[caption id="attachment_250" align="alignleft" width="225" caption="Chickpea Vada"][/caption]There are many chickpea delicacies that are nutricious. Chickpea vada is absolutely delicious and crispy.
Chickpea Vada is known as kadalai vadai in Tamil. You can also make pakodas with the same batter.
In all these instant mixes what you need to add is only water, that is, after the mix is ready.
All the mixes mentioned on this site can be stored in the fridge for months.
How to Make Chickpea Vada
- 2 cups - Chana Dal - Chickpea - 2 cups - Tuar Dal - lentil split - red chilly - one or two - green chilly - one or two - salt to taste - asafoetida - a pinch - copra powder - 5 tbs - coriander leaves
Grind both the dals coarsely,\.
Add dry red chilly, green chilly, salt, asafoetida, copra powder and coriander leaves. Run through the mixer grinder once to mix everything well.
Store in the refrigerator.
[caption id="attachment_253" align="alignright" width="300" caption="Crispy Vadas"][/caption]Whenever we want to make vada we take the required amount, add a little water to make a thick paste and deep fry the vada in oil.
If it is made in the round shape it is vada and to make pakodas, we can take a huge ball of the paste in our hands and drop small pieces of the mix in oil.
[caption id="attachment_174" align="alignleft" width="225" caption="Vada"][/caption]Vada is a delicious South Indian dish. The main ingredient is black gram. Black gram is rich in potassium, phosphorus, calcium and sodium. It has iron and hence all black gram dishes are prescribed by herbal doctors for anemia.
Making of the vada is a long process unless the Vada Mix is available.
How To Make Vada Mix
Ingredients For Black Gram Vada
- 2 cups urad dal - black gram - coarse powder - red chilly - to taste - green chilly - to taste - ginger grated - 1 tea spoon - hing - asafoetida - coriander leaves
We can add one or two pieces of red and green chilly depending on how much spice we prefer.
Make a coarse powder of black gram.
Grind red chillly, green chilly, asafoetida without water.
Add coriander leaves, black gram coarsely ground powder and grind again once to mix everything well.
How To Make Vada
Take the required amount of powder in a bowl, add a little water to make a thick paste. Take oil in a pan and drop the vada mix in the pan using your fingers or a table spoon.
Deep fry till the vadas turn brown.
Dahi Vada & Dal Vada
Vada can be put in seasoned dahi to make dahi vada. The more they soak in the dahi they become soft.
In the same way medu vada can be put in dal to make dal vada.
[caption id="attachment_170" align="aligncenter" width="300" caption="Instant Vada Mix"][/caption]
[caption id="attachment_171" align="aligncenter" width="225" caption="Vada Paste: Vada Mix With Water"][/caption]
[caption id="attachment_172" align="aligncenter" width="300" caption="Deep Fry Vada In Oil"][/caption]
[caption id="attachment_173" align="aligncenter" width="300" caption="Fry Vada Till It Turns Brown"][/caption]
[caption id="attachment_169" align="aligncenter" width="225" caption="Eat Vada Or Add To Curds To Get Dahi Vada"][/caption] -
Upma is supposed to be an easy affair compared to idli or dosa. The process is not long drawn and you can cook up a simple Upma in 10 minutes.
But a nutritionally enriched Upma with good garnishing takes a lot of time.
My mother has created a Upma Mix for me which helps me make a nutritionally enriched Upma in a three minutes.
How To Make Upma With Instant Upma Mix
1 kilo suji - Semolina 1/4 kilo peanuts 1/4 kilo cashewnuts Green chillies Red chillies Coriander and curry leaves 1/4 kg freshly grated coconut - roasted Or copra powder - dry coconut grated
Tālitthal’, Tadka or seasoning means to add flavor to the dish with mustard seeds fried in oil. For this two spoonfulls of oil is taken in a pan and heated. After it is heated about 10 gm of mustard seeds are dropped in the oil. Learn more from common seasoning for all rice recipes.
- Roast Semolina and set aside - Deep fry peanuts and cashew nuts and add to Semolina - Prepare seasoning - Take a little oil in a pan, add 50 gms mustard seeds, 10 red chillies, 10 green chillies, 50 gms chick pea, curry leaves - Add roasted Semolina and roasted nuts to this seasoning - Add salt and mix well - Add grated dried coconut
Mix everything well and store in the fridge. When you want to make Upma, take the required amount, add it to heated water and mix well.
You can also add cooked vegetables to this Upma to make Vegetable Upma. Here I have taken out some frozen peas from the freezer. I am boiling them in water. I will add the Upma Mix to this water and my Upma will be ready in three minutes.
[caption id="attachment_161" align="aligncenter" width="300" caption="Frozen peas boiled in water to be added to upma"][/caption]
[caption id="attachment_163" align="aligncenter" width="300" caption="Upma Ready To Eat In Three Minutes"][/caption]
Making the idli batter is a long process and if I need to prepare idlis the next day I will have to make the preparations today and get the batter ready. I have no time or patience for this long drawn process. So my mother has created the idli mix for me.
I store the mix in powder form in the fridge and whenever I want to make idli I just take the required amount of the powder, mix it with water and steam cook. My idli is ready in minutes.
How to Make the Idli Mix
3 cups Rice - idli thari - par boiled rice 2 cups - urad powder - black gram
A mix of finely sliced coriander leaves, green chillies and curry leaves - 2 tablespoons
Shredded coconut - one small cup
Jeera - 2 teaspoons
finely shopped onions - 3
crushed ginger - 2 teaspoons
grated carrot - 1/2 cup
grated cucumber - 1/2 cup
grated cabbage - 1/2 cup (optional)
Put all ingredients in a large vessel. Add salt according to taste. Add water gradually while kneading the mixture to make a soft dough.
Pick up a lemon sized lump of the dough and flatten it out on a greased griddlewith your fingertips. . Dip your fingers in water to help spread out a smooth, thin roti. Now place the griddle on fire, add a little oil around the sides, like you would for dosa) and cook on a normal flame. Cook both sides of the roti and serve hot with butter and a chutney of your choice..
For the next roti, you have to cool the griddle and repeat the process. So keep two griddles to use alternately.