Aloo Rava Instant Vada

Aloo Rava Instant Vada:

Actually, Vada is very famous in Indian Cuisine liked by all and served in most of our festivals. In gatherings and functions, Vada has its own special place to say. We are aware of Vada in different tastes as Sambar Vada, Rasa Vada, Thayir Vada (Dhahi Vada) unique taste of this vada needs some advance preparation of soaking, grinding to the right consistency and making its right shape. Here we have another version to make instant easy vada with minimal ingredients from our regular kitchen stocks. Children like this with some dip or chutneys.

Two methods of Instant Vada is given below, Those who like to avoid Aloo can follow the note below.

Ingredients: Try with minimum quantity first

Note: 100 gms of sooji+Aloo gives 20 no of medium sized Vadas

Rava-1 cup(Fine Sooji white)

Potato (Aloo) -1 medium size

Butter milk-1/2 cup, water 1 1/2 cup (Butter milk is optional)

Salt-1/4 tsp

Curry leaves-1 twig chopped

Asafoetida-1/4 tsp

Cumin-1/4 tsp

Black pepper-1/8 tsp

Green chili-1 chopped


Peel skin and grate potato.

In a pan add 1/2 cup of water and cook the grated potato to soft and smooth, add buttermilk, water, cumin, asafoetida, and salt mix well add white Rava(Sooji) to the mixture and cook to a soft vada batter consistency, switch off the flame. (You can mix all in the buttermilk and add to the cooking potato as shown in the picture below).

Add chopped curry leaves, green chili, and pepper mix well and allow it to cool. Knead well once it reaches normal temper

Grease your hands, divide the mixture into equal-sized balls take a ball place in between your greased palms, and press slightly make a whole in the middle.

Deep fry in hot oil as we fry Vadas.

Awesome crispy Vada can be served with a desired dips or chutneys.

Special Note: Alternatively to avoid Aloo & Sooji

This Instant Vada can be done with

Cooked rice-1 cup

Rava -2 tbsp

Salt, Pepper, Cumin Asafoetida and chopped curry leaves and green chili.

Grind cooked rice without any water, sprinkle few if necessary.

Add rava to the grind rice batter mix with other ingredients let it stay for 10 to 15 minutes .

Now, Batter is ready to make Vada. Make Vada deep fry in oil.

Got this method from my freind Meena Thanks for recipe courtesy

Milagu Vadai-Pepper Dal fritters

Milagu Vadai-Pepper Dal fritters:

Milagu vadai is made out of Urad dal and pepper to deep fry in oil, this will be crispy and yummy with any combination of the main meal or can be consumed as snacks with tea or coffee. This can be stored in an airtight container for a week time. This Vada is served as nievedyam for Anjaneyar on his auspicious birthday, as he loved the divine taste of this vada, devotes make this as a Garland for his grace.

Ingredients to prepare:

Urad dal-1 cup

Peppercorns-1 tsp

Asafoetida-2 pinches

Salt-1/4 tsp

Cumin seeds-1/2 tsp

Rice flour – 2tbsp or soak a teaspoon of rice along with the head. (this gives additional crispiness)

Hot oil mix batter-1 tbsp

Oil-200 ml to fry


  1. Wash and soak Urad dal for 30 to 45 minutes.
  2. Drain the water completely from soaked urad dal. let it stay on the colander for 3 to 5 minutes.
  3. Now, add Urad dal, Peppercorns, asafoetida, and salt to a mixer jar, grind to a coarse batter.

4. Transfer to a bowl, add cumin seeds chopped curry leaves if preferred, (rice flour) and hot oil one tablespoon which helps us to have crispy vada.

5. Mix well by beating it to have a smooth batter. Wet your hand, take a lemon sized batter to place it on a Butter paper close it with another oil spread butter paper or polythene cover press gently by your hand as thin patties make a hole in the middle.

6. Heat oil in a pan wet your hand and remove vada from the paper, drop it gently to the hot oil fry both the sides till it turns golden yellow drain the oil and collect to the tray. Crispy Milagu vada is ready to serve.


  1. Do not soak urad dal for a long time.
  2. Do drain the water completely to have the coarse grind of batter, do not make a smooth paste.
  3. Add hot oil to have crispy vada.
  4. Make thin patties to fry.

Beetroot Kola Urundai / Beetroot Balls

 Beetroot Kola Urundai / Beetroot Balls:

Authentic Chettinad recipe Beetroot Kola Urundai is one of their delicious mouth watering recipe. Alluring recipes from Chettinad and their hospitality makes more interesting to admire. Beetroot kola urundai has crispy outer layer, soft and spongy inner part prepared with soaked dal and aromatic spices blend together. Protein rich dal and beetroot give a wonderful scrumptious taste. Easy to prepare, serve with any combination of meals or as a starter.

