Crispy Vada

Vada is a snack that can be found in almost all tea shops in south India. Crispy vada with a cup of hot tea is a good tea time snack. It is a very easy recipe… This recipe is given by my friend Sindhu’s amma and here is the procedure…

Ingredients

Channa Dal/ kadala paruppu	1 cup
shallots/ small ulli	8 nos.
Dried red chilli	1 no.
Green chilli	1 no
Ginger Chopped	1 tsp.
Salt	as required
Oil	as required for frying

Procedure

• Soak 1 cup of channa dal in water for 4 to 5 hours.
• After 5 hours drain the water from the channa dal.  Grind 1/2 cup of the drained channa dal without water.
• In a mixing bowl add the other 1/2 cup of drained channa dal, grinded channa dal , salt as required, 8 shallots chopped into small pieces ,1 dried red chilli cut into small pieces, 1 tsp chopped ginger and 1 green chilli cut into small pieces. Mix them well.
• Keep  a frying pan in a medium flame .Pour oil  that is required for frying into the pan.
• Take a small lemon sized piece of the mixture and press it with the hand and put it into the boiling oil. Before making another vada wet your hand with water so that the mixture does not stick to your hand.
• When one side turns brown fry the other side. You can make more than one vada at a time depending upon the size of the frying pan.

BuzzNet Tags: Channa Dal,Kadala paruppu,Vada,Vadai,Nagercoil Recipe,South Indian Recipe,Snacks,Tea Time Snack

Tasty Appam

Appam with chicken curry is the best comco that my amma used to prepare on most of the Sundays after we are back from church.  I thought making appam is a very difficult task and once I made it and found how easy it was….

Ingredients

Rice (I used Idli rice)	1 cup
Shredded coconut (You can use coconut powder also)	½ cup
Cooked rice	½ cup
Yeast	¼ tsp.
Sugar	1 ½ tsp.
Salt	as required
Water	as required

Preparation

• Soak the rice in water for 3 to 4 hours.
• In a mixing bowl, add ½ cup of water, 1 ½ tsp. of sugar and ¼ tsp. of yeast.  Mix them well and leave it for 15 minutes.
• After 15 minutes, transfer the contents from the mixing bowl to the blender (mixie). Also add ½ cup of shredded coconut (I used coconut powder), ½ cup of cooked rice  and 1 cup soaked rice to the blender. (For large portions, you can do this multiple times)
• Grind them well till the mixture has a mild soft texture and transfer them to another bowl.
• Leave the batter overnight for fermentation in room temperature.
• Before 5 to 10 minutes you start cooking appam, add salt as required and mix it well with the batter.
• Heat a pan (appam pans work well, but most of the non-stick pans should do the job) in medium flame
• Once the pan is hot enough, apply some oil, and pour the batter (1 ladle or depending on the size of  pan) into the pan, swirl the pan until the batter gets spreads in a circular fashion.
• Cover the pan with a lid and wait for 1-2 mins. When the edges of the aapam starts turning brown the appam is ready for serving.

Appam is best served hot with chicken curry, egg curry or kabuli chana (kadala) curry. So veg and non-veg lovers can enjoy this dish.

BuzzNet Tags: Appam,Breakfast recipe,South Indian recipe,Nagercoil breakfast recipe