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Main Course

Vada

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.

Ingredientsfor 4 servings

1/2 cup Red gram (Thuvaraparippu)
1/4 cup Black gram (Uzhunnuparippu)
1/2 cup Raw rice (Pachari)
8 nos Green chillies
Asafoetida A piece, Kaayam
2 Stems Curry leaves
Salt, to taste
Oil — for frying

Preparation

Step 1
Soak the rice and the two dals in water.
Step 2
Leave it to drain.
Step 3
Grind them well along with the green chillies, curry leaves and asafoetida.(add sufficient water only).
Step 4
Season with salt and Stir everything together thoroughly.
Step 5
Make small balls of it in the size of a marble. Dip your hands in water and flatten each ball wih the fingers.
Step 6
Fry them in oil till they become golden brown.
Step 7
You can improve the taste by adding a few black peppers.
Step 8
Serve while still hot with coconut chutney or hot sambhar.

Tip

The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.

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Main Course

Vada

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.

Ingredientsfor 4 servings

1/2 cup Red gram (Thuvaraparippu)
1/4 cup Black gram (Uzhunnuparippu)
1/2 cup Raw rice (Pachari)
8 nos Green chillies
Asafoetida A piece, Kaayam
2 Stems Curry leaves
Salt, to taste
Oil — for frying

Preparation

Step 1
Soak the rice and the two dals in water.
Step 2
Leave it to drain.
Step 3
Grind them well along with the green chillies, curry leaves and asafoetida.(add sufficient water only).
Step 4
Season with salt and Stir everything together thoroughly.
Step 5
Make small balls of it in the size of a marble. Dip your hands in water and flatten each ball wih the fingers.
Step 6
Fry them in oil till they become golden brown.
Step 7
You can improve the taste by adding a few black peppers.
Step 8
Serve while still hot with coconut chutney or hot sambhar.