Rajma/kidney beans 1/2 cup
Fennel seeds 1 spn
Red chillies 4 to 5
Hing 1/4 spn
Mint Corriander leaves few
Curry leaves few
Ginger garlic paste 2 spn
Onion 1 big finely chopped
Tomato 1 big finely chopped
Cinnamon 1 piece
Cloves 2
Cardamom 2
Turmeric powder 1/2 spn
Chilli powder 1 spn
Corriander cumin powder 1 spn
Coconut milk 1 cup
Oil for deep frying
Salt as required

Soak rajma for minimum 8 hours..
Grind coarsely with red chillies , Fennel seeds, hing, salt..
Mix corriander leaves and mint leaves and make it as vada dough..
Make small vada shape and deep fry in hot oil like making vada..
Keep aside..
Heat a pan..
Add oil followed by cinnamon, cloves, cardamom, curry leaves..
Add in onions fry until golden brown..
Add ginger garlic paste fry until raw smells leaves..
Add tomatoes fry until mushy..
Add the spice powders and salt fry for few minutes..
Add water 2 to 3 cups cover and boil for 2 miniutes..
Add coconut milk..cover and cook again for 4 to 5 minutes..
Now break the fried vadas into pieces and add it all into the gravy.. cook until oil separate from gravy..
Garnish with corriander leaves..
Normally we do vada curry using channa dhal.. but rajma too came good as well..
Serve hot with dosa /idli etc..

Moong dhal vada ready mix pocket 1
Onion 1 finely chopped
Corriander leaves and mint leaves finely chopped 3 spn
Green chillies 3 finely chopped
Oil 2 spn

Mix vada mix with 200 ml water(check the water quantity backside of the box)..
Keep aside for 10 minutes ..
Add other ingredients mix well..
Make vada shape..
Deep fry in oil or
Air fry 375 deg f for 6 to 7 minutes..
Flip cook again for 5 minutes..
Brush oil if required..

Serve hot..

Urad dhal 1 cup
Ginger one inch
Green chillies 2
Onion finely chopped 1 cup
Curry leaves finely chopped few
Whole pepper 1/2 spn optional
Salt as required
Hing a pinch

Soak urad dhal for 2 hrs
Not more than that

Grind urad dhal with ginger and green chilli
Add very little water to grind
Once the dough fluffy take them out
Mix onion, whole pepper, curry leaves
Salt and hing
Heat oil in a pan for deep frying
Make the shape
Fry until vada turns into golden brown
Use medium flame for frying
Serve hot with coconut chutney or sambar or curd😋😋😋

Channa dhal 1 cup
Ginger 1 inch
Cinnamon sticks 1 inch
Cloves 3
Fennel seeds 1 spn
Red chillies 3 to 4
Green chilies 2
Curry leaves few
Corriander leaves 1/4 cup finely chopped
Mint few finely chopped
Onion 1
Salt
Oil for deep frying

Soak channa dhal for 2 to 3 hrs

Grind coarsely with cinnamon, cloves, red chillies and ginger
Add onion , fennel seeds, curry leaves, corriander leaves, mint , green chilies and salt
Mix well
Heat oil for deep frying
Make small balls and make them flat as shown in the picture
Fry until golden brown in medium flame

Serve with coconut chutney….

Tapioca 1/2 kg
Onion 1 finely chopped
Cinnamon 1 inch
Cloves 2
Fennel seeds 1 spn
Red chillies 5
Ginger 1 inch
Curry leaves few
Salt as required
Hing 1 pinch
Oil for deep frying

Remove the skin from tapioca and cut into small pieces
Grind tapioca, cinnamon, cloves, red chillies, ginger without water
Mix onions, curry leaves, fennel seeds,salt, hing …
Mix well
Make small balls
Flatten with hands and fry in oil until it turns golden brown…

Yummy vada ready… This is one of the healthy and tasty snack for kids 😋😋😋

Whole channa 1 cup
Onion 1 finely chopped
Ginger 1 inch
Red chili 4 to 5
Mint corriander leaves few finely chopped
Hing 1 pinch
Curry leaves few finely chopped
Fennel seeds 1 spn
Cinnamon 1 inch
Cloves 2
Salt as required
Oil just for brushing

Soak channa 4 hrs or over night
Grind channa , red chilies, ginger,cinnamon,cloves, salt together without water.
Mix other ingredients together..
Adjust salt.
Vada dough ready..
Make vada in airfryer 400 deg for 10 minutes
Brush with oil after 5 minutes. Flip inbetween..
Adjust cooking time if needed..

Serve hot…

Boiled potatoes 2
Sabudhana 1 cup
Green chillies 2 to 3 finely chopped
Onion 1 finely chopped
Curry leaves few
Corriander leaves few
Ginger 1 spn grated optional
Hing a pinch
Turmeric 1/4 spn
Roasted peanut 1/4 cup
Salt as required
Oil 2 spn

Soak sabudhana for 8 hours or overnight ..
Drain the water completely from sabudhana..
Grind the peanut into powder..
Mix all other ingredients.. knead well..
Don’t add water..
Make desired shape.. keep in airfryer trays..
Keep Airfryer mode 375 deg for 10 to 12 minutes..
Flip inbetween and brush with oil..
Adjust time until it becomes crispy..

Serve hot with ketchup ..
This vada taste like crispy outside and juicy inside.. can deep fry in oil too if not in airfryer..