When I was a kid I always loved the vadakari which mom used to get from Mari hotel which is saidapet, chennai and we loved to have them with home made soft idli's and dosa's . The taste was unbeatable and it was a very famous hotel known for its vadakari thats why if you know tamil you will be knowing that song in which they say saidapette vadakari I don't remember the full song though... So as the hotel was tooo near our home we enjoyed those flavorful vadakari most often and then once mom gave it a try at home too. So I proudly named this vadakari as saidapette vadakari and it almost taste the same .
Vadakari is the most yummiest and fav sidedish for any tiffin served in Tamil nadu. It tastes divine with idli and dosas , as you see they are protein rich goes with carb rich tiffin well and perfect way to start a day. This can be prepared hot or mild as per your taste but taste yumm when it is a bit spicy. I must say they go well with any tiffin like idyappam ,idli, poori , pongal yes pongal at some restaurants in Tamil nadu I find this combo for breakfast , they have pongal with vadakari too.. This is my most fav post and wanted to take back my readers to old post I had done for SNC .. In that post I have tried to explain with more details and 3 ways to make vadakari with a variation using Kabuli channa in vadakari Do check the post here..By far my H loves the steamed version of vadakari much than the fried or adai version.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38. Lets quickly peek on the steamed version of Vadakari..
For Batter ( Dumpling)
Bengal gram / Channa dal – 1 cup
Onion – 1 no
Green chilli – 2 no
Fennel seeds – ½ tea spoon
Ginger small piece – 1inch (chopped)
Curry leaves - 1 sprig
Salt to taste
Tomato - 1 no
Ginger garlic paste - 1 tsp
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder -1/2 tsp
Coriander powder - 1/2 tsp
Coconut milk – ½ cup (optional)
Mint and coriander leaves – 1/4 cup chopped
Salt – as per taste
Oil – for deep frying and seasoning
Cinnamon sticks – 2 no
Bay leaf - 1 no
Cloves – 5 no
Fennel seeds – ½ tea spoon (this is the must ingredient bcoz the main flavor of an authentic vadakari comes from this flavorful ingredient )
Mustard – ½ tea spoon
Curry leaves – few
For the dumpling
- Soak channa dal for 2-3 hours and then drain them
- In a blender Coarsely grind channa dal and transfer it to a bowl.
- Add finely chopped, onion, ginger garlic paste, chopped green chillies, fennel seeds, few chopped mint and coriander leaves and salt .
- Mix them well and form round balls , in a steamer or idli cooker place these balls on the idli plates and steam them for 15 - 20 mins.
- Once they are steamed cool them a bit and scramble them .
- Keep them a side.
- Heat oil in a kadai, add all the ingredients for seasoning - mustard seeds,fennel seeds, curry leaves and let it splutter.
- Add cinnamon stick, bay leaf, cloves and stir for a second.
- Add onions, ginger garlic paste,tomato and saute well till the raw smell goes and tomato turns mushy.
- Now add garam masala , turmeric powder, Coriander powder and chilly powder.(increase/decrease chilly powder according to your taste)
- Add 5 cups of water and cook for a few minutes.Add more water if necessary.
- Add the scrambled steamed vadas to the curry.
- Now add the coconut milk, cover and cook for a minute.
- The channa dhal mixture will soak up all the liquid. Add chopped coriander leaves and mint leaves and stir well. Vadakari is ready to serve!!!
You can serve vadakari with Idiyappam, hot piping idli or dosa's, and also with poori's.
Linking this to Tamizhar samayal Tuesday whose brain child is Nalini suresh .