Crispy prawn stuffed vadai can be served as a tiffin item with chai or as a starter.
Recipe Video Updated on Youtube English and Tamil Channels 😀
Ingredients:
Vadai Batter:
300 Grams Split Mung Beans (Moong Dal)
1/4 Roasted Bengal Gram Flour
8 Dried Red Chilies
5 Sprigs Curry Leaves
10 Cloves Garlic
1/4 Tsp Asafetida
1 Tbsp Salt
1. Wash the split mung beans thrice until the water runs clear. Add enough water to soak the mung beans allow to soak and double in volume.
2. Drain the soaked mung beans using a colander allowing excess moisture to drain and reserve.
3. Add small batches of mung beans to a mixer jar and grind to form a coarse paste. Sprinkle very little water to grind or don't at water at all for crispy Vada's.
4. Add peeled garlic, dried red chilies and curry leaves to the same mixer jar along with a batch of mung beans and grind in the same format.
Prawn Filling:
250 Grams Prawns
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Spring Onions
1/4 Cup Finely Chopped Coriander
2 Inch Ginger Finely Chopped
10 Cloves Garlic Finely Chopped
1/2 Tbsp Salt
1/4 Tsp Soya Sauce
1 Tsp Sugar
2 Tbsp Cooked Sesame Oil
Garnish:
Oil for Frying
Peri Peri Seasoning
Lime Wedges
Banana Leaves
5. In a mixing bowl combine prawns, spring onions, green chilies, ginger, garlic, onion and soya sauce for the filling.
6. Just before filing the prawns in the Vada add salt and pinch of sugar mix well and start preparing Vada's.
7. Heat enough oil in wok for frying the Vada's on low to medium flame allow to reach temperature.
8. Add salt to the Vada batter and mix well.
9. Using a banana leaf flatten the mung bean to prepare even Vada. Take slightly larger roundel than a lime size Vada batter. wet your hands and gently flatten, fill the center with prawns and fold to batter in half. Gently press to seal all edges and start frying.
10. Gently drop the Vada one at time in hot oil and fry on low to medium flame. Flip the Vada's every minute and fry until golden in color.
11. Make sure to fry the Vada's on low to medium flame the prawns have to cook till well done.
12. Drain the fried Vada's from oil allow excess oil to drain on a tissue and serve hot with fried green chilies and lime wedges...Enjoy!
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