I made arbi vada instead of making the normal batata vada. Arbi dry subzi is a lovely side dish for sambar rice, curd rice, or dal rice and with roti too. I was bored of eating the normal batata vada so thought of changing the routine thus this recipe was formed.
As usual you need the ingredients of normal batata vada with the exception of batata, use arbi.
watch on Youtube: arbi vada 1 arbi vada 2
Let us look at the recipe now:
Ingredients:
For the filling
8-10 medium size colacasia, chembu, arbi
1 tsp ggl paste/three paste (green chilli, ginger and lasoon) (green chilli paste adjust according to your requirement)
1/2 tsp crushed coriander seeds, dhania seeds, kothamalli seeds
1/4 tsp haldi powder, turmeric powder, manjapodi
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 tsp lime juice or 1/2 tsp dry mango power, amchur powder
salt to taste
oil for deep frying
For tempering:
2 tsp oil
1 tsp mustard seeds
a pinch of asafoetida
For the batter:
1/2 cup besan, chickpea flour, kadalamavu
1/4 tsp red chilli powder
1/4 tsp ajwain, omam, carrom seeds
a pinch of haldi powder, turmeric powder, manjapodi
salt
Method:
1) In a bowl, put besan, red chilli powder, ajwain, haldi powder, salt and mix well. Add water and make the batter. It should not be too thin or too thick. sufficient enough to coat the colacsia balls.
.JPG)
2) wash and pressure cook the colacasia for two whisltes. cool it and peel off the skin. mash and keep.
3) Heat oil in kadai. Add the mustard seeds, pinch of asafoetida. when it is done, add the three paste (ggl), crushed dhania and saute for a second. add the colacasia pieces and mix well. add the turmeric powder, garam masala, amchur powder, salt and saute the same. add the chopped coriander leaves and remove from gas. If you are using lime juice, add at this time. (use either amchur powder or lime juice). cool it, divide into equal portions and make balls out of it and keep aside.
4) Heat oil in kadai. Dip each ball in the besan batter and put it in oil. deep fry till golden brown and serve hot with sauce, chutney.
Your arbi vada is ready to serve. You can serve it like you serve the vada pav.
As usual you need the ingredients of normal batata vada with the exception of batata, use arbi.
.JPG) |
| arbi vada |
Ingredients:
For the filling
8-10 medium size colacasia, chembu, arbi
1 tsp ggl paste/three paste (green chilli, ginger and lasoon) (green chilli paste adjust according to your requirement)
1/2 tsp crushed coriander seeds, dhania seeds, kothamalli seeds
1/4 tsp haldi powder, turmeric powder, manjapodi
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 tsp lime juice or 1/2 tsp dry mango power, amchur powder
salt to taste
oil for deep frying
For tempering:
2 tsp oil
1 tsp mustard seeds
a pinch of asafoetida
For the batter:
1/2 cup besan, chickpea flour, kadalamavu
1/4 tsp red chilli powder
1/4 tsp ajwain, omam, carrom seeds
a pinch of haldi powder, turmeric powder, manjapodi
salt
Method:
1) In a bowl, put besan, red chilli powder, ajwain, haldi powder, salt and mix well. Add water and make the batter. It should not be too thin or too thick. sufficient enough to coat the colacsia balls.
2) wash and pressure cook the colacasia for two whisltes. cool it and peel off the skin. mash and keep.
3) Heat oil in kadai. Add the mustard seeds, pinch of asafoetida. when it is done, add the three paste (ggl), crushed dhania and saute for a second. add the colacasia pieces and mix well. add the turmeric powder, garam masala, amchur powder, salt and saute the same. add the chopped coriander leaves and remove from gas. If you are using lime juice, add at this time. (use either amchur powder or lime juice). cool it, divide into equal portions and make balls out of it and keep aside.
4) Heat oil in kadai. Dip each ball in the besan batter and put it in oil. deep fry till golden brown and serve hot with sauce, chutney.
Your arbi vada is ready to serve. You can serve it like you serve the vada pav.
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