Masala vada (Sabudhan vadai, JAVARISI VADAI)

Name: Masala vada (Sabudhan vadai, JAVARISI VADAI)
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 c sabudhan; 1 pinch asafoetida powder; 1 tsp pepper powder; 1 tsp cumin powder; 1 tsp dried ginger powder; 1 tsp caraway seeds (ajwan); 1 tsp chili powder; 1 pinch baking soda; 1 c dry roasted cashews or peanuts coarsely powdered; 1 c potato, cooked, peeled, grated; 1/2 c onion, finely chopped; 1 tsp ginger, grated; 1 tsp geen chilies; 1/2 c cilantro, finely chopped; 1/2 c curry leaves, finely chopped; 1/2 c besan flour; Salt to taste; Peanut oil as needed for deep frying

Lakshmi Sridharan Ph D @cook_19872338

USA

#sc2
Loaded with rich healthy nutrients. Crispy tasty vada made with sabudhan (JAVARISI in tamil), potato, onion, cilantro. Curry leaves, spice powders and deep fried in peanut oil

Lakshmi Sridharan Ph D @cook_19872338

USA

#sc2
Loaded with rich healthy nutrients. Crispy tasty vada made with sabudhan (JAVARISI in tamil), potato, onion, cilantro. Curry leaves, spice powders and deep fried in peanut oil

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Ingredients

30 mins

6 servings

1/2 csabudhan
1 pinchasafoetida powder
1 tsppepper powder
1 tspcumin powder
1 tspdried ginger powder
1 tspcaraway seeds (ajwan)
1 tspchili powder
1 pinchbaking soda
1 cdry roasted cashews or peanuts coarsely powdered
1 cpotato, cooked, peeled, grated
1/2 conion, finely chopped
1 tspginger, grated
1 tspgeen chilies
1/2 ccilantro, finely chopped
1/2 ccurry leaves, finely chopped
1/2 cbesan flour
Salt to taste
Peanut oil as needed for deep frying
snack

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Steps

30 mins

1

Make a checklist; keep all ingredients within reach
2

Make a checklist; keep all ingredients within reach
3

In a bowl soak sabudhan in 2c boiling water for 4 hours. It would absorb water and swell to 2c.
Peel and grate the potatoes cooker in pressure cooker. Do not add water to the bowl when cooking potatoes. Powder the cashews in a blender. In a big bowl combine all vegetables, spice powders, besan flour, soaked sabudhan, cashew powder with salt. Using your knuckles, combine everything, knead to make vada batter. Do not add water. The batter should be firm. Make small balls, with 4tbs batter
4

Grease your palm; flatten the balls. Vada is ready for frying
In medium high heat, heat enough oil in a kadai; when the oil is hot enough drop the vada one by one in the oil carefully. I usually fry 4 at a time. Bubbles will surface; with the spatula, I pour hot oil in the kadai over the vada for uniforrn frying. After two minutes, turn and fry the other side. Both sides should cook completely; when the vada turns crispy and golden brown remove from the kadai.
5

When you break the vada you can easily find out whether it is fully cooked or not. Adjust the frying time accordingly. Remove the excess oil from the vada by placing them on a paper towel.
Crispy mouthwatering vada is ready to taste. Chutni, sweetened curd, or masala tea would go well with vada. Bon Appétit

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Lakshmi Sridharan Ph D @cook_19872338

on April 14, 2022 00:01

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography