Pottukadalai vadai Easy vadai recipes

Pottukadal vadai, Easy vadai recipes| Instant vadai recipe made with pottukadalai (chutney dal), an easy-to-make, crispy snack, with a full video and step-by-step pictures. Generally, we make ulundu vadai or masala vadai by soaking dals and grinding them into a batter. This pottukadalai vadai is an instant one, which doesn’t need any soaking; just grind the chutney dal and make the vadai. This is similar to the Pattanam Pakoda I posted some time back. If you have guests at home suddenly or if you crave a deep-fried snack on a rainy day evening, then this vadai is a perfect one for that.
Check out my

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• Medhu bonda

• Pottukadalai chutney, Easy Chutney recipes
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• Pottukadalai poornam Kozhukattai
• Chutney dal podi | pottukadalai podi
• Aval vadai | Poha vadai recipe

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Pottukadalai vadai recipe

Easy to make Instant vadai recipe

Course Snack

Cuisine South Indian

Keyword tea time snacks

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 17 mini vadais

Author Jeyashri suresh

Ingredients

• ½ cup Pottukadalai | chutney dal
• 2 tbsp Rice flour
• 2 Green chili
• 3 cloves Garlic
• Curry leaves few
• Coriander leaves few
• 1 Onion
• 1 Carrot
• Salt as needed
• Oil for deep frying

Instructions

• Grate the carrots and finely chop the onions.
• Powder 1/2 cup of pottukadalai | chutney dal into a fine powder.
• No need to roast the pottukadalai.
• In a mortar and pestle, crush the 2 green chili and 3 cloves of garlic into a coarse paste.
• You can use a mixie too.
• In a wide bowl, add the ground chutney dal powder.
• Add in 2 tblsp of rice flour.
• Add the crushed the chili garlic.
• Add in the carrots and onion.
• Add little salt.
• Mix everything well.
• Sprinkle water little by little and make a tight dough.
• Take lemon sized dough and flatten it.
• Repeat this for the rest of the dough.
• You can store the remaining dough in the refrigerator and make vadais later too.
• Heat oil in a pan.
• Once it is hot, bring to medium flame.
• Slowly put the vadais into the oil.
• Cook on both sides on medium flame.
• Once it becomes golden brown on both sides, take them out.
• Drain excess oil in a kitchen towel.
• Repeat this for the remaining dough.
• The vadai stayed crispy even after few hours.

Video

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Notes

1. Do not add more water; just sprinkle to make a tight dough.

2. You can add a few fennel seeds and a small piece of ginger while crushing the chili and garlic.

3. You can replace carrots with beetroot or cabbage too. Also, you can add finely chopped capsicum too.

4. Pottukadalai vadai | Instant vadai is a quick party snack.

Method with step by step pictures :

• Grate the carrots and finely chop the onions.
• Powder 1/2 cup of pottukadalai (chutney dal) into a fine powder.
• No need to roast the pottukadalai.

• In a mortar and pestle, crush the 2 green chilies and 3 cloves of garlic into a coarse paste.
• You can use a Mixie too.

• In a wide bowl, add the ground chutney dal powder.
• Add in 2 tablespoons of rice flour. 
• Add the crushed chili garlic. 
• Add in the carrots and onion.
• Add a little salt.
• Mix everything well.
• Sprinkle water little by little and make a tight dough.

• Take lemon-sized dough and flatten it. 
• Repeat this for the rest of the dough.

• You can store the remaining dough in the refrigerator and make vadais later, too.
• Heat oil in a pan.
• Once it is hot, bring it to a medium flame. 
• Slowly put the vadais into the oil.

• Cook on both sides on medium flame.
• Once it becomes golden brown on both sides, take them out.
• Drain excess oil in a kitchen towel. 

• Repeat this for the remaining dough.
• The vadai stayed crispy even after a few hours.