Wednesday, January 18, 2012

Kilangu vadai

This is the recipe from my friend's mom...In college while we were in hostel, one of my close friend bring this vadai to all our pals and her mom make this vadai which tastes scrumptious and mouthwatering.Its been days tasting this delicious vadai. So i decided to do it myself. I pinged my friend and got the recipe from her mom...The yummy taste of the vadai is because of vadai paruppu (or) pattani paruppu (or) yellow split peas(English)as  her mom specifically mentioned me. So, dear friends don't substitute any other paruppu instead of pattani paruppu. This vadai paruppu is new to me as im googling about this i came to know road side shops uses this paruppu and the secret behind its taste, As the smell of masala vada is unbeatable and when you pass by that street, you will be tempted and lured in buying some.


 Yellow Split Peas (வடை பருப்பு or பட்டாணி பருப்பு)  - 1 cup
 Tapioca (மரவள்ளி கிழங்கு or குச்சி கிழங்கு) - 1 (small one)
 Fennel seeds(சோம்பு ) - 1 tsp
 Dry red chillies - 3 to 4 (according to ur spice level)
 Garlic -3 to 4 pods
 Onions - 1(finely chopped)
 Coriander leaves(finely chopped)
 Oil for deep frying
 Salt to taste

Kilangu vadai with vadai batter in a cup


  • Wash and soak pattani paruppu for 2 to 3 hrs. Then drain the water completely and keep aside.
  • Peel off the skin from raw tapioca wash it and grate it finely, it will be like a paste.
  • Grind together fennel seeds, garlic and red chillies with pattani paruppu coarsely, no need to add water. If its too dry sprinkle little water while grinding.
  • At last grind the grated raw tapioca with the above grinded mixture, the reason for grinding it at last is after grating it finely the tapioca will be similar to a paste.
  • The batter should be little thick,transfer the batter to a bowl. Add finely chopped onions and coriander leaves,salt and mix well.
  • Heat oil in a kadai. Meanwhile, make small balls and flatten the ball and arrange it in a plate.You can fry 3 to 4 vadas at a time. 
  • Fry in medium heat only. Flip the vadais while frying. Once the vadais are golden brown, drain excess oil and transfer it to a bowl lined with kitchen paper towel. 

  1. Using pattani paruppu is very tasty,so avoid substituting with any other paruppu.
  2. Pulse the raw grated tapioca just 2-3 times while grinding it together with paruppu mixture.
  3. If the mixture is too dry grind the grated tapioca with the paruppu mixture as it will leave some water,still its dry then sprinkle little water to the mixture.
  4. A raw grated tapioca should be used no need to boil it.
  5. Without using tapioca you can prepare this vadai, as masala vadai.

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