vada recipe with mixed vegetables, veg vada recipe
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4.5 from 2 votes

veg vada recipe

mix veg vadai is a crisp and tasty vada made with chana dal and chopped mix vegetables. 
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Course: snacks
Cuisine: south indian
Servings: 12 vadas
Author: Dassana Amit

Ingredients

  • ½ cup chana dal (split and husked bengal gram) - soaked in enough water
  • cup finely chopped cabbage (patta gobhi)
  • ¼ cup finely chopped carrot (gajar)
  • ¼ cup finely chopped cauliflower (phool gobi)
  • ¼ cup finely chopped capsicum (shimla mirch or bell pepper)
  • cup finely chopped french beans
  • cup finely chopped onions or 1 medium onion, chopped
  • 1 to 2 green chillies - chopped
  • cup chopped coriander leaves (dhania patta)
  • 1 teaspoon chopped ginger (adrak)
  • 1 teaspoon chopped curry leaves OR 8 to 10 chopped curry leaves (kadi patta)
  • oil for deep frying
  • salt as required

Instructions

preparation for veg vada recipe

  • firstly rinse and then soak ½ cup chana dal in enough water for 2 hours.
  • then drain all the water and add the soaked chana dal in a grinder jar.
  • without adding any water grind to a smooth paste. if you want you can grind to a semi coarse paste with some chana dal kept whole. but for this recipe i always grind till smooth. scrape the sides while grinding to get an evenly ground mixture. 
  • if you are not able to grind, then you can add 1 to 2 teaspoons water or more if required. 
  • do not add too much water as then you won't able to shape into vadas and then you will have to fry like pakoras.
  • finely chop the onion, veggies, green chilies, ginger and coriander leaves. the veggies that i have added are cabbage, carrots, cauliflower, capsicum and french beans.

shaping veg vadai

  • in a pan or bowl add the finely chopped veggies.
  • then add this ground chana dal paste in the same bowl.
  • add 1 teaspoon chopped curry leaves and salt as per taste.
  • mix very well.
  • take a portion and shape into round patties or vadai.

frying veg vadai

  • heat oil for deep frying in a pan or kadai.
  • when the oil becomes medium hot, then gently slid the vadai in the oil. do not over crowd the kadai or pan. fry at medium flame.
  • when the base turns light golden and crisp, then turn over the veg vada with a slotted spoon.
  • flip a couple of times more and fry till the veg vadai are crisp and golden.
  • remove the fried veg vadai with a slotted spoon.
  • place them on kitchen paper towels. prepare all the vadai this way.
  • serve veg vada hot with coconut chutney or coriander chutney or tomato ketchup.