PEAS AND POTATO SOMASI / SOMAS

Here is a plate full of delicious, scrumptious Somasis -Crunchy,crusty and tasty with a healthy filling which can be altered as per your taste...

Though they taste somewhat like Vegetable samosas, they are much easier to prepare...

• For the dough

Ingredients

• Flour-1 cup
• Rawa -1 teaspoon
• Salt to taste
• Ghee -I teaspoon
• Warm water for kneading
• Oil for frying

• For the filling

• Boiled potatoes-2 Cups
• Boiled green peas -1/2 cup
• Chopped onions-1 cup
• Red chilly powder -1 teaspoon
• Turmeric powder-1/4 teaspoon
• Garam masala powder-1/2 teaspoon
• Salt to taste
• Oil- 2 teaspoons

Method

To make the dough-

• Mix together the flour,rawa ,ghee and salt .
• Add just enough warm water,little by little and knead a stiff dough.
• Keep aside for 30 minutes.

Method

To prepare the filling

• Heat some oil in a pan.
• Slightly saute the onions .
• Add the boiled and mashed potatoes and green peas.Cook for a few minutes.
• Add the salt ,chilli powder and garam masala powder.
• Keep aside the mixture and let it cool.

• Make one inch sized balls of the dough .
• Roll them out into 3-4 inch diameter rounds,using some dusting flour to make firm chappatis.
• Keep 2 teaspoons of potato filling on the rolled out chappati.
• Close it into a semicircle.Seal well using a little warm water to stick well.
• Heat the oil in a kadai.

• When the oil is hot, drop the somasis into the hot oil and fry till well done.

• Serve hot with chutneys or tomato sauce.

PUDINA PAKODA / MINT FRITTERS

An inviting plate full of hot and crunchy Pudina Pakodas...

Perfect for a chilly January evening....

And it can be prepared in less than 10 minutes...

INGREDIENTS

• GRAM FLOUR (Besan) -2 TABLESPOONS
• WHEAT FLOUR-2 TABLESPOONS
• RICE FLOUR -2 TABLESPOON
• ONION(Chopped)-1
• MINT LEAVES-2 CUPS
• CHILLI POWDER-1 TEASPOON
• SODA BICARBONATE-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the dry flours,Soda bicarbonate ,salt and chilly powder .
• Add the chopped onions and mint leaves(Pudina).
• Add a tablespoon of warm oil and mix well.
• Sprinkle water little by little and make a stiff ,dry dough.(Do not over knead ad it will bring out the bitterness of the mint leaves).

• Heat oil in a frying pan.
• Fry small balls of this dough till it is well cooked and is slightly reddish brown.
• Remove from the oil and drain on a paper towel.
• Serve hot with tomato sauce or any chutney of your choice.

• This is a great anytime snack or a starter -A definite sellout indeed!

THAYIR VADAI /DAHI VADA

Here  are some delectable ,melt in your mouth Thayir Vadais/Dahi Vadas...So easy to prepare ....A perfect snack for a hot Indian afternoon....

INGREDIENTS

• CURD-1 LITER
• URAD DHAL-200 GRAMS
• GREEN CHILLIES-3
• GRATED COCONUT-3 TEASPOONS
• SUGAR-1 TEASPOON
• MUSTARD SEEDS-1/2 TEASPOON
• OIL FOR FRYING
• CURRY LEAVES-FEW
• CORIANDER LEAVES-FEW
• ASAFOETIDA POWDER-2 - 4 PINCHES
• CHILLI POWDER- A FEW PINCHES
• SALT TO TASTE
• BOONDHI-100 GRAMS

METHOD

• Soak the urad dhal for 3 hours.Drain .Grind with enough water to a smooth paste.Make sure the batter is not too watery.
• Add a little salt.Mix well.
• Beat the curd with enough salt ,sugar and asafoetida powder.
• Grind the coconut and chillies coarsely with a little water .
• Mix well with the curd.
• Season with spluttered mustard seeds.
• Heat the oil.
• Drop small blobs of the batter in hot oil .Fry till golden brown.(You can even fry doughnut shaped vadas.)
• Drop the vadas in curd.
• Soak well one by one.
• Drain from curd and set in a platter.
• Garnish with crisp boondhis ,curry leaves ,coriander leaves and a pinch of chilly powder.
• You can also garnish them with a little grated coconut and /or grated carrots.

• Serve chilled.

AMMINI KOZHUKKATAI/MANI KOZHUKKATAI/UNDILI KOZHUKKATAI

It is Ganesh Chathurthi season...and Kozhukkatai is an important neivedyam/offering made during this festival.

Unlike the sweet modakam/kozhukkatai, this Ammini /Mani/Undili Kozhukkatai is a spicy version which is much easier to make and definitely,tasty too.


INGREDIENTS

• RICE FLOUR -1 CUP
• WATER-1 3/4  CUPS
• GRATED COCONUT-3/4 CUP
• DRY RED CHILLIES-4
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• ASAFOETIDA POWDER-FEW PINCHES
• OIL-2 TABLESPOONS
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Heat the water in a heavy pan.Bring to boil.Add the salt to taste.Add a tablespoon of oil to the water.
• Switch off the gas.
• Now Add the flour little by little ,stirring continuously,avoiding lump formations.
• Now ,cook the flour in medium heat till it leaves the sides of the pan.(Using a nonstick pan makes your job simpler)
• Remove from heat.
• Apply oil in your hands and roll out tiny marble-sized balls out of this cooked dough.
• Steam these balls in an idli cooker/steamer for 10 minutes or till they are done.(the get a shine when done and when you insert a toothpick into a ball ,it comes out clean when cooked well)
• Heat a tablespoon of oil in a kadai.
• Splutter the mustard seeds,urad dhal and red chillies.
• Now add the steamed Ammini kozhukkatais  and sautee well.
• Add the sasfoetida,grated coconut and (more salt-optional) curry leaves. 
• Sautee for a few minutes.
• Serve hot or later.

KEERAI VADAI /SPINACH VADAI

Here is a protein rich snack spiked with the goodness of greens...

A welcome snack on a chilly evening...


INGREDIENTS

• URAD DHAL-1 CUP
• CHANNA DHAL-1/4 CUP
• CHOPPED ONION-1/2 CUP
• CHOPPED AMARANTHUS LEAVES(MULAI KEERAI)-1 CUP
• RICE FLOUR-1/4 CUP
• GREEN CHILLIES-4-6
• PEPPER-1 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the dhals together  for 2 hours.
• Drain and wash them well.
• Grind them to a slightly coarse paste with enough water.
• Mix in the rice flour.
• Mix in the onions,chopped chillies and finely chopped greens and salt to taste.
• Heat the oil in a frying pan/kadai.
• Take a lemon sized ball of the dough in your wet hands and flatten it slightly and make a hole in the center with your index finger.
• Slide this into the hot oil .Fry well flipping once one side is  done and fry till the other side is done well too.Take care that the oil is not smoking hot.
• Drain well golden brown.
• Repeat the same process with the rest of the batter.
• Serve the hot vadais with coconut chutney or sambar.

RIBBON PAKODA

When you are in a mood for some munchies....when the cool weather calls for a crunchy bite with your filter coffee of hot chai...just make a plate full of Ribbon Pakoda in 10 minutes with  easily available ingredients...

INGREDIENTS

• RICE FLOUR -1 CUP
• GRAM FLOUR / BESAN -3/4 CUP
• CHILLI POWDER -1 1/2 TEASPOON
• GHEE-2 TEASPOONS
• SODA BICARBONATE -1/4 TEASPOON
• ASAFOETIDA POWDER-4 PINCHES
• WATER FOR MIXING THE DOUGH
• SALT TO TASTE
• OIL FOR DEEP FRYING

METHOD

• Mix the flours,soda bicarbonate,salt ,asafoetida,ghee and chilli powder well.
• Add enough water to the mixture to make a sticky dough.
• Take a murrukku press .Fix it with ribbon pakoda plate.(the disc with two thin slits)
• Oil it well to avoid messiness at work.
• Heat the oil in a kadai /frying pan.
• Take a ball of the dough and fill the press till three fourths.
• Now press the pakoda directly into the hot oil in a circular motion.
• Let it cook well.(one sign to watch for is the decrease of froth and bubbles in the oil-an indication that it is fried  well.)
• Remove from the oil.Drain.
• Store in an airtight container when it is cool.

FRIED PODI IDLI

Here is a tasty any time snack /starter which can be prepared effortlessly....

It is a nice way to use up your leftover idlis too...

In fact,refrigerated idlis are better if used for this dish as they tend to by dry and they absorb less  oil when fried...

Do you know...now a days ,these are served as starters in dinner banquets and these are more sought after than other fancy ones...


INGREDIENTS

• REFRIGERATED IDLIS(preferably mini idlis) 
• IDLI MILAGAAI PODI
• OIL FOR FRYING 
• SALT TO TASTE( OPTIONAL)

METHOD

• You can use mini idlis to get  neat bite sized pieces of starters or you can cut regular ones into small pieces.
• Heat the oil in a pan.
• Deep fry the idlis till golden brown.
• Keep the milagaai podi in a shallow dish .Add some salt  if needed.
• Now toss the fried idlis in the podi till they are coated well.
• Serve as starters with a dip of coconut chutney or they can be had as they are as they are well coated with idli milagaai podi.

