Zucchini N Potato Vadai Recipe

Cooking Directions

• STEP 1.Grate the zucchini and squeeze out the excess water.
• STEP 2.Boil and mash the potatoes.
• STEP 3.In a mixing bowl, combine the grated zucchini, mashed potatoes, finely chopped onions, green chilies, ginger, coriander leaves, rice flour, besan (gram flour), salt, turmeric powder, and cumin seeds.
• STEP 4.Mix well to form a thick batter. If the batter is too loose, add more rice flour.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Take a small portion of the batter and shape it into a flat round vadai.
• STEP 7.Gently slide the vadai into the hot oil and fry until golden brown and crispy on both sides.
• STEP 8.Remove the vadai from the oil and drain excess oil on a paper towel.
• STEP 9.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure to squeeze out the excess water from the grated zucchini to prevent the batter from becoming too watery.
• You can adjust the spice level by adding more or fewer green chilies.
• For a healthier version, you can shallow fry the vadai instead of deep frying.
• To make the vadai more flavorful, you can add grated carrots or finely chopped spinach to the batter.

Storage and Serving

• Zucchini N Potato Vadai is best served hot and crispy.
• You can store any leftover vadai in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the vadai in a preheated oven at 350°F (180°C) for a few minutes until heated through.
• Serve the vadai as an appetizer or snack with coconut chutney, tomato ketchup, or any other dipping sauce of your choice.