Instant Chickpea Vada

[caption id="attachment_250" align="alignleft" width="225" caption="Chickpea Vada"][/caption]There are many chickpea delicacies that are nutricious. Chickpea vada is absolutely delicious and crispy.

Chickpea Vada is known as kadalai vadai in Tamil. You can also make pakodas with the same batter.

In all these instant mixes what you need to add is only water, that is, after the mix is ready.

All the mixes mentioned on this site can be stored in the fridge for months.

How to Make Chickpea Vada

Ingredients

- 2 cups - Chana Dal - Chickpea
- 2 cups - Tuar Dal - lentil split
- red chilly - one or two
- green chilly - one or two
- salt to taste
- asafoetida - a pinch
- copra powder - 5 tbs
- coriander leaves

Grind both the dals coarsely,\.

Add dry red chilly, green chilly, salt, asafoetida, copra powder and
coriander leaves. Run through the mixer grinder once to mix everything well.

Store in the refrigerator.

[caption id="attachment_253" align="alignright" width="300" caption="Crispy Vadas"][/caption]Whenever we want to make vada we take the required amount, add a little water to make a thick paste and deep fry the vada in oil.

If it is made in the round shape it is vada and to make pakodas, we can take a huge ball of the paste in our hands and drop small pieces of the mix in oil.

[caption id="attachment_252" align="aligncenter" width="300" caption="Chickpea Pakoda"][/caption]

[caption id="attachment_251" align="aligncenter" width="300" caption="Instant Chickpea Vada"][/caption]

Instant Medu Vada & Dahi Vada

[caption id="attachment_174" align="alignleft" width="225" caption="Vada"][/caption]Vada is a delicious South Indian dish. The main ingredient is black gram. Black gram is rich in potassium, phosphorus, calcium and sodium. It has iron and hence all black gram dishes are prescribed by herbal doctors for anemia.

Making of the vada is a long process unless the Vada Mix is available.

How To Make Vada Mix

Ingredients For Black Gram Vada

- 2 cups urad dal - black gram - coarse powder
- red chilly - to taste
- green chilly - to taste
- ginger grated - 1 tea spoon
- hing - asafoetida
- coriander leaves

We can add one or two pieces of red and green chilly depending on how much spice we prefer.

Make a coarse powder of black gram.

Grind red chillly, green chilly, asafoetida without water.

Add coriander leaves, black gram coarsely ground powder and grind again once to mix everything well.

How To Make Vada

Take the required amount of powder in a bowl, add a little water to make a thick paste. Take oil in a pan and drop the vada mix in the pan using your fingers or a table spoon.

Deep fry till the vadas turn brown.

Dahi Vada & Dal Vada

Vada can be put in seasoned dahi to make dahi vada. The more they soak in the dahi they become soft.

In the same way medu vada can be put in dal to make dal vada.

[caption id="attachment_170" align="aligncenter" width="300" caption="Instant Vada Mix"][/caption]

[caption id="attachment_171" align="aligncenter" width="225" caption="Vada Paste: Vada Mix With Water"][/caption]

[caption id="attachment_172" align="aligncenter" width="300" caption="Deep Fry Vada In Oil"][/caption]

[caption id="attachment_173" align="aligncenter" width="300" caption="Fry Vada Till It Turns Brown"][/caption]

[caption id="attachment_169" align="aligncenter" width="225" caption="Eat Vada Or Add To Curds To Get Dahi Vada"][/caption]
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Instant Upma Mix

Upma Mix

Upma is supposed to be an easy affair compared to idli or dosa. The process is not long drawn and you can cook up a simple Upma in 10 minutes.

But a nutritionally enriched Upma with good garnishing takes a lot of time.

My mother has created a Upma Mix for me which helps me make a nutritionally enriched Upma in a three minutes.

How To Make Upma With Instant Upma Mix

Ingredients

1 kilo suji - Semolina
1/4 kilo peanuts
1/4 kilo cashewnuts
Green chillies
Red chillies
Coriander and curry leaves
1/4 kg freshly grated coconut - roasted
Or copra powder - dry coconut grated

Seasoning

Tālitthal’, Tadka or seasoning means to add flavor to the dish with mustard seeds fried in oil. For this two spoonfulls of oil is taken in a pan and heated. After it is heated about 10 gm of mustard seeds are dropped in the oil. Learn more from common seasoning for all rice recipes.

Procedure

- Roast Semolina and set aside
- Deep fry peanuts and cashew nuts and add to Semolina
- Prepare seasoning - Take a little oil in a pan, add 50 gms mustard
seeds, 10 red chillies, 10 green chillies, 50 gms chick pea, curry
leaves
- Add roasted Semolina and roasted nuts to this seasoning
- Add salt and mix well
- Add grated dried coconut

Mix everything well and store in the fridge. When you want to make Upma, take the required amount, add it to heated water and mix well.

You can also add cooked vegetables to this Upma to make Vegetable Upma. Here I have taken out some frozen peas from the freezer. I am boiling them in water. I will add the Upma Mix to this water and my Upma will be ready in three minutes.

[caption id="attachment_161" align="aligncenter" width="300" caption="Frozen peas boiled in water to be added to upma"][/caption]

[caption id="attachment_163" align="aligncenter" width="300" caption="Upma Ready To Eat In Three Minutes"][/caption]

If you want to learn the long process of making vegetable Upma read this post.

Make Instant Idli In Minutes

Making the idli batter is a long process and if I need to prepare idlis the next day I will have to make the preparations today and get the batter ready. I have no time or patience for this long drawn process. So my mother has created the idli mix for me.

I store the mix in powder form in the fridge and whenever I want to make idli I just take the required amount of the powder, mix it with water and steam cook. My idli is ready in minutes.

How to Make the Idli Mix

Instant Idli

3 cups Rice - idli thari - par boiled rice
2 cups - urad powder - black gram

Mix both, add salt, roasted kaju (broken), and perungayam (asafoetida) powder

This mix can be stored for months in the fridge.

We can use the idli plates or just any deep plate to make idlis. They need to be steam cooked in the pressure cooker, without the weight on.

They can also be cooked in the microwave oven.

The accompaniment to the idli is the chutney, which again is a long drawn process including grating the coconut.

My mother to the rescue. She has created an instant chutney mix. I just take out the powder out of the fridge, mix a little water and my chutney is ready in seconds.

How to Make Instant Chutney Mix

- 1/4 kilo Chana dal roasted - Chick Pea

- 6 red chillies

- 100 gram kaju roasted - cashew nut

- 50 gram imli - tamarind

- 1 coconut grated and roasted

Dry grind everything and store the powder.