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
Cauliflower vadai recipe
Learn how to make Cauliflower vadai, a party starter recipe
Servings 9 Vadas
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.
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Notes
- Spring onion can be replaced with normal onion.
- 2. You can add 1/2 tsp of fennel seeds | sombu while grinding for the cauliflower vadai.
- 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.
