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Tuesday, 18 February 2014

Dill Leaves Vadai/Dill leaves Kadalai Paruppu Vadai

Dill leaves vadai is a very aromatic, delicate tasting and flavourful vada. Before going into the recipe I would like to share a few things about Dill leaves. Dill is native to Mediterranean and East European regions. Dill leaves are feathery, fern like and dark green in colour. Fresh and dried dill leaves are widely used as herbs in Russia, Germany, Greece, Poland, Norway and many other countries. In India dill is known as shepu in Marathi, savaa in Hindi, soa in Punjabi, sadhakuppu in Tamil, soa-kura in Telugu, sabbasige soppu in Kannada and chathakuppa in Malayalam. Dill is a unique plant, because both its leaves and seeds are used as seasoning. It is rich in vitamin A, C, B6, folates, riboflavin, calcium, iron and other important minerals. Dill has an essential oil called Eugenol, which has been in therapeutic use as local anaesthetic and antiseptic. Eugenol also has been found to reduce sugar levels in diabetics. Dill seeds have been used in traditional medicines for digestion, as disinfectant, for more milk production in nursing mothers and to cure neurological symptoms like headaches and neural instability. [Information collected from various websites including Wikipedia]. Do check out other Vadai Varieties here.

Here’s how to make Dill leaves Vadai with step by step photos…


Ingredients
Kadalai Paruppu/Bengal gram/Chana dal
1 cup
Dill leaves
½ bunch finely chopped
Onion
1 finely chopped
Dry red chillies
2-3
Fennel seeds
2 tsp
Curry leaves
6-8 chopped
Rice flour
2 tsp
Asafoetida/perungayam/hing
One pinch
Salt
As needed
Oil
For frying
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Makes: 20 vadas

Method

Wash and soak the chana dal for about 2 hour with enough water.


Clean the dill leaves, wash and chop them finely.


Now drain the water from the dal, wash it thoroughly and grind it along with fennel seeds, dry red chillies and salt to a coarse paste. Do not add water, sprinkle water only if needed. Transfer it to a bowl.


Add chopped onions, dill leaves, rice flour, asafoetida to the ground dal and mix thoroughly.

Heat oil in kadai, make lemon sized ball out of the mixture, pat them on your palm to form small patties.


Slowly drop them in to the hot oil and fry them to golden brown colour equally on both the sides.


Delicious and flavourful dill leaves vadai is ready to be enjoyed.

Serve them hot as side dish with any rice varieties or serve it with hot piping tea as evening snack.

Other Vadai varieties that might be of your interest...

Ullundhu vadai/Urad dal vadai/Medhu vadai
Keerai Vadai/Spinach Vadai[Ullundhu]
Thayir Vadai/Dahi Vada/Curd Vadai
Moong Dal Vadai/Paasiparuppu vadai
Masala Vadai/Paruppu Vadai
Ragi/Kelvaraghu Vadai

Thank you all for visiting my blog, please come back again for more easy and simple evening snacks from my kitchen.

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Until then I am signing off…




30 comments:

  1. I grow the Asian version of dill in my garden. But just don't know why that I can't take the smell. That said, its a snack; crispy vada which will always be my all time fav.

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  2. Super innovation and flavored Vadai !

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  3. Tasty and yummy vada's ........ !!

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  4. Looks very crispy crunchy!! Glad that there is health factor too..

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  5. Love the aroma of dill leaves, vadai looks crisp and delicious.

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  6. Vadai looks so crispy...you are a perfect cook...

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  7. Vadai looks delicious and crispy..

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  8. perfect crispy vadais..innovative with dill leaves.. :)

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  9. looks crispy n inviting, new recipe for me, i'll try this :)

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  10. They look so crispy and perfect for evening snacks in winter..
    Keep in touch
    www.beingbeautifulandpretty.com

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  11. pass me some for I can eat anytime! they look crisp n yum

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  12. So crispy vadas colourful too. You have added twist and also colour to this recipe.

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  13. vadai looks so delicious you seems to be very expert in vadais recipe .. nice collection

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  14. looks so crispy.. never used dill leaves... will try soon :)

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  15. Perfect one with the evening tea.......Thanks for sharing :)

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  16. Very delicious looking vadas. Dill must be adding a distinctive flavour to the vadas. It's called savaa in Gujarati

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  17. Crispy & mouthwatering vadas...dill leaves adds a nice flavour to it...

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  18. Such an flavorful paruppu vadai with dill leaves :) looks very tempting , perfect snack for tea time !!

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  19. I have never tasted Dill leaves. Will try now! Looks/sounds tasty!

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  20. tempting vadai, even i used prepare similar one

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  21. Adding dill leaves is a nice twist to regular masala vadai.. Such a delicious snack..

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  22. new recipe for me super crispy vada
    happy to follow you

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  23. Thanks a lot to each and every one of you for your lovely comments....

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Priya Anandakumar

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