Crispy Vadi Recipe: Quick & Easy Tea-Time Snack

Looking for a quick, crispy, and incredibly delicious snack to go with your evening tea? This Crispy Vadi recipe is just what you need! “Vadi” are savoury cakes made from a flavorful batter of soaked lentils and spices, which are first steamed and then fried to golden-brown perfection. This recipe is surprisingly easy to follow, even for beginners, and the result is a wonderfully textured snack that’s crispy on the outside and soft on the inside. Whether you’re hosting guests or simply craving a tasty homemade treat, this Crispy Vadi recipe is sure to become a new favourite in your kitchen.

Also Read – Quick & Easy Leftover Veg Stir-Fry Recipe

Ingredients List:

• For the Batter:
  • 1 cup Split Bengal Gram (Chana Dal), soaked for 3 hours
  • 4-5 long, light green chillies
  • 1/2 inch piece of ginger
  • 6-7 Garlic Cloves
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Carom Seeds (Ajwain)

• For Mixing:
  • 1 tbsp White Sesame Seeds (Safed Til)
  • 1 tsp Coriander Powder (Dhaniya)
  • 1/4 tsp Turmeric Powder (Haldi)
  • A pinch of Asafoetida (Hing)
  • 1 tsp Red Chilli Powder
  • Salt (to taste)
  • 1 bowl of Coriander Leaves, chopped
  • 1 medium-sized Potato, peeled & grated
  • 2 tbsp Rice Flour
  • 2,1/2 tbsp Gram Flour (Besan)
  • Oil (for frying)

Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya

Step-by-Step Instructions:

1. Prepare the Dal: Soak the chana dal in water for at least 3 hours. After soaking, wash it well and drain all the water.
2. Make the Batter: In a grinder, combine the soaked chana dal, green chillies, ginger, garlic, cumin seeds, and carom seeds. Grind to a coarse paste.
3. Combine Ingredients: In a large bowl, mix the ground paste with sesame seeds, coriander powder, turmeric powder, asafoetida, red chilli powder, and salt.
4. Add Veggies & Flours: Add the chopped coriander leaves and grated potato to the bowl. Mix well, then add the rice flour and gram flour. Combine everything to form a dough-like mixture.
5. Steam the Vadi: Grease a steamer plate with oil. Take small portions of the mixture and shape them into thick, round patties. Place them on the steamer plate and steam for 15 minutes.
6. Cool and Cut: After steaming, let the vadis cool down for a few minutes. Then, cut them into your desired shapes.
7. Fry to Perfection: Heat oil in a pan for shallow frying. Carefully place the cut vadis in the hot oil and fry on medium heat until they are golden brown and crispy on both sides.
8. Serve Hot: Your Crispy Vadi is now ready! Serve it hot with your favourite chutney or sauce.

Cooking Tips for Better Results:

• Don’t over-grind the batter: A coarse paste will give your vadi a better texture.
• Drain water completely: Make sure all the ingredients, especially the soaked dal, coriander leaves, and potato, are well-drained to avoid a soggy mixture.
• Fry on medium heat: Frying on high heat will cook the outside too quickly, leaving the inside undercooked.
• Don’t overcrowd the pan: Fry the vadis in batches to ensure they cook evenly and become crispy.

Also Read – Easy Chana Moong Dal Sukhhi Sabzi | Quick & Healthy Dry Dal

Variations:

• Vegan Version: This recipe is already vegan-friendly!
• Spicy Version: Add more green chillies or a pinch of red chilli flakes to the batter for an extra kick.
• Kid-Friendly Version: Reduce the amount of green chillies and red chilli powder to make it milder for children. You can also add some grated carrots or cheese for extra flavour.

Serving Suggestions:

• These Crispy Vadis are incredibly versatile. Here are a few ways to enjoy them:
  • With Tea or Coffee: They make for a perfect evening snack.
  • As an Appetizer: Serve them with green chutney, tamarind chutney, or tomato ketchup.
  • In a Chaat: Crumble the vadi and mix with yogurt, chutneys, and spices to create a delicious chaat.

Also Read – Bharleli Mirchi Recipe: Spicy Stuffed Chilli Delight

FAQs:

Q1: Can I make this vadi without potatoes?
Ans: Yes, you can skip the potato, but it adds a lovely softness to the inside of the vadi and helps with binding.

Q2: Can I bake the vadi instead of frying?
Ans: Yes, for a healthier option, you can bake the steamed vadis in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and crisp.

Q3: How long can I store the steamed vadis?
Ans: You can store the steamed vadis in an airtight container in the refrigerator for up to 3-4 days. Fry them just before serving.

Q4: Can I use any other dal for this recipe?
Ans: While chana dal gives the best results, you can also try making this with a mix of chana dal and moong dal.

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