Vadai is a very popular snack in south India.
Each household makes it but the taste may vary based on a few tweaks and variations. My MIL makes it with moringa leaves as it’s grown abundantly at her home and of course because of the amazing health benefits, it is sneaked in almost every item she makes.
This superfood may have gained popularity in recent times across the globe but this has been very common in South Indian homes.
One can see vada in every festive meal or a quick snack for surprise guests.
Vada and payasam complete a meal for all celebrations especially if it’s vegetarian.
Let’s see the ingredients and a method to make this.
- 1 cup of moringa leaves
- 2 springs of curry leaves
- 3 pods of garlic with skin on
- 1 cup channa dal
- 3 red chilies
- 1 green chili
- 2 cloves
- A small piece of cinnamon stick
- 1 tsp of fennel seeds
- Oil to fry
- Salt to taste
- Pinch of turmeric
- Pinch of Asafoetida
- 1 medium size red onion
- Soak channa dal for about an hour.
- Drain water and grind it coarse with red chilies, garlic, cinnamon, cloves, fennel seeds, and salt. Avoid adding too much water Just sprinkle while grinding.
- To the ground mixture add finely chopped onions and green chili.
- Add chopped curry leaves and moringa leaves. Mix it well with a pinch of turmeric and asafoetida
- Adjust the salt to suit your taste.
- Make small patties in your palm and deep fry.
Enjoy with payasam or tea😍
Sudha Suresh is a healthy meal enthusiast, living in Melbourne, who loves to recreate recipes straight from her grandma’s kitchen