February 27, 2015

Kara Vadai

Kara Vadai is a  popular and traditional snack of Tamil Brahmin families of  Southern part of Tamilnadu and Trivandrum . A nice recipe passed on to me from my mother in law. Since it is made of all pulses it is a protein rich snack. The speciality of this Vada is it tastes so yummy with crispy crust outside and spongy and spicy stuff even without adding onions. 

  

 

 ALSO SEE: RASA VADAI, MILAGU VADAI, MASAL VADAI, MEDHU VADA, VAZHAIPOO VADA, MYSORE VADA


 

 

Ingredients for making Kara vadai:


Parboiled Rice 3 cups

Urad dal 1 cup

Chana dal 1 cup

Thur dal 1 cup

Red chillies 6

Finely chopped ginger and green chillies

Salt to taste

Hing powder 1 tea spoon

Curry leaves

Oil for deep frying

Cooking Soda (baking Soda) 1/2 tea spoon


 

 

 

 

 

 

 

 

 

 

 

 

 

  









How to make Kara Vadai?


Wash all the dals and rice separately and soak them separately for 3 hours. Soak the red chillies with rice.

After three hours drain the water out completely.



Take 3 tb spoons of soaked chana dal and keep it aside separatley.

Now in a mixie jar grind rice and red chillies to fine smooth batter with small quantity of water. Transfer the batter to a broad bowl.

 

 

 

 

 

 

 

 

 

 

 








 

Then grind the urad dal adding 1/4 cups of water to smooth paste and add that also to the bowl.

Then grind the chana dal and Thur dal together to coarse paste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 











Mix all the batter well and add the soaked chana dal which you have kept separately to it with all other ingredients with salt.

Heat oil and drop the batter to the oil in small lots like bondas and fry to golden colour. 






 




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4 Comments
Comments
  1. Nice recipe....can we omit cooking soda And ginger ? Any alternative to that? Pls suggest. Thanks.

    ReplyDelete
  2. Nice recipe....can we omit cooking soda And ginger ? Any alternative to that? Pls suggest. Thanks.

    ReplyDelete
    Replies
    1. You can omit ginger. Cooking Soda gives soft texture and pores to the stuff. In case you dont want to use it, make the batter to ferment for atleast two hours and make vadais

      Delete
  3. Can we use idly rice boiled to make karavadai

    ReplyDelete