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1 medium sized -
4 tbsp - roasted gram dal, powdered
1 tsp -
1 big sized - onion, finely chopped
Chopped coriander leaves, a handful
1 tbsp -
Salt - to taste
Oil - 3 tbsp
2 to 3 tbsp -
4 pearls -
Ginger, a small piece
2 tsp -
How to Make Vazhaipoo Vadai
Clean vazhaipoo and pressure cook for 1 whistle with a cup of water and turmeric powder.
Allow it to cool and then grind it to a semi coarse paste.
Soak channa dal for 30 mins and then grind it with ginger, garlic and fennel seeds to a smooth paste.
Sprinkle just a few drops of water if needed.
Now in a bowl add chopped onions, coriander leaves, roasted gram dal powder, turmeric, rice flour and both the ground pastes - ground vazhaipoo and channa dal paste.
Do not add water.
Mix well and make small patties / vadai shapes and keep aside.
You can also refrigerate the patties for 10 mins to avoid the vadais soaking up much oil.
Then heat oil in a kadai and deep fry them to golden brown.
Drain and serve hot with chutney or ketchup.
Recipe courtesy: Sharmis Passions
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.