Linking to...

http://cooking4allseasons.blogspot.com.br/2014/08/come-join-us-for-breakfast-august-event.html

http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

OATS MASALA VADAI

Here is an usual snack with an unusual twist....

Your regular paruppu vadai made healthier and tastier with oats...

INGREDIENTS

• CHANNA DHAL -1 CUP
• OATS- 1 CUP
• GARLIC - FEW PODS
• CHOPPED ONIONS-1 CUP
• RED CHILLIES- 8 - 10
• SALT TO TASTE
• OIL FOR FRYING
• CURRY LEAVES-FEW

METHOD

• Soak the channa dhal for 30 minutes .
• Soak the oats for 10 minutes.
• Drain.
• Grind the dhal and oats to a coarse paste along with the red chillies .
• Add chopped garlic,onions,salt and curry leaves.
• Pat into 2 inch discs about half a centimeter thick and fry in hot oil till golden brown.
• Make sure the oil is not smoking hot and the vadais are cooked on both the sides.
• Drain.
• Serve hot with chutney.
• For a change you can add some grated coconut to the ground batter.

SWEET MAIDA CUTS / MAIDA BISCUITS

Here is a tasty ,easy to make any time snack....

INGREDIENTS

• MAIDA(ALL PURPOSE FLOUR)-1 CUP
• SUGAR-1/3 CUP
• POWDERED ELAICHI-1/4 TEASPOON
• SODA BICARBONATE-4 PINCHES
• SALT -4 PINCHES
• OIL/VANASPATI FOR FRYING

METHOD

• Powder the sugar in a mixie.
• Sieve together the maida,soda bicarbonate salt,elaichi powder  and powdered sugar.
• To this mixture add a few spoons of oil and mix to get a crumb-texture.
• Sprinkle water little by little and knead to a stiff dough.
• Keep aside for 15 minutes.
• Make lemon sized balls out of this dough and dust them with maida .
• Roll out into slightly thick chappatis.
• Cut into diamond shaped bits or small squares with a sharp knife.
• Heat the oil and fry the bits till done.Drain.
• Serve hot or cool.

CAULIFLOWER PAKODA

Here is a tasty and crunchy dish made with

 the all time favorite -cauliflower...

It is a teatime snack,starter,side dish...

in fact - absolutely irresistible at any time!

INGREDIENTS

• CAULIFLOWER BITS -3 CUPS
• GRAM FLOUR-1 CUP
• RICE FLOUR-1  CUP
• CORNFLOUR-1 TABLESPOON
• CHILLI POWDER- 2 -3 TEASPOONS
• GARAM MASALA POWDER-1 TEASPOON
• SODA BICARBONATE -1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING
• CURRY LEAVES - FEW

METHOD

1. Break cauliflower into small bite sized pieces.
2. Clean.Immerse in salted, boiling water for a minute.Drain.
3. Mix all the dry ingredients.Add enough water and make a coating batter of dosa flour consistency.
4. Add the cauliflower bits to the batter .
5. Mix well so the bits are well coated with the batter.
6. Heat the oil in a frying pan.
7. Deep fry the coated cauliflower bits  till they turn slightly red.
8. Drain.
9. Garnish with fried curry leaves.
10. Serve with chutney or tomato sauce.

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.

DHOKLA

      Here are some soft and melt in the mouth Dhoklas....

INGREDIENTS

• CHANNA DHAL-2 CUPS
• DESKINNED URAD DHAL-1 TABLESPOON
• GREEN CHILLIES-5-6
• LIME JUICE-1 TABLESPOON
• GINGER-I SMALL PIECE
• TURMERIC-1/4 TEASPOON
• ASAFOETIDA - FEW PINCHES
• MUSTARD SEEDS-1/2 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• CORIANDER LEAVES -FEW
• CURRY LEAVES-FEW
• OIL-2 TABLESPOON
• SUGAR-1 TEASPOON
• SALT TO TASTE

METHOD

1. Soak  the dhals for 4-5 hours. Clean .
2. Grind to a paste (like adai batter) with ginger,2 chillies, asafoetida and salt.
3. Keep aside for a few hours.
4. Add the lime juice and Bicarbonate of soda and let it froth well.
5. Fill a greased tray up to 1/3 of the containers height.
6. Steam for 10 -15 minutes in a cooker .Cut into squares when cool.
7. Now ,heat the oil in a pan. Fry the mustard seeds,chopped green chillies and curry leaves .
8. Add a few tablespoons of water to the pan and add some sugar to it.Cook foe a few seconds till the sugar dissolves.
9. Now pour the chilli,mustard ,sugar mixture over the dhoklas.
10. Let it soak up the liquid.
11. Garnish with coriander leaves. 

