Spicy Mysore Vadas

 

I like spicy Mysore vadas which can be had as a snack or starter with green coriander chutney or garlic chutney or coconut chutney. Since I learnt to make dahi vadas in the oven I decided to see if I could use the same batter with added ingredients to make Mysore vadas.   

Ingredients: 

• ½ cup (150 gm) of Urad Dal (husked split black gram lentil)
• ½ cup (150 gm) of Moong Dal (husked split green gram lentil)
• 1 teaspoon of Baking Powder 
• 1 teaspoon Jeera / Cumin seeds 
• 1 inch of Ginger finely chopped
• 2  green chillies finely chopped
• 1 small red onion chopped
• 10 – 15 curry leaves shredded or roughly chopped.
• Salt as per taste

Method:

• Wash well and soak urad and moong dals for 4-5 hours or overnight. 
• Strain the excess water and then grind together in a food processor. Grind in small batches and add a table spoon of water to ensure it is loose enough to grind but the batter has to remain thick.
• Add ginger, onions, green chillies and curry leaves.
• Add the jeera, salt as per taste and baking powder
• Stir well to mix the batter.
• Preheat fan assisted oven to 180 C for 10 minutes.
• Prepare the cupcake moulds / tray by brushing the insides of each mould with any vegetable or olive oil.
• Spoon the batter in the greased cupcake moulds and bake for 15 – 20 minutes. 
• Check using toothpick if the centre is coming out clean it is cooked.
• Let them cool for 10 minutes and remove from the mould.

You will get 8 – 10 vadas depending on the size of your moulds.

Serve with chutney of your choice or indeed just on tis own as a snack with hot masala chai.