Masala Vadai Recipe

Traditional Tamil meal is incomplete without masala vada. These split-chick-peas fritters are mostly prepared during festivals people serve these fritters as offering to gods or its normally prepared to celebrate any special occasion at home. Only few people add dill leaves but 90 percent bengalurean tamils add the dill leaves for flavor and taste. I am updating this blogpost with new pics and video.
Subscribe to me on Youtube English and Tamil Channel for regular updates 😀

1 Cup Chick peas (channa dhal/ kadalai paruppu)
1 Cup Dill leaves (Finely chopped)
1/2 Cup Coriander leaves (Finely Chopped)
1 Large Onion (Finely Chopped)
1/2 Cup Mint leaves (Finely chopped)
1 Inch Ginger
8 to 10 Green Chillies
1 Inch Cinnamon stick
3 Cloves
3 Cardamom pods
1 Tbsp Fennel seeds
Oil for frying
Salt to taste

Wash the dhal thrice. Cover the dhal with water and allow to soak in water for 1/2 hour to 45 minutes.

The dhal should double in size. Using a colander drain excess water allow the dhal to sit in the colander for 15 to 20 minutes before grinding. Excess moisture should drain and the dhal must remain dry if not the batter might turn soggy after grinding.

In a mixer jar (I use a small mixer jar to grind such batter fast) add the chillies, ginger, and fennel seeds along with cinnamon, cloves and cardamom grind to form a coarse paste please do not use water.

Once the masala has ground to coarse paste add a small portion of soaked dhal grind to form a coarse paste without adding water. This way the masala paste will get ground into a fine paste.

Follow the same step and grind the entire batch of dhal into a coarse paste without adding water reserve in a mixing bowl.

Add finely chopped onion, dill leaves, coriander and mint leaves to the batter mix well till all ingredients are distributed evenly.

Heat oil on medium flame in a kadai/wok and start making even roundels out of the batter.

Once the oil reaches smoking point place it on low flame. Moisten hands with water flatten the roundels.

Gently drop the flatten vada in hot oil. Flip each side every minute fry till golden brown drain excess oil place on paper towel. It took me 10 minutes to fry a batch of 7 vadas. Serve hot with rasam and rice or for chai...Enjoy...😊
Add salt to a portion of batter before frying.

Always check the heat level in the chilly before use sometimes it might be very hot. add chillies according to taste.

If we add salt to the entire batter onion tends to shed out water and the batter will get soggy.

Old pics from this blogpost

Keerai Kootu ( Dill Greens dhal)

Dill Leaves Kootu is a southindian vegan/vegetarian curry served with roti or rice. 
  • 1 Large Onion (Finely chopped)
  • 1 Large Tamatoe (Finely Chopped)
  • 1 Large bunch of Dill leaves (Cut into 1/2 inch peices)
  • 10 Pods Of Garlic ( Smashed a bit using mortar and pestle)
  • 4 to 5 Curry leaves
  • 3 to 4 Green Chilles (Slit in the middle)
  • 1/2 Cup  Split Mungbeans  ( wash and cook in a pressure cooker)
  • 1 Pinch Asafoetida 
  • 1 Tbsp Chilly powder
  • 1/2  Tsp Coriander powder
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Split Black gram dal
  • 1/2 Tsp Cumin seeds
  • 1 Dry Red Chilly
  • 2 Tbsp Vegetable Oil 
  • Salt to taste.
Heat a wok add oil allow to reach temperature start to temper with mustard seeds and cumin and black gram dal followed by  red chilli add asafoetida, fry for a minute.

Add  curry leaves, onions, tomatoes and green chilly fry till onion turns transparent.

Add dry masala chilly powder, turmeric powder and coriander powder fry for a minute. Add dill leaves stir well, add salt as per taste and fry.

Once the dill leaves wilt add 1 cup of water stir and cover till the greens are cooked. Add the cooked dhal stir and cover for 2 mins and serve hot with rice or roti....enjoy...:)  

Egg Paratha


  • 1 Cup of maida (all purpose flour) 
  • 2-3 Eggs
  • 1 Tbsp chilly flakes
  • Water for kneading the dough.
  • Oil for frying
  • Salt to taste

First Step:

  • In a bowl add the flour chilly flakes and 1/2 tsp of salt and knead add 1tbsp of oil knead and set aside for 1/2hr.

Second step:

Third step:
  • make roundels out of the dough and roll out using oil.

Final step:

  • Heat a tava or pan and place the roti and allow to cook for a sec then pour in the egg on top spread all over the roti and fold in desire shape and fry with vegetable oil. serve hot with ketchup and enjoy...:)

I've also done a detail video recipe do watch and enjoy...:)

No cook ~*~Bhel Chat~*~Healthy & Simple.

