Vadai and Chutney
Personal favourite with tea

Vadai and Chutney

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup Urid seeds
1/2 cup Onion (finely chopped)
1/4 cup Red or Green chilis
1 teaspoon Garlic (finely chopped)
Salt (to taste)
Black pepper (to taste)
Curry leaves chutney
1/4 cup Curry leaves
2 Green chili
1/2 cup Fresh coconut (if you don't have fresh desiccated coconut and put it in hot water to hydrate)

Nutritional information

20g
Fat
10g
Protein
5g
Carbs
500
Calories
15g
Sugars
15g
Trans Fat

Curry leaves with chutney

Features:
  • Gluten Free
  • Vegan
Cuisine:

Ingredients

  • Curry leaves chutney

Directions

Share

Vadai and Chutney

I spent over a year in the back waters of India. One of my favourite tea time bites.

  • 1 cup of urid seeds
  • 1/2 cup of chopped onions finely
  • 1/4 cup of red or green chili peppers
  • 1 teaspoon of garlic (finely chopped)
  • salt to taste
  • pepper to taste

Soak the urid seeds overnight in a bowl of water. Drain the water. Place in blender and add four tablespoons of water. Blend till fine.

Mix all ingredients into bowl with blended urid.

Make them into small balls and flatten and put a hole (like a doughnut).

Deep fry in canola oil. Fry till golden brown under low flame. Make sure the oil is very hot before you start frying. Then reduce the heat to ensure it does not burn.

Curry leave chutney

  • 1/4 cup of curry leaves
  • 2 green chillies
  • 1/2 cup of fresh coconut (if you don’t have fresh desiccated coconut and put it in hot water to hydrate).

Blend all the above ingredients in a blender till smooth. Add salt and pepper to taste.

(Visited 113 times, 1 visits today)

Steps

1
Done
10 hours

Soak seeds overnight

Soak the urid seeds overnight in a bowl of water.

2
Done
10 minutes

Drain, blend, then make balls

Drain the water. Place in blender and add four tablespoons of water. Blend till fine.
Mix all ingredients into bowl with blended urid.
Make them into small balls and flatten and put a hole (like a doughnut).

3
Done

Deep fry in canola oil

Deep fry in canola oil. Fry till golden brown under low flame. Make sure the oil is very hot before you start frying. Then reduce the heat to ensure it does not burn.

previous
Guacamole with an Asian Twist
next
Spicy Crab Curry 
previous
Guacamole with an Asian Twist
next
Spicy Crab Curry 
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages