Aamai Vadai Recipe

Cooking Directions

• STEP 1.Soak a mixture of chana dal and urad dal for a few hours.
• STEP 2.Drain the water and grind the soaked lentils with green chilies, ginger, and salt to a coarse paste.
• STEP 3.Add finely chopped onions, curry leaves, and coriander leaves to the lentil mixture and mix well.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Take small portions of the lentil mixture and shape them into flat patties.
• STEP 6.Carefully drop the patties into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the vadais from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the lentils for at least 4-5 hours to ensure they grind easily.
• Do not make the lentil paste too smooth, a slightly coarse texture adds to the taste and texture of the vadais.
• Fry the vadais on medium heat to ensure they cook evenly and become crispy.
• You can add a pinch of asafoetida (hing) to the lentil mixture for extra flavor.
• Serve the vadais immediately after frying for the best taste and texture.

Storage and Serving

• Aamai Vadai is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the vadais in a preheated oven or air fryer for a few minutes until they become crispy again.
• Serve the reheated vadais with chutney or sambar.