Friday, December 28, 2012


I had been looking for Vadakari recipe when I came across this recipe in AskChitvish iPad app. I bookmarked it and was looking for an opportunity to make it. One Sunday evening the snack turned out to be masala vadas. I saved few of those vadas to make Vadakari. The original recipe asked for mint leaves and gave specific instructions on making tomato puree. But me being lazy, decided to skip few steps. Of course it turned out to be my take on Vadakari but nevertheless it turned out to be super delicious. The proof being there were no leftovers.


For making vadas

Chana dal/ Gram dal - 1 cup
Red chillies - 3
Garlic - 2 cloves (optional)
Saunf - 1 tsp
Salt - as per taste
Onion - 1 chopped finely
Coriander/Cilantro - 2 tbsp
Oil - for deep frying

For making gravy

Tomatoes - 2
Onion - 1 chopped finely
Garlic - 1 clove chopped finely/mashed/grated
Saunf - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Water - 2 cups
Coriander/Cilantro - 1 tbsp for garnish


Soak chana dal in water for 2 hours. Coarsely grind soaked chana dal with red chillies, garlic, saunf and salt in a mixer. Add chopped onions and cilantro to the ground mixture. Shape into small balls and deep fry in hot oil. I remove them on seeing nice light brown color on the balls. Allow the balls to cool down completely. Crumble the balls/vadas.

Puree tomatoes in a mixer. (You can also use ready made tomato puree). Heat oil. Add saunf. Add onion and garlic. Saute for 2 minutes till you see a nice golden color on the onions. Add tomato puree. Add turmeric powder. Add water and salt. Allow it to boil. Once it is boiling vigorously, reduce to medium heat. Add crumbled vadas and allow the mixture to come to a boil. If the mixture is too thick add hot water. Garnish with cilantro.

Vadakari is ready and yummy!

Vadakari pairs well with idli, dosa and aapam. 

Recipe Source: Ask Chitvish iPad app.

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