Beetroot Balls
Beetroot Balls


Beetroot-150 gms or one medium size

Onion-1  chopped

Curry leaves chopped  few

Oil-100 ml

To Grind:

Toor dal- 50 gms

Channa dal- 50 gms

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Pepper-1/4 tsp

Red chilli-4 to 7

Ginger-1 inch skin peeled

Garlic-4 pods skin peeled


  1. Wash and soak toor dal and channa dal for an hour.
  2. Coarsely grind the above mentioned “To Grind” ingredients with soaked dals. Do not add water, let the mixture be thick.
  3. Wash, peel and grate the Beetroots. Set aside.
  4. Take a wide bowl, mix all ingredients with 1/2 tsp of salt.
  5. Make the mixture into small balls.
  6. 12969420_1077417168966559_2030628292_nHeat oil and fry 3 minutes in medium flame and 2 minutes in low flame.This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. Drain on paper towels.
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  1. Drain water completely from dal before grinding.
  2. Chop onion and curry leaves to a fine pieces which make the mixing process easy.
  3. Grate beetroot or coarse grind the chopped beetroot pieces.
  4.  In case of more watery add some gram dal or rice flour to thicken the mixture (texture and taste may have slight  difference).




Murunga keera vadai

Murunga keera vadai: (Drumstick leaves vada)

If you have a drumstick plant on your garden that symbolizes, you have a doctor at home. It is the best medicine for most of the common diseases and it is the most recommended spinach variety for all the age groups.

From the bottom of the plant to the end of the plant, every part is used for many medicinal purposes. The root, stem, branches, flowers, gum on the surface of the branches, vegetable and leaves are the raw materials for many medicines.

Murunga keera vadai
Murunga keera vadai


Surprising facts on drumstick leaves:

Drumstick increases appetite It heals the wounds inside the stomach. It Helps to reduce headache and blood diarrhea.

It purifies blood and excretes toxins out of the body. Drumstick should be taken twice a week to maintain better health.

Drumstick soup builds immunity power against joint pain, mouth ulcer, stomach ulcer, fever, and eye diseases.

The side effects caused by tablets are efficiently prevented when a person intake drumstick leaves in their food.

The swelling in hand and legs are prevented. Constipation is prevented with the help of these leaves.

Hair loss, grey hair, tiredness, eye related diseases are the symptoms of body heat. These symptoms are controlled and helps to get strong and healthy hair, if drumstick leaves are added. The juice of drumstick leaves reduces body heat.

Add ghee while frying the drumstick leaves and eat it without adding spices. It helps in blood circulation and improves the level of the pure blood in the body.


Ingredients to prepare:

Drumstick leaves-1 cup firmly packed

Toor dal -1/2 cup

Channa dal-1/4 cup

Chilli-3 to 4 nos

Fennel seeds -1/2 tsp

Cumin seeds – 1/2 tsp

Pepper corns-1/2 tsp

Ginger-1 inch skin peeled

Garlic-4 nos peeled

Garam masala powder-1/2 tsp optional

Onion-1 big finely chopped

Salt-1 tsp


Method to prepare:

1.Wash and soak toor dal and  channa dal  soak for 2 hours, and soak red chilli fennel seeds,cumin seeds and pepper corns separately in little water.

2.Drain out  water from dal , first grind the soaked spices with ginger and garlic, then add soaked dal to it, grind roughly not to a fine paste.

3.Remove stalks from drumstick,wash and drain water completely.

4.Add this greens and finely chopped onion to the dal mixer, add salt and mix it well with your hand so as to blend altogether.



5.Make it to a lemon sized balls , slightly press with your palm .



6.Heat oil in a wok, deep fry the patties to a crispy vada.Cook in medium flame so the vada gets cooked inside well.



Thayir Vadai/Yoghurt vadai

Thayir Vadai/Yoghurt vadai/Dahi vada:

Tasty Thayir vadai is an awesome appetizer loved by all. Often we are passionate towards hotel  Thayir vadai , but some times it is sour and not up to the mark.

This simple recipe can be done at home in minutes with the left over vadas, Sweet,mild spicy and sour with crunchy boonthi’s on top, aromatic with coriander leaves and hing.Healthy and tasty thayir vadai is famous in north side of India.

Thayir Vadai/Yoghurt vadai
Thayir Vadai/Yoghurt vadai


Vadai-7 nos

Curd-1 cup(un sour)

Thick milk-1/4 cup

Salt-1/2 tsp

Chat masala-1/4 tsp

Dates syrup-1 tsp or Honey-1 tsp

Green chilli-2 nos

Curry leaves-1 twig

Coriander leaves finely chopped-1 tsp

Boondhi-3 tbsp

Chilli powder-2 pinches

To temper:

Oil-1 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Hing/asafoetida-a pinch


1.Boil 2 cups of water with 1/2 tsp of salt ,switch off stove and add Vadas in it,let it get soaked for 10 to 15 minutes.

2.Drain water,place it on a wide serving dish.

3.In a wide bowl add curd, salt,chat masala and milk, beat to a smooth yoghurt mixer,Add this to the vada

4.Heat pan and temper with “To temper” ingredients,add chopped curry leaves,green chillies and saute for a while.

5.Add these to the vada sprinkle some boonthi, few drops of dates syrup,chilli powder and chopped coriander leaves on top.

Ulundha Vadai/Methu Vadai

Ulundha Vadai/Methu vadai:

Ulundha Vadai is a very popular appetizer made in all occasions and seems deliciously appealing and ravenous to eat. Medhu Vadai normally has a crispy outer layer and spongy inner part, and this scrumptious taste which can not be explained through words.

It is just awesome to have and makes all of us happy in every situation.This is done easily with simple ingredients by all home makers, even though I  feel like sharing some tricks and suggestions which I inherited from my mother, to prepare better vadai.

Ulundha Vadai
Ulundha Vadai


Urud dal-1 cup

Toor dal-2 tsp,

Toor dal help us to reduce less absorption of oil.

Raw rice- 2 tsp

Raw rice increases the crispness of outer layer.

Asafoetida/Hing-1/2 tsp

Pepper corns-2 tsp

Green chillies-2 nos

Cumin seeds-1 tsp

Salt-3/4 tsp

Ingredients to mix with Batter:

Onion-1 big finely chopped

Curry leaves -4 twigs chopped

Green chillies-2 chopped

Coriander leaves-2 tsp chopped (optional)

Note: Soya chunk -1to 2  tbsp dry grind powder can be added if it becomes more watery(optional)

Method to follow:

Wash 3 times and soak Urad dal,Toor dal and Raw Rice for 3 hours.

Drain Water and Grind with all other ingredients mentioned above until fluffy,Sprinkle water occasionally,add Salt before you transfer the batter to the Vessel.

To check perfect consistency drop little batter in a bowl of water,the batter floats on top like a ball as you drop, without any disperse of batter.

Refrigerate for 3o minutes, wet your hand and mix the batter by beating it well from the bottom this helps the Vada becomes more fluffy.

Add all chopped Ingredients and mix it once again.

Heat oil in a wide pan ,wet your hand take a small ball of batter, press it in the middle to make a hole, this helps to puff up and even distribution of heat  to cook inside.

Turn and cook both the side,drain oil,transfer and serve with chutney or Sambar.


Keera vadai

Keera vadai:

Spinach vada is very special, because of its healthy and nutritious greens and dal added to give crispy and yummy to bite, comparatively  soft and crispy with other varieties.Normally vada is liked by all, it can be made out of vegetables like cabbage, mint and chopped onions also tastes great. Aroma with mild spices as Fennel seeds and Cumin seeds, or heavy spices like cloves and cinnamon,  Garlic,chopped Ginger flavoured are done according to our preference.This can be served with Lunch,Breakfast and  as supper.

Keera vadi, google image
Keera vadi, google image


INGREDIENTS: serves 15 to 20nos

Channa dal – 1/2 CUP
Toor dal -1/4 CUP
Spinach – 1bunch
Fennel seeds-1/2 tsp
Cumin seeds-1/2tsp
Turmeric powder 1/4 tsp
Salt-1 tsp
Onion-2 fine chopped
Asafoetida -2 Pinches
Red chilli- 4-5
Garlic-4 pods
Curry leaves 4-5
Oil for deep fry


Soak the Channa dal and Toor dal for 2 hours.

Drain the water and grind this along with red chilli, salt, fennel seeds,cumin seeds, garlic and asafoetida.

Grind them coarsely.

Add turmeric powder, garam masala powder, chopped onions and finely chopped and cleaned spinach to this.


Mix it nicely with hand, so that ground dal and greens mix together to hold as balls. Take a portion of batter and flatten this with hands.


Normally keerai vadai is slightly bigger than the regular masala vadai.

Heat oil in a wok for deep frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.

Flip it after few minutes and cook in a medium flame.

Do not keep the flame too high,the inner side will not get cooked.

Do not keep it too low also. It will make the vadai soggy.

When it turns golden brown colour, drain this in a kitchen towel and enjoy hot with a cup of coffee or tea.

Note: You can add few spoons of water if you need while grinding.
Remember we have water in spinach and chopped onion, so better grind without water.