Breakfast Recipe ♥️

Ingredients

• 4 cloves Garlic (peeled)
• 2 medium Tomato (roughly chopped)
• 1 medium Onion (finely chopped for chutney, plus 1 small onion thinly sliced for batter)
• 1/4 cup Peanuts (roasted, unsalted)
• 3 pieces Red Chili (dry or fresh, adjust to heat preference)
• 2 tablespoons Vegetable Oil (for tempering the chutney)
• 1 teaspoon Mustard Seeds (whole)
• 10 leaves Curry Leaves (fresh)
• to taste Salt
• 1 cup Rice Flour
• 2 tablespoons All-Purpose Flour
• 1/2 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoons Fresh Cilantro (chopped)
• 1/4 teaspoon Baking Soda
• 2 cups Vegetable Oil for Frying (medium‑high smoke point)

Instructions

1. Prepare the Chutney Paste

   Combine garlic, tomato, onion, peanuts, and red chilies in a food processor and blend to a smooth paste.

   Time: PT5M

2. Temper and Cook the Chutney

   Heat 2 tbsp oil in a pan over medium heat. Add mustard seeds and let them pop, then add curry leaves. Stir in the prepared paste, season with salt, and simmer for 5 minutes, stirring occasionally.

   Time: PT7M

   Temperature: Medium heat

3. Cool the Chutney

   Remove the pan from heat and let the chutney cool to room temperature. Transfer to a serving bowl and refrigerate if not serving immediately.

   Time: PT5M

4. Make the Vada Batter

   In a mixing bowl, whisk together rice flour, all‑purpose flour, and yogurt. Gradually add water, whisking to a smooth, lump‑free batter of pouring consistency. Stir in thinly sliced onion, chopped cilantro, salt, and a pinch of baking soda.

   Time: PT8M

5. Heat Oil for Frying

   Pour 2 cups oil into a deep pan and heat over medium‑high heat until a small drop of batter sizzles and rises to the surface (about 180°C).

   Time: PT5M

   Temperature: 180°C

6. