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Kara vadai
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Kara vadai recipe

A popular tea time snack, no onion no garlic recipe
Prep Time15 mins
Cook Time25 mins
Soaking time2 hrs
Total Time2 hrs 40 mins
Course: Snack
Cuisine: Indian
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

Notes

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