2 Cups Puffed Rice (poori, Mandakki)
1 Large Tamatoe (Cut into small cubes)
1 Large Potatoe(Boiled and cut into cubes)
1 Large Onion (cut into cubes)
2 Medium size Carrots(shredded)
1 Cup Cucumber( De-seededand cut into cubes)
2 Green Chilles(Finely Chopped)
1/2 Cup Sev or Ompuri (any chips or baked cornflakes can be used)
2 Tbsp Coriander leafs (Finely Chopped)
1 Pinch of Chat masala(optional)
1 Pinch of Dry Mango Powder = Amchur powder (optional)
1/2 Slice Lime
Salt to taste.

In a bowl mix onion, tomato, cucumber, potatoes,chilly,carrot,chat masala and amchur powder mix well...before serving add lime salt sev and puffed rice and garnish with coriander sev and chat masala.
serve and enjoy...:)

This is a very simple recipe best for kitty party of late night snack even taste good with tea or coffee.

I've also done a detail video demo do try this recipe and post your comments...:)

Butter Beans & Potatoes Gravy

1 Large Onion (Finely chopped)
2 Medium Tomatoes
2 Green Chillies (Slit In middle)
2 Large Potatoes
1 Cup Butter beans (Lima beans)
1 Inch stick Cinnamon
1 Tbsp Ginger & Garlic paste
1 Tbsp Kasuri methi (Dried Fenugreek leafs)
1 Tsp Chilly powder
1 Tsp Coriander powder
1 Tsp Garam masala
1/2 Tsp Turmeric powder
2 Tsp Clarified Butter (Ghee)
2 Tsp Vegtable Oil
1/2  Slice Lime
2 Tbsp Coriander leafs(Finely Chopped for garnish)
2 Tsp Coarse Salt
First Step:
Boil the butter beans with 1/2 tsp of chillipowder , turmeric and salt with 1 cup of water and set aside.

Lets assemble:
Heat a wok add oil temper cinnamon add onion chilly, ginger and garlic paste fry till the raw flavour is out of the ginger and garlic add tomatoes fry till oil separates add all the dry masala chilly powder, turmeric, coriander and garam masala fry the masala till oil separates again add the potatoes fry  add coarse salt and add enough water to cook the potatoes cover and cook for 10 mins add the butter beans and stir cover and cook further for 10 to 15 mins. add kasuri methi and add the coriander stir and squeeze half lime. Serve Hot Hot with puri or rice and enjoy....:)
This recipe is nice during winter.You can also try this recipe with dried butter beans.                                                                             
I've also done a detail video demo do try this recipe and post your comments...:)


Brinjal Pulao

 I've recreated this recipe with few tweaks this recipe is still my favorite...
Recipe Video..

2-3 Medium Size Brinjals (Egg plant)
Cut into medium size cubes.
1 Large Onion (finely chopped)
1 Tbsp of Clarified Butter(Ghee)
2 Tbsp of Coriander leafs (finely chopped)
1 Tsp Fennel seeds
1 inch Stick Cinnamon
2 Cloves
2 Cardamom pods
1/2 Tsp Turmeric powder
Bay leaf
2 Cup Rice
1/2 Cup Milk or Coconut Milk
1 1/2 Cup water
1 Tbsp Ginger and Garlic masala
5-6 Green chilly
4-5 Tbsp oil
Salt to taste
First Step:
For the Masala
1 Inch piece Ginger
8-10 pods Garlic
1 Inch piece Cinnamon
2 Cloves
2 Cardamom pods
1 Tbsp Fennel seeds
5-6 Fresh Green or Red Chillies
Fry the above Ingredients in 1tsp oil and coarse grind the masala and set aside.

Second Step:
Clean the rice wash and soak for 10 mins.

Final assembly:

  • Heat a cooker add Ghee and oil drain the water from rice.
  • Add the whole spices to the ghee and allow to splutter. add the chopped onion and fry till turns pink.
  • Add 2 tbsp of the masala paste fry a bit.
  • Add the brinjal and chopped mint and coriander turmeric fry a bit.
  • Add the rice fry a bit add water and coconut milk add salt bring to a boil cover and place the whistle.
  • Allow to cook for 3 whistles once done garnish with lime juice mix well and serve with raita.
You can use any rice for the recipe I've used a short grain rice for 1 cup rice measure I've added 1 1/2 cups liquid you can also use regular cows milk for the recipe instead of coconut milk.

You can also use Basmati Rice.
Try to parboil the brinjal as we are gonna pressure cook
Fry the rice in oil and add lemon while preparing any pulao or briyani rice will not break or go into a lump
Fry ginger garlic in oil before preparation of any masala this seals the flavor and gives extra taste.

