There’s nothing like munching on a crisp and hot vada to embrace the monsoon. Tamil Nadu’s Āmai vadai or kadalai paruppu vadai is made with kadala paruppu (chana dal) and rice, crushed peanuts, curry leaves and green chillies for extra flavour. Meena Raj takes us down memory lane to her thatha’s home and her special monsoons feasts. Read more here.

RECIPE FOR ĀMAI VADAI

Ingredients

1 cup of chana dal (soaked for 2/3 hours)
1 tbsp of rice (soaked for 2/3 hours)
2 tbsp chana dal
4 tbsp roasted peanuts
1 tsp chilli flakes
2 green chilies
2 sprigs curry leaves
Salt to taste
2 onions (optional)
Coconut pieces (optional)
Sesame oil /gingelly oil/ refined oil
 

Method

Drain the soaked dal, and rice. Grind the chana dal and rice to a coarse paste.

To this, add soaked whole chana dal, crushed peanuts, chilli flakes, chopped green chilies, chopped curry leaves, salt, finely diced onions and finely cut coconut. Mix well and keep aside for 10 minutes.

Heat oil in a pan. Take a ball of the batter in your palm, flatten it and release gently into the oil.

Cook slowly on medium heat until nice and golden.

Taste the test vadai and adjust the salt or chilies to your taste.

Enjoy with steamed rice, mambazha mor kuzhambu and moringa thoran.

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