It's spring but there is a chill in the air still feels like winter, and I'm craving batata vadas. If I was in Mumbai, I would just step out and get batata vadas at any nook and corner. They taste heavenly with pav a kind of dinner roll, lots of garlic chutney and green chutney. Well I'm not in Mumbai, but in the US of A, and when I get these cravings, what do I do, just prepare them myself.
2 medium potatoes
1 tbsp cilantro leaves
1 tsp lime juice
salt to taste
oil for frying
Grind to a coarse paste
1/4 inch piece ginger
1 clove garlic
3 green chillies
2 tbsp cilantro leaves
For the Tadka
1 tsp oil
1 tsp mustard seeds
1/4 tsp udad dal
1/4 tsp hing
1/2 tsp turmeric
For the Batter
1/2 cup besan
1/4 cup rice flour
1/2 tsp chilli pwd
1/4 tsp hing
1/2 tsp salt
a pinch of soda bicarb
Boil the potatoes. Peel them and break them into medium chunks.
Heat oil for the tadka, add mustard seeds, once they splutter add udad dal, hing and turmeric.
Add the paste, saute for a minute add the potatoes, stir well add salt to taste.
Once everything is blended add cilantro leaves and lime juice.
Remove from heat and let it cool.
Then make into 2 inch balls, it makes about 12 vadas.
Heat oil for frying.
Then make the batter, mix the besan, rice flour, salt, chilli powder, hing, salt, and a pinch of soda bicarb.
Add water to make a batter, it should not be too thick or too watery.
Once the oil is hot, dip the vadas in the batter and drop them carefully a few at a time.
I'm on a leftover cooking frenzy, I don't like throwing any leftover food, my waist will confirm that. My fridge had two idlis just two for a week just sitting there, and I did not have the heart to throw them out, and nobody would eat it either. So today I had this brainwave of pan frying them, I remember eating Idli Fry when I was little at Vishwa Bharti a little Udupi restaurant in Mumbai. They were deep fried obviously and served with a sweet yogurt. But I went with pan frying.
Leftover Idlis definitely a couple of days old, as it gets harder
Gingelly oil/ Canola oil
Cut the idlis into long strips, I cut one idli into four long pieces.
Sprinkle chilli powder and cumin powder on the idlis and mix well.
Heat 1 tsp oil, add the idlis.
Brown the idlis and let it form a crust.
Sprinkle a teeny bit of salt on the fried idlis.
Serve with ketchup, chutney or curds.
I made these and they were gone in a minute, and I was left craving for more. Go figure!!