Saturday, 7 February 2015

Masala vadas (No deep fry) !




Hello Guys,

Continuing the appe pan fever, i tried making the famous south indian snack masala vada in appe pan with just 3 - 4 tbsp of oil. Can you believe it turned out awesome that tasted equally good like deep fried ones. But it needs lot of patience to make then in appe pan as you got to  cook them in low flame slowly rotating them evenly so that the center part is cooked well and the outer is browned evenly and become crispy.
How wonderful it is to enjoy them guilt free with a cup of tea !I am in love with the appe pan for the fact that it gives me the pleasure of eating the food I love with less calories and very tasty.



INGREDIENTS
English
Tamil
Telugu
Hindi
Quantity
Split Bengal gram
Kadalai Parupu
Senaga Pappu
Channa Dal
3/4 cup
Onion
Vengayam
Ullipaya
Pyaaz
1 medium
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 Nos chopped
Fennel Seeds
Sombu
Sompu
Saunf
1 tsp
Salt
Uppu
Uppu
Namak
AS Needed
Asafoedita
Perungayam
Inguva
Hing
a pinch
Garlic
Poondu
Vellulli
Lehsun
2 Cloves crushed
Ginger
Inji
Allam
Adrak
1 inch piece chopped
Cilantro
Kothamalli
Kothimeera
Hara Dhaniya
a fistful chopped
Oil
Ennai
Nune
Thel
4 tbsp





STEPS

  • Wash well and soak the channa dal for 3 -4 hours.
  • Then grind them coarsely as shown in the pic. It is absolutely ok if one or two dal particles are whole and not ground properly.




  • Add the chopped onions, green chillis, hing, fennel and required salt to the ground dal.
  • Mix well to form a nice mixture. Add some fresh coriander leaves and also torn curry leaves(optional).


  • Now roll them to equal sized balls. (diameter of ball little less than the dia of appe pan holes so that they can be rotated freely.)
  • Pour a drop of oil in each of the appe holes and place the rolled balls carefully. They tend to break when they are uncooked. 
  • Keep the flame in low - med and let the vadas cook slowly. Keep rotating them (with two spoons) so that they are cooked evenly. Its little tricky as the center part needs proper cooking. If flame is high then it will become quickly brown outside but the center will be raw. 
  • If you are going to deep fry in oil, you can take bigger size ball and then slightly press them to make vada shape and then drop in oil.



  • It took around 10 minutes  for me to cook one batch of vadas. Slowly with patience I rolled them carefully adding a drop of oil now and then to cook properly and also to make the outer crispy.



  • Dropping in oil and cooking them is quite easier and faster. But a little patience will help you eating more vadas guilt free :)






Try this out and enjoy it with a cup of tea !

With Love,



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