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Avarekalu Vade Recipe | Mochai Masala Vada – Avarekalu Recipes

avarekalu vade

Avarekalu vade recipe with step by step photos | How to do Avarekalu Vade | Easy Avarekalu Vada

Avarekalu vade

Crispy Crunchy and super addictive Avarekalu Vada…A must try during Avarekalu season !!! Hot hot Vada with a cup of chai / coffee accompanied with endless gupshup with friends & family …isn’t it a picture perfect evening 😊 !! An easy snack for tea time .

If you are in the look out of more snacks recipe check masala vada , mirchi bajji , Onion Pakoda , Bhindi Pakoda etc

Avarekalu Vada Video Recipe

About Avarekalu Vada

Come winter .. and the obsession’s for Avarekalu begins . That’s the time market is flooded with freshest of Avarekalu at Karnataka . There are so many varieties of dishes that one can make from these Buttery seeds like Avarekalu Upittu , Avarekalu Usli Avarekalu Mixture , Avarekalu Bath Avarekalu sagu , etc etc . If you are in the Bangalore you must not miss Avarekalu mela that happens every year at VV puram .. a feast indeed !

Coming to this Avarekalu Vada , its basically a variation of masala vada , where in avarekalu is coarsely grinded along with few other spices . Crispy from outside and little soft from inside , this vada is super addictive .

Some people make this vada using Chilksida avarekalu ie Double deskinned Hyacinth beans , where in the thin peel on each seed is removed by soaking in water . I do with the seeds directly.

Those of you who are very skeptical whether you would succeed making them at home, i assure they are so so simple.The only thing you need to take care is making a coarse paste of avarekalu… do follow the steps carefully and a tasty vada is all yours. You can make plain / with onion / dill leaves etc..

Points to note

  • Make sure to grind avarekalu coarsely only without adding water . Few pieces of avarekalu here and there , tastes best .
  • You can grind coarsely either in a mixer or food processor .
  • You can add 1-2 tbsp of extra rice flour to the coarse dal mix if : The dal mix just turned little watery / They are not binding together. You are having a tough time in giving them desired shape / They are breaking in oil
  • While patting vadas, you can either do it as full thin disc or little fat ones. Both taste good. Difference is that the thinner discs would be full crispy and latter would be crispy and crunchy outside and little soft inside.
  • To check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball raises above the oil in a couple of seconds, the oil is hot enough to drop in the patties.

Avarekalu vada recipe with step by step photos

  • Take fresh tender Avarekalu .
  • To a blender or food processor add coconut , ginger , green chilli , red chilli and jeera . Grind without adding water.
  • To the masala paste , add fresh avarekalu . Don’t add water and grind coarsely . Make sure not to make a paste . Few avarekalu bits here and there is ok.
  • Transfer the coarse ground avarekalu mixture to a mixing bowl .
  • Add finely chopped Onion , coriander leaves ,curry leaves , few mint leaves , saunf , hing , haldi , rice flour , hot oil and salt to taste .
  • Combine well . Press a bit while mixing , so that moisture is released in the batter and the dough is not crumbly .
  • Taste test. Adjust salt n spice level. Batter is ready
  • Place oil in a kadai / frying pan on medium high flame.
  • Take a lime-sized ball of the mixture and pat them onto the greased palm of your left hand and shape them as a disc.
  • When the oil is hot enough , gently slide the vada into the oil from a safe distance. At a time you can add 3-6 vadas depending on the size of your kadai . Do not overcrowd them.
  • Cook it on a medium flame , flip gently in between until golden brown on both the sides.
  • Drain it on a paper towel & repeat the procedure with the remaining batter .
  • Enjoy the crunchy masala vadas as a starter or as an accompaniment with your rice
avarekalu vade

Avarekalu Vade

Smitha Kalluraya
Crispy Crunchy and super addictive Avarekalu Vada…A must try during Avarekalu season
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine karnataka
Servings 4 people

Ingredients
 

  • 1/4 kg Avarekalu
  • 1 no Onion , finely chopped
  • tsp Saunf
  • pinch of Hing
  • 1/2 tsp Haldi
  • 2-4 tbsp Rice Flour, as required
  • 2 tbsp Hot Oil
  • few Coriander leaves, finely chopped
  • few Curry leaves, finely chopped
  • few Mint / Pudina, finely chopped
  • Salt to taste

To grind

  • 2-3 tbsp Coconut
  • 1 inch Ginger
  • 2-4 nos Green Chillies
  • 1-2 nos Red Chilli
  • 1/4 tsp Jeera / Cumin seeds

Instructions
 

  • To a blender add coconut , ginger , green chilli , red chilli and jeera . Grind without adding water.
  • To the masala paste , add fresh avarekalu . Don't add water and grind coarsely . Make sure not to make a paste . Few avarekalu bits here and there is ok.
  • Transfer the coarse ground avarekalu mixture to a mixing bowl . Add finely chopped Onion , coriander leaves ,curry leaves , few mint leaves , saunf , hing , haldi , rice flour , hot oil and salt to taste . Combine well . Press a bit while mixing , so that moisture is released in the batter and the dough is not crumbly .
  • Taste test.Adjust salt n spice level.Batter is ready

To make vadas

  • Place oil in a kadai / frying pan on medium high flame.
  • Take a lime-sized ball of the mixture and pat them onto the greased palm of your left hand and shape them as a disc.
  • Repeat with the rest of the dal mixture and lay these discs on a lightly greased plate / foil.
  • When the oil is hot enough (Ref Notes), gently slide the patty into the oil from a safe distance. At a time you can add 5-6 vadas depending on the size of your kadai . Do not overcrowd them.
  • Cook it on a medium heat until golden brown on both the sides.
  • Drain it on a paper towel & repeat the procedure with the remaining dough balls.
  • Enjoy the crunchy vadas with hot tea / coffee .
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