Sireesha Multigrain Vada – a crispy and tasty South Indian deep fried snack recipe made with a combination of lentil / whole grain paste. It’s an ideal savory snack which can be served with a cup of tea in evening or as munching side dish for lunch or dinner. Serve as prashad also.
Being high in protein, minerals, vitamins and fiber, this vada is not only delicious, it is more nutritious too.
I would like to share some tips, suggestions and variations to make a perfect Multigrain vada recipe.
- Soak all the whole grains atleast 8 hours or overnight.
- Grind the soaked grains into a coarse paste.
- Shape them as you like, disc shape or with hole in the middle like typical vada shape.
- Deep fry these vadas in small batches and do not overcrowd in a deep frying pan.
- Deep fry these in a medium low to flame for even cooking.
- Serve with red capsicum chutney or tomato chutney.
- Can also be served with finely chopped onion mixed with spices.
Other Snack recipes for you:
- Dahi Vada | Ginger Vada / Allam Garelu | Plain Vada
- 3 Yummy Makhana Snacks | Fox Nut Snack
- Methi Poori | Methi Puri
- Chama Aaku Pakodi | Arbi Leaf (Colocasia Leaf) Pakora
- Ribbon karalu|Ribbon Pakoda|Ribbon Murukku
- Sabudana Janthikalu | Saggubiyyam Karalu | Sago Murukku
- Cutlet Chaat (Street Style) |Batani Chaat Recipe
Multigrain Vada | Whole grain Vada
Ingredients
- 1 cup red cow beans (alasandalu)
- ½ cup black eyed peas (bobbarlu)
- ¼ cup kala chana
- 2 tbsp kidney beans
- ½ cup green gram (pesulu/whole moong)
- ¼ cup black gram (minumulu/whole urad)
- ¼ cup horse gram (ulavalu)
- ¼ cup moth beans (mot)
- 3-4 inches ginger
- 2½ tsp cumin seeds
- cilantro
- mint
- green chillies to your spice level
- 2 tsp salt
- 2 tsp coriander seeds crushed
Instructions
- Thoroughly rinse the grains 3-4 times. Soak for at least 8 hours or overnight.
- Rinse and remove the loosened skin from the soaked grains as much possible.
- Grind them coarsely in a regular mixie blender or in wet grinder. Make a thick batter without adding much water.
- Transfer it to a bowl and keep aside.
- Crush 2 tsp coriander seeds in a mortar & pestle. Just crush to break not to powder.
- In a blender jar, add sliced ginger, green chillies, cilantro, salt, mint and cumin seeds. Blend it to a smooth paste.
- Add 2 or 3 tsp ginger cilantro paste and crushed coriander seeds to the ground batter and mix well to combine.
- Heat oil on medium heat for deep frying.
- Wet your hand and take a small ball of vada batter, flatten it and make a hole in the middle. Wet your hand for each vada. keep a bowl of water for your convenience.
- Gently and carefully slide it into hot oil. Fill the pan with 5-6 vadas.
- Deep fry until golden brown on both sides on medium low flame. Toss a few times.
- Drain off. Serve with tomato or red capsicum chutney or any vegetable chutney or ketchup.
- Serving tip: Mix finely chopped onions with little red chilly powder, garam masala, salt and chaat masala. Serve vada with this onion mixture.
Notes
- Soak the grains at least 8 hours.
- Grind the batter coarsely.
- Deep fry in medium low heat and fry evenly.
- Do not crowd the pan.
- Shape them as you like. with or without hole in the middle.
- Add crushed coriander seeds in the batter for extra taste.
- When making vada, wet your hands each time taking the batter.
Step by step photo instructions
- Take any types of whole grains you have on hand. Thoroughly rinse the grains 3-4 times. Soak for at least 8 hours or overnight.
2. Rinse and remove the loosened skin from the soaked grains as much possible.
3. Grind them coarsely in a regular mixie blender or in wet grinder. Make a thick batter without adding much water.
4. Transfer it to a bowl and keep aside.
5. Crush 2 tsp coriander seeds in a mortar & pestle. Just crush to break not to powder.
6. In a blender jar, add sliced ginger, green chillies, cilantro, salt, mint and cumin seeds. Blend it to a smooth paste.
7. Add 2 or 3 tsp ginger cilantro paste and crushed coriander seeds to the ground batter and mix well to combine.
8. Heat oil on medium heat for deep frying.
9. Wet your hand and take a small ball of vada batter, flatten it and make a hole in the middle. Wet your hand for each vada. keep a bowl of water for your convenience.
10. Gently and carefully slide it into hot oil. Fill the pan with 5-6 vadas.
11. Deep fry until golden brown on both sides on medium low flame. Toss a few times.
12. Drain off onto a kitchen paper towel to remove excess oil.
13. Serve with tomato or red capsicum chutney or any vegetable chutney or ketchup.
Serving tip: Mix finely chopped onions with little red chilly powder, garam masala, salt and chaat masala.Serve vada with this onion mixture.
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