved or breaks up in the oil, the reason might be the temperature of the oil. Oil temperature should be just right. If over heated you will end up with undercooked badushas. If less heat, the dough will break inside the oil. Also there should be enough oil for the Badushas to float. Else they will dissolve too.
• If you reduce the quantity of butter or oil,then there will be drastic change in the texture of the badushas too,it will turn hard or crispy. You wont get the layers inside too.
• Do not rush during the frying process. Patience level is very much important. If you rush, the texture will disappoint you
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