Super Potatoes & Dry Shrimp Masala

2 Potatoes (Cut into cubes)
1 Large Onion ( Finely Chopped)
1 Cup Green peas
1 Cup Dry Shrimp
1 Tbsp Coriander powder
1 Tbsp Chilly powder
1 Tsp Turmeric powder
1 Tsp Garam Masala
1 Tbsp Ginger & Garlic paste
1 Tsp Cumin seeds
1 Pinch asafoetida
2 Green Chillies
5 to 8 Curry leafs
10 Pods of Garlic (bruised with mortar and pestle)
3 Tbsp Vegetable oil
Salt to taste
First Step:
Wash the shrimps with warm and Luke warm water for at least 3 to 4 times only then you can get rid of sand and dust particle drain the entire water and set aside.

Second Step:
Heat a wok add oil fry the potatoes in oil for 5 to 10 mins drain and reserve in a bowl.

Final Step:
In the same wok and reserved oil add cumin seeds fry and add the garlic, chilly,curry leafs and add asafoetida  fry add onions fry till turn transparent add the chilly powder, turmeric powder, coriander powder, garam masala along with ginger garlic paste and fry till oil separates the masala add shrimp and fry for a sec add the potatoes and green peas fry add salt and 1/2 cup of water stir cover and allow to cook till water evaporates.occasionally stir once or twice once cooked garnish with coriander leafs and lime serve hot with rice and dhal...enjoy...:)
I've also done a detail video on youtube do watch and try to prepare this very simple recipe and post your comments...enjoy...:)

Mandakki Sushila Recipe

Mandakki (Poori) (Puffed Rice)  4 Cups
1 Large Onion finely chopped
2 Tbsp Coriander Leafs
2 Green Chillies
3-4 Curry leafs
3 Pods of Garlic (Crushed with skin on)
1 Tsp of Mustard seeds
1 Tsp Split Gram dhal
1 Tsp Split Black Gram dhal
1 Tsp Cumin seeds
1 Dry Red chilly
1 Pinch Asafoetida
3 Tsp Oil
Salt to taste

 wash the mandakki or poori 2 to 3 times in water drain the water using a colander squeeze the water from the drain poori and set it aside.
Heat a wok add oil temper with mustard seeds gram dhal and black gram fry add cumin redchilly fry add onions and curry leafs fry add turmeric fry till oil leaves add the reserved mandakki fry for 2 mins add salt mix well and fry for a sec add coriander leafs mix well serve with chilli bajji and jelabi...try this recipe share it with friends and family enjoy...:)
I've also done a detail recipe On youtube do watch it and post your views and comments...:)

Sabudana Vada (Tapioca Vada)

Tapioca pearls (Sabudana)Also called as javvarisi In tamil we get 2 varieties of tapioca 1st regular and 2nd nylon jawarisi. 2nd quality sabudana is good for pudding and kheer also nice for vada or idlly the 1st quality is good for fryems ect. 
1/2 Cup of  Tapioca pearls (Nylon Jav varisi)
1/3 Cup of Maida (All purpose flour)
1/4 Cup of Rice flour
1/2 Cup of Dill leafs (finely chopped)
1/2 Cup of Fenugreek leafs (finely chopped)
2 Tbsp of Coriander 
1 Onion (finely chopped)
3 Green Chilly (finely chopped)
1 Cup of Yogurt
Oil for frying
Salt to taste.

* First Step: In a bowl add half a cup of yogurt and tapioca pearls and soak for 6 hours.
* The soaked tapioca will double in size and increase in quantity.

To the pre soaked tapioca add the maida, rice flour, onion, chillies, coriander, dill leafs, fenugreek and salt mix well to a ball consistency heat a wok with enough oil to fry the vada creat medium size ball out of the dough flatten and deep fry in oil serve hot with ketchup enjoy ...:)
  I've done a detail demo video on youtube do watch and try this recipe its really nice....:)

Beets & Carrots Juice

1/2 cup Beet root
1 Large Carrot
3 Tbsp Sugar
1 inch Ginger
1/2 Lime
3 Cups of Ice cold water 
Rose water few drops
1/2 Tsp salt 

In a mixer blender add all the ingredients and add required water and blend well to a juice constancy strain with a Filter and serve cold...enjoy...:)

I've done a detail recipe demo on YouTube do watch and post your comments...:)

Bread Upma

A Loaf of Bread (Plain salt bread)Cut the bread into small pieces
2 Large Tomatoes
2 Large Onions
2 Tbsp of Coriander
2 Tbsp of Mint
4 to 5 Green Chilles
1 1/2 Tsp Ginger and Garlic paste
1/2 Tsp Turmeric
1 Bayleaf
2 Inch Sticks of Cinnamon
3 Pods Cardamom
3 to 4 Cloves
6 Tbsp Oil 
1 1/2 Tsp salt
1 Lemon

