How to make Mysore Vadai -
Deep fried dumplings made with three dals – a popular South Indian snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram, Split green gram skinless
Cuisine : Andhra
Course : Snacks and Starters
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 Chana roast Grilled Calzone-SK Khazana Eggless Mawa Elaichi Doughnuts Grilled Vegetables And Mozzarella Panini
Mysore Vadai Recipe Card
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.
Nutrition Info
Calories : 1525 Kcal
Carbohydrates : 181.4 gm
Protein : 73.7 gm
Fat : 56.2 gm
Other : Iron- 14.1mg
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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.
