Learn how to make Cauliflower vadai recipe with full video and step by step pictures. This cauliflower vadai recipe is similar to the tea kadai masala vadai . The variation of adding cauliflower and spring onions makes this unique and tasty. You can make the same vadai in ulundu vadai style too. I made them as mini vadais, like small button ones which will be a sure hit in parties.
We South Indians make different varieties of vadai. I have posted many types of traditional vadai in jeyashris kitchen like, thavala vadai, arisi vadai , vazhaipoo vadai , milagu vadai and many more. I have still not figured out a right place to take videos in the new house here. Will soon get hold of that and post better videos.
Cauliflower vadai recipe
- Soak ½ cup of chana dal, 4 red chili for 1-2 hours. Soaking the chillies ensures smooth grinding.
- Drain water completely.
- Add to the mixie jar. Add 2 garlic cloves
- Grind coarsely. Do not add water.
- Now add in ½ cup finely chopped spring onion. Always add the onion just before making the vadai, else it will ooze out water.
- You can use normal onion too, but spring onions enhance the flavor.
- Immerse the cauliflower in saltwater for 10 minutes and pat dry it.
- Finely chop them. Add it to the ground vadai batter.
- Add salt just before making the vadai.
- Mix everything well.
- Heat oil for deep frying.
- Take lemon sized balls and flatten it.
- Deep fry in medium flame till crispy.
- Drain excess oil in a kitchen towel.
- You can make mini vadais too. This will be a super hit in parties.
- Serve hot with chai. This vadai tasted yum with curd rice as well.
- Spring onion can be replaced with normal onion.
- You can add 1/2 tsp of fennel seeds | sombu while grinding for the cauliflower vadai.
Cauliflower vadai recipe
Ingredients
- ½ cup Chana dal
- 4 Red chili
- 2 cloves Garlic optional
- 1 cup Cauliflower florets very finely chopped
- ½ cup Spring onion chopped, green + white part
- Salt as needed
- Oil for deep frying
Instructions
- Soak ½ cup of chana dal, 4 red chili for 1-2 hours. Soaking the chillies ensures smooth grinding.
- Drain water completely.
- Add to the mixie jar. Add 2 garlic cloves
- Grind coarsely. Do not add water.
- Now add in ½ cup finely chopped spring onion. Always add the onion just before making the vadai, else it will ooze out water.
- You can use normal onion too, but spring onions enhance the flavour.
- Immerse the cauliflower in salt water for 10 minutes and pat dry it.
- Finely chop them. Add it to the ground vadai batter.
- Add salt just before making the vadai.
- Mix everything well.
- Heat oil for deep frying.
- Take lemon sized balls and flatten it.
- Deep fry in medium flame till crispy.
- You can make mini vadas too. This will be a super hit in parties.
- Serve hot with chai. This vadai tasted yum with curd rice as well.
Video
Notes
- Spring onion can be replaced with normal onion.
- You can add 1/2 tsp of fennel seeds | sombu while grinding for the cauliflower vadai.
