Dahi Vada

You need

Urad dal - 1cup

Coriander leaves

Green chilly - 3-4 (finely chopped)

Salt

Oil

Asafoetida

Yogurt - 2 cups

Green chilly - 1-2

Cumin seeds - 1 teaspoon

Coriander leaves

Coconut - 2 tablespoons

Chaat masala - optional - a pinch

Chilli powder - optional - a pinch

Method

• Blend together coconut, cumin seeds, green chillies and a few coriander leaves into a fine paste.
• Combine yogurt to the above paste and set aside
• Make vadai as in Vadai.
• Drop them in hot water for a few minutes and then drop them into the yogurt mix.
• Garnish with coriander leaves, chaat masala and chilli powder.
• Serve cold

Vazhapoo Vadai (Banana flower patties)

One other interesting form to eat these flowers. This is exactly the same way of preparing a Masala vadai or Paruppu Vadai. Except that you add Vazhapoo to the batter. 

You need
Vazhapoo (Banana flower) - 1 cup (finely chopped)
Onions - 1/2 (finely chopped)
Channa dal - 1 cup
Toor dal - 1/4 cup
Turmeric powder - a pinch
Asafoetida - a pinch
Red chillies - 2 
Green chillies - 1-2 (finely chopped)
Curry leaves - finely chopped
Coriander leaves - finely chopped
Salt
Oil


Method

• Soak channa dal, toor dal and red chillies in some water for about 1 hr.
• Drain all the water and grind this into a coarse batter with a few dals visible as whole.
• Finely chop the vazhapoo, place them in a microwave bowl with water and microwave for 4 -8 minutes and drain the water.

Batter

Patties

• Add the vazhapoo, onions, turmeric powder, Asafoetida, green chillies, curry leaves, coriander leaves and salt and mix well. 
• Make disc shaped patties and keep them aside. 
• Heat oil in a pan for deep frying the patties.
• Drop the patties one by one into the hot oil and allow them to turn golden brown on both sides.
• Remove onto paper towels
• Serve hot with mint chutney

Sabudana vada

Maharashtra is a state that basically lives on potatoes for everything I guess. I love this dish and I must thank my maid who introduced me to this. Pearl sago (Sabudana) and potatoes were mainly used to make dishes during fasting. No wonder they keep your tummy full the whole day....hehe

You need
Sabudana or Pearl Sago  - 1 cup
Potatoes - 2 (boiled)
Peanuts - 1/2 cup (coarsely ground)
Coriander leaves 
Cumin seeds - 1 teaspoon
Green chillies - 2 (finely chopped)
Amchur powder/Dry mango powder - 1 teaspoon
Salt
Oil


Method

• Soak the Pearl sago overnight in just enough water to cover the pearls. 
• To this add the boiled potatoes, peanuts, coriander leaves, salt, green chillies, amchur powder and cumin seeds and mix well.
• Add a little oil to your palm and make patties of the above mix.
• Deep fry the above patties in hot oil until they turn golden.
• Remove onto paper towels
• Serve hot with any chutney/ketchup

Vadai

You need

Urad dal - 1cup
Rice - 1 tablespoon

Coriander leaves

Green chilly - 3-4 (finely chopped)

Salt

Oil

Asafoetida

Method

• Soak the Urad dal and rice for 1 hour in water.
• Blend the dal and rice with just the right amount of water to make it a thick batter.
• Add corainder leaves, salt, green chilly and Asafoetida to the batter.
• Heat oil in a pan to deep fry the Vadai.
• When the oil is hot enough, make patties of the batter and drop them in hot oil. You can make a hole in the center of the patty.
• Fry both sides until light golden yellow and remove onto paper towel.
• Serve hot with any chutney or sambar.

Paruppu Vadai/Masala Vadai

You need

Channa dal - 1 cup

Toor dal - 1/4 cup

Red chilly - 2

Asafoetida - 1/2 teaspoon

Coriander leaves (chopped)

Onions - 1/2 (finely chopped)

Green chillies (optional)

Curry leaves (optional)
Turmeric powder - a pinch

Salt

Oil

Method

• Soak the dals in water for about 1 hour.
• Blend together the dals and red chilly to a coarse paste. Make sure you see some of the dal.
• Do not use water while grinding
• To this mixture add the asafoetida, coriander leaves, curry leaves, onions, green chillies, salt and mix well.
• Make disc shaped patties of this mix and place them in a plate.
• Heat oil in a pan to deep fry the Vadais.
• When the oil is hot enough drop the patties one by one.
• Fry both sides until golden brown.
• Remove onto paper towel.
• Serve hot with mint chutney