Craving crispy, flavorful Patra Vadi (Alu Vadi)? Unlock the secrets to making this traditional snack perfectly every time! Our easy-to-follow guide takes you from soaking dals to that irresistible golden-brown crunch. Discover essential grinding techniques, the right way to mix your ingredients for a cohesive patty, and crucial tips for steaming and frying without excess oil. Don’t miss the expert advice on achieving that authentic taste and texture that will impress everyone.
Also Read – Best Paratha For Breakfast Or Tiffin Snack
Also Read – Easy Breakfast Vadi Recipe
Ingredients:
- 3 Large Vadi Leaves (Alu Leaves/Patra leaves) (washed and finely chopped.)
- 1 Cup Chana Dal (Split Chickpeas), 3-4 hrs soaked (6 tbsp)
- 1/2 Cup Moong Dal (Split Mung Beans), 3-4 hrs soaked (3 tbsp)
- 5-6 Green Chilli
- 1/2 tsp Ajwain
- 1 tsp Cumin Seeds
- 6-7 Garlic Cloves
- 1/2 Inch Ginger Chopped
- Coriander Leaves (A handful, washed and drained.)
- 1,1/2 tbsp Sesame Seeds
- 1/4 tsp Turmeric Powder
- 1,1/2 tbsp Coriander & Cumin Powder
- A Pinch of Hing / Asafetida
- Salt to taste
- 1/2 Lemon juice (You can also use 1 ½ teaspoons of Kokum Agal or tamarind pulp.)
- 1 tbsp Jaggery (Grated)
- Oil: For frying
Also Read – Homemade Dal Vadi Recipe
Instructions:
- Preparation:
- Soak Dals: Soak the Chana dal and Moong dal for 3-4 hours. Drain the water completely.
- Grind Dals & Spices (Part 1): In a mixer, grind the soaked and drained dals. Add green chillies, carom seeds, and cumin seeds. Grind coarsely without adding water.
- Grind Dals & Spices (Part 2): Add garlic cloves and chopped ginger to the mixer. Stir the mixture to ensure even grinding. Grind to a fine, dry paste. Avoid adding water.
- Combine Ingredients: Transfer the ground dal paste to a bowl. Add the finely chopped vadi leaves (Patra leaves), coriander leaves, white sesame seeds, turmeric powder, coriander-cumin powder, asafoetida, salt, lemon juice, and grated jaggery.
- Mix Well: Mix all the ingredients thoroughly with your hands, pressing and combining well to form a cohesive mixture. The goal is to avoid adding any flour. If the mixture is too watery, you can add a little rice flour.
- Steaming:
- Prepare Steamer: Heat 2 glasses of water in a pot. Add the squeezed lemon (optional, to prevent the pot from darkening). Place a greased steamer plate (vadi chi chalan) over the pot.
- Shape Vadi: Take portions of the mixture and shape them into flat, round or elongated patties. You can flatten them directly on the greased steamer plate.
- Steam: Place the shaped vadi on the steamer plate. Cover the pot with a tight-fitting lid and steam on medium heat for 15 minutes.
- Cool and Cut: After 15 minutes, check if the vadi is cooked. Let it cool down completely. Once cooled, cut the vadi into pieces of your desired size.
- Frying:
- Heat Oil: Heat oil in a pan until it’s very hot.
- Fry Vadi: Carefully place the vadi pieces into the hot oil. Fry on a low flame (after the oil is hot) until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried vadi and drain any excess oil.
- Serve or Store: The vadi can be served immediately. You can also store the cut, unfried vadi in the fridge for 8-10 days and fry as needed. Fried vadi can also be stored and taken for travel.
- Tips from the video:
- Ensure the dals are well-drained to avoid a watery mixture.
- If the mixture becomes too watery, add rice flour for crispiness.
- Grease the steamer plate well so the vadi doesn’t stick.
- Fry the vadi in very hot oil to prevent them from becoming oily.
- You can make vadi using only moong dal if you don’t consume chana dal.
Also Read – Crispy Moong Dal Pakoda
Perfect Patra Vadi Recipe (Alu Vadi)
Master Patra Vadi (Alu Vadi)! Get crispy, flavorful results with our easy step-by-step recipe, from soaking dals to perfect frying.
Ingredients
- 3 Large Vadi Leaves Alu Leaves/Patra leaves (washed and finely chopped.)
- 1 Cup Chana Dal Split Chickpeas, 3-4 hrs soaked (6 tbsp)
- 1/2 Cup Moong Dal Split Mung Beans, 3-4 hrs soaked (3 tbsp)
- 5-6 Green Chilli
- 1/2 tsp Ajwain
- 1 tsp Cumin Seeds
- 6-7 Garlic Cloves
- 1/2 Inch Ginger Chopped
- Coriander Leaves A handful, washed and drained.
- 1,1/2 tbsp Sesame Seeds
- 1/4 tsp Turmeric Powder
- 1,1/2 tbsp Coriander & Cumin Powder
- A Pinch of Hing / Asafetida
- Salt to taste
- 1/2 Lemon juice You can also use 1 ½ teaspoons of Kokum Agal or tamarind pulp.
- 1 tbsp Jaggery Grated
- Oil: For frying
Instructions
Preparation:
- Soak Dals: Soak the Chana dal and Moong dal for 3-4 hours. Drain the water completely.
- Grind Dals & Spices (Part 1): In a mixer, grind the soaked and drained dals. Add green chillies, carom seeds, and cumin seeds. Grind coarsely without adding water.
- Grind Dals & Spices (Part 2): Add garlic cloves and chopped ginger to the mixer. Stir the mixture to ensure even grinding. Grind to a fine, dry paste. Avoid adding water.
- Combine Ingredients: Transfer the ground dal paste to a bowl. Add the finely chopped vadi leaves (Patra leaves), coriander leaves, white sesame seeds, turmeric powder, coriander-cumin powder, asafoetida, salt, lemon juice, and grated jaggery.
- Mix Well: Mix all the ingredients thoroughly with your hands, pressing and combining well to form a cohesive mixture. The goal is to avoid adding any flour. If the mixture is too watery, you can add a little rice flour.
Steaming:
- Prepare Steamer: Heat 2 glasses of water in a pot. Add the squeezed lemon (optional, to prevent the pot from darkening). Place a greased steamer plate (vadi chi chalan) over the pot.
- Shape Vadi: Take portions of the mixture and shape them into flat, round or elongated patties. You can flatten them directly on the greased steamer plate.
- Steam: Place the shaped vadi on the steamer plate. Cover the pot with a tight-fitting lid and steam on medium heat for 15 minutes.
- Cool and Cut: After 15 minutes, check if the vadi is cooked. Let it cool down completely. Once cooled, cut the vadi into pieces of your desired size.
Frying:
- Heat Oil: Heat oil in a pan until it’s very hot.
- Fry Vadi: Carefully place the vadi pieces into the hot oil. Fry on a low flame (after the oil is hot) until they turn golden brown and crispy.
- Drain Excess Oil: Remove the fried vadi and drain any excess oil.
- Serve or Store: The vadi can be served immediately. You can also store the cut, unfried vadi in the fridge for 8-10 days and fry as needed. Fried vadi can also be stored and taken for travel.
Tips from the video:
- Ensure the dals are well-drained to avoid a watery mixture.
- If the mixture becomes too watery, add rice flour for crispiness.
- Grease the steamer plate well so the vadi doesn’t stick.
- Fry the vadi in very hot oil to prevent them from becoming oily.
- You can make vadi using only moong dal if you don’t consume chana dal.
