Pani vada
Soft spongy vada
in spicy water.
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Let's start!
Washed and soaked dals - 2 hours
Remove water
Can soak them together
Remove water if any
Grind - coarse paste
Add water if needed
Water used - 1.5 tbsp
Beat - 5-6 min
Stir continuously
Beat till it fluffs
Can make them,
only with moong dal.
Or can make with
3/4 cup moong dal
and 1/4 cup urad dal.
After - 5-6 min
Batter fluffed up
Colour changed
Check in a water bowl
Batter is floating
Spicy water prep
Water - 2-3 tbsp
Grind - fine paste
Water - 1 litre
Can add dry mango powder instead,
while grinding paste.
Or instead can add
3-4 tbsp imli pulp
Mix well
Oil - medium-high hot
Flame - medium-high
Wet fingers in water
Batter won't stick to fingers
Flip them over
Fry till golden brown
from all sides.
If flame is too high
reduce the flame a bit
and fry till golden brown
from all sides.
Dip in water immediately
Cover and keep
Fry all the vadas
the same way.
Turn off the flame
1 batch take 5 min to fry
Cover and keep - half an hour
Stir once
Serve and have them
Grind dal - coarse paste
Beat well
While frying
Oil - medium-high hot
Flame - medium-high
Store in fridge - 3 days
Store dry vada in fridge
Can serve as dahi vada
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