Heat a wok add oil temper with bay leafs,cloves,cardamom and cinnamon add onions fry add ginger garlic paste fry add chillies fry add tomatoes fry add turmeric powder and salt and fry well till the oil leaves the masala reserve half the masala and add half the amount of bread to the masala and mix well add the rest of the masala and add the rest of the bread and mix well this way the masala will distribute well and even in the bread try to cover and fry for 3 to 4 mins it will give better taste garnish coriander and mint along with lime juice mix well serve hot ...enjoy...:)
  • Tips:
  • Kids will love this dish you can reduce the amount of spices that I've added 
  • You can add even scramble eggs before mixing the bread into the masala 
  • Instead of chillies you can add bell peppers 
  • Rather than using whole spices try and use garam masala   
This recipe is a tribute to my grand ma I miss you Padma paatti.
she always used to prepare bread upma for me before going to school or pack some for school and she always used to feed me yogurt  before going to school...I felt very sad for loss of my grand parents they have inspired me in many ways I wish if they were still alive to see me pass on their nourishment wellness kind heart and thoughts to message to young generation is not to tease your elders give respect and learn more from them to pass on to your generation if you have grand parents spend time with them instead of playing computer games and watching television atleast spend 1/2 hr time with your elders their blessings and support are important in future God bless you ....:)

I've done a detail video do watch and post your comments and suggestions....:)

Coconut & Mint Chutney

2 Cup mint
1  Cup curry leafs
1/2 Cup coriander leafs
3 Green chilies
1 Inch piece Ginger
1/2 Cup coconut (fresh)
Small piece tamarind
salt to taste

For the tempering:
1/2 tsp Mustard seeds
1/2 tsp Black gram dhal
2 Dry red chillies
1 Pinch hing(Asafoetida)
1 to 2 Sprigs Curry leafs

Heat a wok and add a tsp of oil fry the curry leafs mint and coriander along with ginger and green chilly allow the leafs to wilt and reserve in a platter and allow to a mixer grinder add coconut tamarind salt and grind well then add the fried mint and other ingerdients to the blender and grind well adding little water reserve to a serving a fry pan add 2 tbsps oil and temper the mustard seeds black gram chillies along with asafoetida then add the curry leafs and temper the chutney serve...this chutney ia very tasty with bread , roti or any dish your just have it with rice as well superb ac-compliment do try this recipe and post your comments...enjoy...:) 

Sevai Pongal (Vermicelli Pongal)

1 Cup Vermicelli
1/2 Cup Split Mung beans(Moong dhal)
2 Green chilly(slit) 
2 Sprig's Curry leafs
1 tbsp Crushed black pepper corns
1tsp Cumin 
1 Pinch Asafoetida
2 tbsp Oil and Clarified butter(ghee)
Salt to taste
3 cups water(boiling water)
Dry roast the vermicelli and set aside
Dry roast the dhal wash and cook 
Dry roasting the dhal and vermicelli will enhance the flavor.
Dry roasting vermicelli is always good for any dish vermicelli will cook to perfection. 

Heat a wok and add oil and butter fry the cumin and black pepper corns fry and add curry leafs add chilly's fry add hing(Asafoetida) fry add water bring to a boil add vermicelli bring to a boil add dhal and mix well adding salt bring to a boil and serve hot with coconut mint chutney and lemon pickles...enjoy..:)
I've also done a detail video recipe demonstration on youtube do watch and post your comments ....:)

Sevai Payasam (Vermicelli Pudding)

1 Cup Milk(Boiling hot)
1/2 Cup Vermicelli
1/4 Cup water(Boiling Hot)
4 tbsp Sugar
1/2 tsp Cardamom Powder
1 tbsp Cashew's
1 tbsp Raisin's
2 tbsp Badam Power (Optional)
2 tbsp Clarified Butter (Ghee)

Heat a wok and add ghee and fry the vermicelli till color changes to transparent add milk and bring to a boil add sugar,badam powder cardamom powder and bring to a boil check if vermicelli has cooked throughly and switch of the stove in a fry pan add 1 to 2 tsps ghee and fry the cashew and raisins and add to the pudding serve hot or cold this recipe is my all time favorite food its a instant dessert and best part is you can serve it hot or cold do try this recipe and post your comments...enjoy...:)
I've also done a detail video recipe on youtube do watch and post your comments...:)


Street Food Series: Banana Stem Chaat Recipe / Baledindina Chaat Masala / Vazhaithandu Chaat

One can find banana stem chaat or as its referred as bale dindina masala sold across street food vendors in Mysore region and some parts ...