Sabudana (Tapioca) Vada

 Ingredients :
         Sabudana   1  cup
         Rice Flour   1 1/2 cup
         Green Chillies 2
         Cilantro    few chopped
         Potato     1
         Salt to taste

Procedure
--> Soak Sabudana overnight. (pour water only until sabudana gets dipped. or else they become mushy)
--> Mix Chopped Green Chillies, Grated Potato, Cilantro, Rice flour, Salt, little bit yogurt and mix altogether.
--> Make them into small patties over a ziploc and deep fry them in the pan.
--> thats it, ready to serve it hot with Ginger-tamarind chutney or ketchup/Tomato chilli sauce.

Masala Vada

Ingredients
Chana Dal      2 cups
Green Chillies  5 thai
Onion             1 medium
Ginger        small piece
Min leaves     few
Corriander powder 1 tbsp
Salt        to taste
Cilantro
Oil         to deep fry

Method:

• Soak Chana dal for atleast 3 hrs; drain away excess water; keep 1/2 cup soaked chana in a separate bowl.
• Blend the remaining chana as coarse powder.
• Now, add the 1/2 cup chana kept aside to this coarse powder.
• Add green chillies, finely chopped onions, corriander powder, Cilantro, finely chopped ginger, chopped mint leaves, Salt and mix altogether.
• Take oil in a deep frying pan and let it heat up.
• Now, take a bowl with some water and a ziploc to make vadas.
• Make ur palm little bit wet and rub the ziploc with ur wet hand.
• Now take the chana mixture and make it as dumplings and press them on the ziploc as patties. You can even make pattis on ur palm itself.
• Drop these pattis in the heated oil one by one and let them turn golden brown.
• thats it, delicious masala vada is ready.

Garelu

Raw Material
Urad Dal(whole)              2 cups
Oil                                  required for deep frying
Salt                                 as required

Preparation:
--> Wash urad dal and soak them for atleast 5 hours.
--> Grind them with very little amount of water. Be careful batter should be very thick; shouldn't be loose at all. Add salt during blending itself.
--> Pour oil (sufficient for deep frying) into a pan and let it heat up.
--> Now take a ziploc and rub it with water.
--> Take a small dumpling of the above prepared batter and press it on ziploc make it like patti.
--> Take out each patti carefully and put it in heated oil. Let them fry until golden brown, take out of oil and serve them hot with ginger chutney.

Poha Vada

Sounds Interesting? Ingredients would be even quite simple;

Ingredients

Poha 3/4 cup

Cooked Rice 1 cup
Corn Flour   2 tsp
Rice Flour   1/3 cup
Oil    as required for deep fry (i prefer Canola oil as it is very lite and good for health compared to other oils)

Green chillies 3

Onion 1
Salt    1 and half tsp or as required

Mint leaves few

Ginger small piece

Cilantro few

Procedure
1) Chop green chillies, onions, ginger, mint and cilatro into small pieces.

2) Clean poha. Mix cleaned poha with rice and blend it altogether into paste (you can make it either to smooth paste or a little bit granulated as we do for Urad vada. I prefer little bit granulated)
3) Pour some water while blending. (do not add too much water, as the batter becomes very loose and absorbs more oil). You should get the batter as thick as possible.
4) Mix  all the chopped onions, ginger, mint, cilantro, corn flour, rice flour and make it into thick batter.

5) Now take small dumplings from the batter and spread them on a small ziploc. rub the ziploc with wet hand so that the batter doesn't stick to ziploc.

6) Take oil as sufficient for deep fry and let it heat up
7) Now place the above spreaded rings into the heated up oil slowly. You can do without holes in the middle; I put holes bcoz, the batter in the middle also cooks perfectly with holes.
8) Let them fry for atleast 7 mins on medium flame.
--> if you cook on medium to medium hight flame, then vada becomes crispy and makes the taste even better;

9) Let them cook until they become golden brown; then take them and serve them hot with chutney of your favourite.

 that's it, delicious and hot poha vada ready to eat;