• Serve with mint chutney and sweet chutney.
• This is wholesome protien rich,low fat,healthy and tasty snack.

ONION PAKODAS

Here is another simple and tasty anytime snack...


INGREDIENTS

• GRAM FLOUR-1 CUP
• RICE FLOUR -3/4 CUP
• CHOPPED ONIONS-2 CUPS
• CHILLY POWDER -11/2 TEASPOON
• BICARBONATE OF SODA -1/4 TEASPOON
• SALT TO TASTE 
• OIL FOR FRYING

METHOD

• Mix the flours ,salt ,chilli powder and bicarbonate of soda.
• Add the onions.
• Sprinkle water little by little and make a dry and flaky mixture.(take care not to make it too soggy)
• Heat oil in a kadai.
• Drop small ,uneven bits if the mixtur and fry till golden brow and well cooked.Turn once to ensure even cooking.
• Serve hot or later.
• It can be served with any chutney or sauce or even had plain. 

KHANDVI

Khandvis are mildly spiced and slightly sour rolls made of  
gram flour and sour butter milk.

It is a great tasting Gujarati snack....

Try it once and you will fall in love with it...



INGREDIENTS

• GRAM FLOUR -1 CUP
• SOUR BUTTER MILK -3 CUPS
• GREEN CHILLI PASTE - 1 TEASPOON
• ASAFOETIDA - 2 PINCHES
• TURMERIC POWDER - 4 PINCHES
• SALT TO TASTE
• OIL -2 TEASPOONS
• MUSTARD SEEDS - 1/2 TEASPOON
• CURRY LEAVES -FEW
• GREEN CHILLIES -2

METHOD

• Mix the gramflour, chilli paste, asafoetida ,turmeric powder and salt to taste with the butter milk.
• Beat till it is smooth and lump free.
• Heat the mixture in a heavy bottomed pan(preferably nonstick pan) till it thickens and forms a lump..
• Now pour ladle fulls of this mixture into individual ,oiled smooth plates (reverse side of the plate ) and spread the mixture to a thin layer.
• Let it cool for a few minutes.
• Now,roll the layer into tight rolls and cut these rolls into           1 - 1 1/2 inch rolls.
• Arrange in a plate.
• Garnish with mustard seeds and curry leaves spluttered in oil.
• Serve with green chutney.
• You can also garnish it with a little freshly grated coconut, if you wish.

MOONG DHAL PAKODA

Here is a crunchy and spicy , protein rich snack.....

INGREDIENTS

• MOONG DHAL (PAASIPPARUPPU) -1 CUP
• CHOPPED ONIONS - 1 CUP
• CRUSHED GARLIC - 3 FLAKES
• GREEN CHILLIES -4
• GINGER - 1 SMALL BIT
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Soak the moong dhal in water for 30 minutes.
• Drain.
• Grind to a coarse paste in a mixie.
• Mix in the finely chopped onions,green chillies,ginger,crushed garlic and salt to taste.
• Heat the oil in a kadai.
• Drop small bits of the batter into the hot oil.
• Fry toll reddish brown on all sides.
• Drain  .Serve hot with chutney or sauce.

PANEER PATTIES

Here is the recipe  for a simple and easy to make these melt in the mouth patties made with easily available ingredients.

INGREDIENTS

• MILK - 500 ML
• LIME JUICE - 2 TSPS
• BOILED AND MASHED POTATOES-2 CUPS
• ONIONS -1
• BREAD -2 SLICES
• PEPPER POWDER AND SALT - TO TASTE
• CORN FLOUR - 2 TBLSPS
• BREAD CRUMBS -2 TBLSPS
• OIL FOR FRYING

METHOD

• Boil the milk and add the lime juice. When it curdles ,remove from heat and filter the paneer.
• Crumble it well.
• Mix the finely chopped onions,paneer and mashed potatoes well.
• Add salt and pepper to taste.
• Crumble the bread slices and knead with the mixture.
• Shape them into 2" rounds about 1/2 " thick.
• Dip them in a batter made of cornflour and water and roll them in breadcrumbs.Dust off the extra crumbs,taking care not to break the patty.
• Deep fry in hot oil till it turns golden brown.
• Serve hot with tomato ketchup.

COLOCASIA (SEPPAN KIZHANGU) FRY

Seppan Kizhangu ( Colcoasia/ Taro roots) Fry - This is one of the all time favorite of many South Indian households...

