Recipe by
Total Time:
10 - 11 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • channa dal - 2 cups
  • onions - 2 medium
  • green chillies - 4
  • garlic - 3 to 4 pods
  • ginger garlic paste - 2 tbsp
  • tomato - 1 big
  • red chilli powder - 1 tbsp
  • mint - a small bunch
  • coriander leaves - a small bunch
  • saunf (fennel seeds) - 3 tbsp
  • cinnamon, bay leaves - a little
  • salt to taste

How to Make Vadakari

  • Soak channa dal for 8 to 10 hours and grind it coarsely.
  • Add little salt, make small vadas and keep aside.
  • Next, in a broad saucepan, add a little oil, then add the cardamom and bay leaves.
  • Next add the garlic, which is cut lengthwise.
  • Add the onions (cut lengthwise) and fry till it is brown and add the green chillies slit lengthwise.
  • Now add ginger-garlic paste and fry till the raw smell goes.
  • After this is done add the chopped tomatoes and red chilli powder, fry for 2 minutes.
  • Close the lid for a few minutes till the tomatoes are cooked.
  • Now add 4 - 5 cups of water and let it boil.
  • While the water starts boiling add the chopped mint leaves and coriander leaves.
  • Take the vadas, smash roughly with your hand and add it to the boiling water.
  • Finally add the fennel seeds, which should also be ground coarsely.
  • Add salt and remove from fire.
  • If the curry becomes very thick, add some more water. The curry should be neither too thick nor too watery.