Ingredients -
1/2 cup Jowar flour
1/2 cup Besan flour (I used coarse one, but even regular besan is fine)
1/2 cup Rice flour
1 1/3 cup Ponk (sorghum grains)
1/4 cup Green garlic frozen or fresh (can be replaced with 3 garlic cloves)
a handful of cilantro
4-5 green chilies
1-inch ginger
1 tsp Ajwain
1 tsp Lemon juice
1 tbsp Sugar
Salt to taste
1 tsp Coarsely crushed black pepper
A pinch of Turmeric powder and hing
2 tbsp oil
1 tsp Eno (Fruit Salt) + 1 tsp hot oil
Method -
In a blender jar or a food processor jar, add 1 cup ponk with green garlic, green chilies, cilantro, ginger, and salt. Blend it until a coarse paste is formed. If some ponk remains whole that's fine as well. (Add a teeny bit of water just in case you find difficulty in blending). Set aside. Mix all the flours with ajwain seeds, sugar, black pepper, turmeric, hing. Add the whole ponk that you kept aside. (Hing and ajwain are mostly for aiding digestion since ponk can be hard to digest).Add the blended mix and mix it very well with the flours and spices.Add the lemon juice and 2 tbsp oil and slowly start forming batter with some water at a time. Start with half a cup and add a tsp at a time if more is needed.The batter should be thick, like a daal vada batter.After the batter is ready, heat 1 tsp oil in a small pan, and add it to the batter with 1 tsp Eno, and froth the batter quickly with your hands.If deep-frying, heat the oil and once ready, start dropping little spoonfuls of batter in the hot oil and fry them until golden brown on all sides.If air-frying, make little round balls of batter and place them on the air fryer sheet covered with foil. Spray with oil. Air fry on 375 for 10-12 minutes until crispy edges are formed.If using appam/paniyaram (also known as aebleskiver pan) add a few drops of oil in all the cavities of appam pan, and when it's hot enough, add spoonfuls in each cavity. Cover and cook for a few minutes. Flip on the other side and cook until golden red on all sides.
Notes - Air fryer vadas turn out quite dry. Of course, deep-frying gives the best crisp exterior and soft gooey insides of the vadas, but if you want to make it healthier frying them in appam pan is a very good option. The vadas remained crispy on the outside if eaten hot, and insides were very soft and delicious.
Comments