If its chilled outside,obviously my mind will goes definitely for something deepfried for snacks. Eventhough am keep myself away from deepfried fritters, once in a while i dont hesitate a second to make some masala vadas as my kids started asking vadas for their snacks. Our recent favourite crispy fritters are these oats masala vadas,they are truly addictive and we couldnt stop ourselves munching these fritters.
Oats and channadal together turned out this vadas truly super crispy. For making this vadas, instead of soaking oats for a while i went for dry roasted rolled oats and grinded them along with soaked channadal mixture. With loads of onions and usual spices, these vadas turned out simply incredible.Sending these vadas to my own event CWS-Channadal and to 60days of Christmas hosted by Priya and Divya.
2cups Channadal
1/2cup Rolled oats (dry roasted)
1no Onion (big &chopped)
2nos Green chillies (chopped)
1tsp Ginger (grated)
Few Curry leaves
1tsp Fennel seeds
Salt
Oil for deepfrying
Soak the channadal for atleast two hours, drain the water and grind them as coarse paste without water, if its too hard to grind,just sprinkle some water.
Before removing the channadal paste, add the dry roasted rolled oats,fennel seeds and grind it.
Add the chopped onions, chopped green chillies, grated ginger pieces, curryleaves and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the channadal-oats mixture, flat them in your palms and gently put them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney!
Oats and channadal together turned out this vadas truly super crispy. For making this vadas, instead of soaking oats for a while i went for dry roasted rolled oats and grinded them along with soaked channadal mixture. With loads of onions and usual spices, these vadas turned out simply incredible.Sending these vadas to my own event CWS-Channadal and to 60days of Christmas hosted by Priya and Divya.
2cups Channadal
1/2cup Rolled oats (dry roasted)
1no Onion (big &chopped)
2nos Green chillies (chopped)
1tsp Ginger (grated)
Few Curry leaves
1tsp Fennel seeds
Salt
Oil for deepfrying
Soak the channadal for atleast two hours, drain the water and grind them as coarse paste without water, if its too hard to grind,just sprinkle some water.
Before removing the channadal paste, add the dry roasted rolled oats,fennel seeds and grind it.
Add the chopped onions, chopped green chillies, grated ginger pieces, curryleaves and salt, mix everything well.
Meanwhile heat the oil for deep frying, take a small ball from the channadal-oats mixture, flat them in your palms and gently put them in hot oil.
Fry them until they get well cooked, strain the excess of oil with a paper towel..
Serve hot with spicy coconut chutney!
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