The whole family drools over this tasty,crispy dish over the Sunday lunch table....

      INGREDIENTS

SEPPAN KIZHANGU - 1/2 KG
CORN FLOUR - 1 1/2 CUP
CHILLY POWDER - 3 TEASPOONS
SALT TO TASTE
OIL FOR DEEP FRYING


     METHOD

• Wash,clean and boil the Seppan kizhangu  (colacasia)  till they are well cooked.(Care must be taken so they are not over cooked or they become very soft and mushy)
• Peel the seppan kizhangus and slice them into 1/2CM thick rounds.
• Mix together the salt chilly powder and cornflour and sieve it twice.
• Coat the sliced root vegetable well with this powder.
• Sprinkle some water over them and dust the rest of the cornflour.
• Toss them well  in a large bowl till they are well coated.
• Marinate the slices for 1 hour.
• Heat the oil in a kadai and drop the coated slices few at a time and fry till they are golden brown.
• Drain. Serve hot with rice, sambar and rasam  or variety rice or as a starter too.

CASHEWNUT PAKODA

Here is one of my all time favorite snack ...which you can prepare in a jiffy!

Crunchy , hot Cashew Pakoda....

It is a real treat on a cool,rainy day when munched along with a cup of hot tea ,or nibble while reading a book  or just binge when you are in an eating mood!!!


INGREDIENTS

• BESAN (GRAM FLOUR) -1 CUP
• RICE FLOUR -1/2 CUP
• CORN FLOUR -1/2 CUP
• CHOPPED ONIONS- 1 CUP
• HALVED CASHEWNUTS-1 CUP
• CHILLI POWDER -1 TEASPOON
• BICARBONATE OF SODA-1/4 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING

METHOD

• Mix the flours,salt,chilli powder ,sodium bicarbonate ,chopped onions and cashewnuts  in a bowl.
• Sprinkle water little by little and mix well till you get a crumbly mix.(Not a soggy or sticky dough)
• Heat oil in a pan and drop small ,uneven shaped bits of the mixture and cook well on both sides till it becomes golden brown.
• Drain .
• Serve hot.

# Chutneys or tomato sauce can be served as an accompaniment for these crunchies.

MEDHU VADAI

Medu vadai or Ulundhu vadai  is a traditional favourite of South India that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days.

No South Indian breakfast is complete without these golden brown vadais crisp on the outside and soft and white inside served with piping hot onion sambhar and white coconut chutney.

 It also doubles up as a snack .

It is a healthy,high protien dish.


 Grind the batter with just enough water to make a soft but not watery dough – as it’s the consistency of the batter that determines how soft and shapely the vadais turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the vadais must live up to the name.

The batter should be light and fluffy.

Take some ground batter and drop it in a bowl of water.If it floats,the batter is ready.

Take care to make the vadais as soon as the batter is made, as they will absorb too much oil if left to ferment. Also, forget not the hole in the centre for it is the defining feature of medu vadais!


Ingredients
1 cup urad dal (split black lentils)
1 teaspoon rice flour
3 green chillies , roughly chopped
3 to 4 peppercorns
8 to 10 curry leaves
1 tsp ginger
salt to taste
Oil for deep frying


Method
1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
2. Drain, add the  rice flour,green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
3. Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
4. Wet your hand, take a portion of the mixture and make a hole in the centre with your thumb.
5. You can even use a banana leaf to shape a vadai.
6. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
7. Deep fry the vadai till both sides turn golden brown in colour.
8. Repeat with the remaining batter to make 7 more medu vadai.
9. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar

VEGETABLE VADAI

What can be a more inviting snack than a plate full of crispy,hot vegetable vadais ?

Ingerdients

• Urad Dhal -1 cup
• Channa Dhal -1/2 cup
• Chopped carrots- 1 tablespoon
• Chopped onions -2 tablespoons
• Chopped cabbage -1 tablespoon
• Coriander leaves - 1 tablespoon
• Curry leaves - Few
• Coconut bits -1 tablespoon
• Chopped green chillies-6-8
• Asafoetida powder -2 -3 pinches
• Salt to taste
• Oil for frying

Method

• Soak the dhals for 2 -3 hours.Drain .Clean .
• Grind to a slightly coarse paste with enough water.
• Add the other ingredients except oil.
• Mix well.
• Pat into round discs on your oiled palm or an oiled banana leaf.
• Make a hole in the center with your finger.This enables even cooking.
• Slip it into hot oil and fry till golden brown on both sides.
• Remove from oil and drain.
• Make vadais with all the batter.
• Serve hot with coconut or coriander chutney.