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Saturday, February 24, 2007

Jhatpat Vadas

We have a 166,500 sq ft public library with two branches in our neighborhood. This two floored building is considerably a big sized one for a suburban town. We even get DVDs and books in several Indian regional languages. Every new hindi movie dvds are available in this library. Only point is they are always checked out. Coming to books, naturally Indian cook books are also available. Though my world does not revolve around cooking, I am tempted sometimes to visit the area where rows and rows of cook books are colorfully arranged. In one of my quests recently, I found a book on Indian food written by a non Indian. Of all the books I have seen these years by all those fanciful, Indian chefs who have world wide fans, I found this one to be simple with recipes of every day cooked food in most of the Indian homes. Though it contained a non vegetarian section and food with the spicy masalas which I don't consume, there were simple, wonderful food recipes which suit my palate.
The following is one of those which I noted from the book. It had another name but I would like to call it Jhatpat vadas, since vadas needed no soaking or grinding. They were quick to make and were delicious, crunchy, crispy even the next day. I don't think I am going to need a maddur vade recipe now.
This recipe has been adapted from Wendy Hobson's "Classsic 1000 Indian recipes".

Rice Flour - 1/2 cup
All purpose flour / Maida - 1/2 cup
Semolina / Rava - 1/2 cup

Asafoetida / Hing - 1/4 tsp
Salt - about 1 & 1/4 tsp
One big onion finely chopped
Finely chopped Cilantro / Koththimera - 2 Tbs
Finely chopped green chillies - 3-4
Few finely chopped curry leaves
Oil - 3 Tbsp
Water - 3/4 cup or as needed
Oil - For frying

Heat oil in a wok / deep bottomed pan.
Excepting the last two ingredients on the list, Add everything else and make a stiff dough adding as much water as needed. Take a small ball of dough and place it in your left palm or a plastic sheet / wax paper. Flatten it with your right hand, make a hole in the center.
Carefully slip the vada (shaped dough ball) from the sides into the hot oil. Repeat the same process with the remaining dough and fry them in batches on low - medium flame till they turn golden brown and cooked through out.
Remove them with a slotted spoon and drain them on kitchen towels.

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Asha said...

Great looking vadas Suma.It looks like Uddin Vada and Maddur vada combined to make savory Doughnuts!!;D Thanks for the recipe.

I have Maddur Vada recipe at Aroma. Btw, I really wanted to know the name of that book which has this beautiful recipe and the author.I am crazy about cookbooks!:))

We have few Indian cookbooks and few award winning Indian movies in our Library,not many.

Anonymous said...

Hi, just wanted to drop a line, I made these wada and they turned out great! The only change I made was using buttermilk for the batter instead of water. Thanks for introducing us to a quick & tasty recipe

Seema said...

Oh boy!! the vadas look super easy and super delicious lady. I loved the idea of using all thr flours instead of you know the normal way of soaking and grinding. This I have to try.

Vcuisine said...

A quick and tasty vadas, Well written. Viji

Sia's corner said...

love it love it and just love it suma. looks like uddin vada in shape:) i am gonna bookmark this recipe. thanks girl:)

Mishmash ! said...

Hey, I loved this recipe. so easy and looks nice and crispy too. I think I will stick on to this recipe next time.Thanks :)


Richa said...

Hi Suma, I tried your vada and have posted the picture on my blog. You can check it out if you get a chance. Thanks!

padmaja said...

Wow, Instant vada sounds very intereting. I'm going to try this weekend. I have some friedns coming over for snacks & T.

Sumitha said...

Simple recipe,thanks for sharing Suma!

meeso said...

I tried these and they were really great...so easy when I don't wanna soak and grind, or when my daughter asks for them at the last minute!

Suma Gandlur said...

Thanks. Glad you liked them.

Anonymous said...

Mine turned out real hard. I forgot to add the 3Tb oil into the dough. I found that 3/4 Cup water was too much. I might have used
1/2Cup and already the dough had become sticky. But i rested it for almost 30mins.
Why do u think they were hard?