How to make Mysore Vadai -

Deep fried dumplings made with three dals – a popular South Indian snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram, Split green gram skinless

Cuisine : Andhra

Course : Snacks and Starters

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For more recipes related to Mysore Vadai checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Mysore Masala Dosa Spicy Chicken and Cheese Sandwich Batata Vada Cheezy Palak Start

Mysore Vadai

Mysore Vadai Recipe Card

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The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mysore Vadai Recipe

  • Split Bengal gram soaked 1/2 cup

  • Split green gram skinless soaked 1/2 cup

  • Split black gram skinless (dhuli urad dal) soaked 1/2 cup

  • Cashewnuts broken 8-10

  • Melon seeds (magaz) 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Curry leaves chopped 8-10

  • Ginger chopped 1 1/2 inch piece

  • Salt to taste

  • Oil for deep-frying

Method

Step 1

Drain the soaked dals and grind them to a coarse paste without adding any water.

Step 2

Remove the mixture into a bowl and add cashewnuts, melon seeds, coriander leaves, curry leaves, ginger and salt and mix well.

Step 3

Heat sufficient oil in a kadai on medium heat. Drop spoonsful of mixture into the oil and deep fry till golden brown and crisp.

Step 4

Drain on absorbent paper. Serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.