Thursday, February 27, 2014
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SPLIT PEAS VADAIS OR FRITTERS
Split peas vadais are similar like the regular peas and channa dhal vadais. I had some split peas in the pantry after making some split peas soup, so thought of using them in vadais instead of regular peas. These fritters came out pretty well. We had this as a side dish with rice and vathakuzumbu. These fritters can also be had as an evening snack with some ketchup. I have grinded the vadai batter into a smooth paste since I like the vadais to be crispy on the outside and soft inside. For crispier vadais, the peas can be ground into a coarse paste. For this consistency, run the blender for just one or two pulses.
INGREDIENTS:
Split peas, 1 cup, soaked for 2-3 hours.
Fennel seeds, 1 teaspoon.
Rice powder, 1 tablespoon.
Garlic, 2 cloves.
Ginger small pieces.
Green chilies, 3.
Salt, as per taste.
Red onion, medium-sized, 1.
Curry leaves, a handful.
Cilantro, a handful.
PREPARATION:
Wash the soaked split peas and grind them along with the fennel seeds, chilies, garlic, and ginger without water. Chop the onion, curry leaves, and cilantro into small pieces. Add the chopped onion, curry leaves, cilantro, rice powder, and salt to the ground split peas and mix everything well. Heat a kadai with 1 cup of oil. When the oil is hot, take a small amount of the ground mixture and flatten it with the palm of the hand and drop into the hot oil. When the vadais rise up and turns golden-brown, remove the vadais from the oil and drain the excess oil with a paper towel. Serve the hot vadas with ketchup.
SPLIT PEAS VADAIS OR FRITTERS
Split peas vadais are similar like the regular peas and channa dhal vadais. I had some split peas in the pantry after making some split peas soup, so thought of using them in vadais instead of regular peas. These fritters came out pretty well. We had this as a side dish with rice and vathakuzumbu. These fritters can also be had as an evening snack with some ketchup. I have grinded the vadai batter into a smooth paste since I like the vadais to be crispy on the outside and soft inside. For crispier vadais, the peas can be ground into a coarse paste. For this consistency, run the blender for just one or two pulses.INGREDIENTS:
Split peas, 1 cup, soaked for 2-3 hours.
Fennel seeds, 1 teaspoon.
Rice powder, 1 tablespoon.
Garlic, 2 cloves.
Ginger small pieces.
Green chilies, 3.
Salt, as per taste.
Red onion, medium-sized, 1.
Curry leaves, a handful.
Cilantro, a handful.
PREPARATION:
Wash the soaked split peas and grind them along with the fennel seeds, chilies, garlic, and ginger without water. Chop the onion, curry leaves, and cilantro into small pieces. Add the chopped onion, curry leaves, cilantro, rice powder, and salt to the ground split peas and mix everything well. Heat a kadai with 1 cup of oil. When the oil is hot, take a small amount of the ground mixture and flatten it with the palm of the hand and drop into the hot oil. When the vadais rise up and turns golden-brown, remove the vadais from the oil and drain the excess oil with a paper towel. Serve the hot vadas with ketchup.
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