Recipe : Siru Kizhangu Kadalai Paruppu Vadai | Chinese Potato Vadai Recipe Prep Time: 2 hours Cook time: 20 minutes Recipe Cuisine: South Indian Recipe Category: Vadai, Snack Yield: 12 vadai

About The Recipe: Siru kizhangu and kadalai paruppu vadai | Chinese potato and bengal gram vadai - usually masala vadai with the twist of siru kizhangu, is made with the simple ingredients, with step by step images and instructions. Follow the recipe as below...

Ingredients :

Siru Kizhangu - 150 gm Kadalai Paruppu - 1\2 cup Shallots - 10 no (finely chopped) Green Chili - 1 or 2 no Fennel Seeds - 1 tsp Asafoetida - 1\4 tsp Curry Leaves - 2 stk (chopped) Corinader Leaves - 2 to 3 stk (chopped) Oil for deep fry Salt to Taste.

Method :

Steps To Make The Siru Kizhangu Kadalai Paruppu Vadai : Preparation, wash and soak the kadalai paruppu for about 2 hours. (Image 1) Pressure cook the siru kizhangu with a cup of water for an whistle and 10 minutes over simmer. (Image 2) When all the steam has released, open the pan and cool the siru kizhangu completely. Then peel off the skin. (Image 3) Then chop into small pieces and keep aside. (Image 4)

To make the vadai mixture, grind the soaked kadalai paruppu coarsely. Add the chopped siru kizhangu and again grind till combined. (Image 5, 6 and 7) In a mixing bowl, add the ground siru kizhangu mixture, shallots, green chili, fennel seeds, asafoetida, curry leaves, coriander leaves and required salt, mix altogether well. (Image 8 and 9)

To make the vadai, take some vadai mixture, flat into circle for about 1\2 inch thickness and deep fry in the hot oil, in a small batches. Cook over medium flame until golden brown colour. (Image 10 and 11) Ready to serve.

Serving Suggestion: Serve the siru kizhangu kadalai paruppu vadai hot with sambar rice, greens rice, kootu rice or curd rice. Page: Collection Of Vadai Recipes, Collection Of Snacks Recipes, Home Page.

By Kalais