Kara vadai recipe

Kara Vadai recipe, a popular tea time recipe from the region of Nagercoil and Trivandrum area, recipe with full video and step by step instructions.

Kara vadai is an easy snack recipe made with rice and dals. This tasted similar to the adai kunukku we make using leftover adai batter. I have posted Arisi vadai recipe and this tasted similar to that. This Kara vadai is traditionally a no onion no garlic recipe but you can add onions if you want.

We have a lot of vadai recipes in Jeyashris kitchen and the popular being, Kurunai vadai, Tea kadai masal vadai, and Instant pottukadalai vadai. I adapted this recipe from Bhojana recipes and it turned out very well. Do read the post completely and see the videos for detailed instructions. As it is a no onion no garlic recipe, you can make this during a festival time like Navaratri too.

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Kara vadai recipe

A popular tea time snack, no onion no garlic recipe

Course Snack

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Soaking time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 45 vadais approx

Author Jeyashri suresh

Ingredients

• 1 cup Par boiled rice or Idli rice
• ¼ cup toor dal
• ¼ cup chana dal
• ¼ cup urad dal
• 10 Red chili
• 2 green chili
• Salt as needed
• 1 tsp Ginger grated
• Curry leaves few
• Oil for deep frying

Instructions

• Wash and soak the rice along with red chilis in water for 2 hours. Soaking red chilis will make it soft and eases the grinding process.
• Wash and soak the urad dal, toor dal and chana dal separately.
• After 2 hours, drain the water.
• Grind the rice and chili together into a smooth paste. You can add little water while grinding.
• Transfer it to a bowl.
• Grind urad dal into a smooth paste. Add little water while grinding. Adding more water will end up absorbing more oil while frying.
• Transfer this to the bowl.
• Take 3 tbsp of soaked chana dal to the bowl. This gives a crunchiness while eating the vadas.
• Grind the chana dal and toor dal into a coarse paste. Just give 2-3 pulses in the mixie.
• Transfer to the bowl.
• Now add 2 finely chopped green chili and curry leaves to the batter.
• The spiciness was medium and was not too spicy. You can go ahead and add a few more red chilies if you want to make it spicy.
• Add salt and mix the batter well.
• If you want to add onions, you can add finely chopped onions at this stage.
• Traditionally onions are not added.
• The batter is ready. You can heat oil for deep frying.
• Take a small portion of batter in a spoon and carefully drop in hot oil.
• Fry in batches.
• Fry the kara vadais in medium flame.
• You can store the leftover batter in the refrigerator and use it up the next day.
• Once it is cooked on both sides, take out from the oil and drain the excess oil in a kitchen towel.

Video

Kara vadai recipe | கார வடை

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Notes

Kara vadai can be served with getti chutney.
2. Do not add more water while grinding the kara vadai batter.

• Wash and soak the rice along with red chilis in water for 2 hours.  Soaking red chilis will make it soft and eases the grinding process.
• Wash and soak the urad dal, toor dal and chana dal separately.
• After 2 hours, drain the water.

• Grind the rice and chili together into a smooth paste. You can add little water while grinding.
• Transfer it to a bowl.

• Grind urad dal into a smooth paste. Add little water while grinding. Adding more water will end up absorbing more oil while frying.
• Transfer this to the bowl.
• Take 3 tbsp of soaked chana dal to the bowl. This gives a crunchiness while eating the vadas.

• Grind the chana dal and toor dal into a coarse paste. Just give 2-3 pulses in the mixie.
• Transfer to the bowl.

• Now add 2 finely chopped green chili and curry leaves to the batter.
• The spiciness was medium and was not too spicy. You can go ahead and add few more red chili if you want to make it spicy.
• Add salt and mix the batter well.
• If you want to add onions, you can add finely chopped onions at this stage.
• Traditionally onions are not added.

• The batter is ready. You can heat oil for deep frying.
• Take a small portion of batter in a spoon and carefully drop in hot oil.
• Fry in batches.
• Fry the kara vadais in medium flame.
• You can store the leftover batter in the refrigerator and use it up the next day.

• Once it is cooked on both sides, take out from the oil and drain the excess oil in kitchen towel.

1. Kara vadai can be served with getti chutney.
2. Do not add more water while grinding the kara vadai batter