Carrot Pudina Masala Vadai Recipe
Description:
Carrot Pudina Masala Vadai is a delightful twist on the traditional masala vadai, offering a healthier alternative by incorporating grated carrots and fresh mint leaves. The crunchy texture of carrots adds a satisfying bite, while the mint imparts a refreshing flavor to each vadai. This flavorful snack is made using chana dal (Bengal gram dal) and arhar dal (split toor dal), which contribute to the vadaiโs rich, hearty consistency. Since this recipe does not include onion or garlic, it is perfect for offering as prasad during festivals like Navrathri, a time when masala vadai and sundal are common in households celebrating Gollu (the festival of dolls). This dish pairs beautifully with Soya Manga Sundal and Paruppu Payasam for a festive and nutritious spread.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 1/2 cups (soaked for 2 hours) |
| Arhar dal (Split Toor Dal) | 2 tablespoons (soaked for 2 hours) |
| Dry Red Chillies | 2-3 |
| Fennel seeds (Saunf) | 1 teaspoon |
| Carrots (Gajjar) | 1 cup (grated) |
| Mint Leaves (Pudina) | Fistful (roughly chopped) |
| Ginger | 1-inch piece (grated) |
| Oil | For frying |
| Salt | To taste |
Preparation Time:
- 135 minutes (including soaking time)
Cooking Time:
- 30 minutes
Instructions:
-
Soak the Dal:
Begin by washing and soaking the chana dal and arhar dal along with the dried red chillies in water for 2 hours. This softens the dal, allowing it to be ground coarsely for the vadai batter. -
Grind the Dal:
After soaking, drain the water from the dal and red chillies. Using a mixer grinder, coarsely grind the soaked dal mixture, along with fennel seeds, into a coarse paste. The texture should remain slightly grainy for the vadai batter. -
Prepare the Mixture:
In a large mixing bowl, combine the coarsely ground dal paste with the grated carrots, chopped mint leaves, grated ginger, and salt. Mix everything together thoroughly, ensuring an even distribution of the carrots, mint, and spices throughout the batter. -
Frying the Vadai:
Heat oil in a frying pan over medium heat. Once the oil is hot, take small portions of the batter, approximately the size of a lemon, and flatten them out between your palms. Carefully drop the flattened vadai into the hot oil. Do not overcrowd the panโfry about 4-5 vadais in one batch. -
Cook Until Golden:
Fry the vadai on low to medium heat for about 2-3 minutes until they turn golden brown on one side. Gently flip them over and cook for another 2-3 minutes on the other side until crispy and evenly browned. -
Drain and Serve:
Once the vadai is golden and crisp, remove them from the oil and drain on kitchen paper to absorb excess oil. Repeat the frying process with the remaining batter. -
Serving Suggestions:
Serve the Carrot Pudina Masala Vadai hot and crispy alongside Soya Manga Sundal and Paruppu Payasam during Navrathri celebrations or as a delightful tea-time snack for your guests.
Allergen Information:
- Contains lentils (chana dal and arhar dal).
- This recipe is free from common allergens like gluten, dairy, and nuts.
- Mint and carrots are the primary vegetables used, adding flavor and texture without triggering typical food sensitivities.
Dietary Preferences:
- Vegetarian
- Vegan (if prepared with plant-based oil)
- Gluten-Free
- Onion-Free
- Garlic-Free
Tips & Variations:
- Spices & Flavoring: Feel free to adjust the amount of dry red chillies according to your heat preference. You can also experiment with adding a pinch of asafoetida (hing) or curry leaves for an added aromatic touch.
- Oil for Frying: For a healthier version, consider shallow frying the vadai instead of deep-frying, or use an air fryer for a crispy, oil-free result.
- Herb Substitutes: If youโre out of mint, coriander leaves can also be used for a different but equally refreshing flavor profile.
- Make-Ahead: The vadai dough can be prepared in advance and stored in the refrigerator for up to a day. This allows for easy preparation ahead of a gathering or festival.
Conclusion:
Carrot Pudina Masala Vadai is an innovative and healthy snack that adds a burst of flavor to any occasion. Whether you’re preparing it for Navrathri celebrations or simply as a tea-time treat, the balance of crunchy carrots, aromatic mint, and spicy dal ensures that every bite is packed with taste. Easy to make and perfect for sharing with family and friends, this recipe is sure to become a favorite in your snack repertoire. Enjoy it with other festival delicacies like Soya Manga Sundal and Paruppu Payasam for a complete, wholesome meal that celebrates the rich culinary traditions of South India!
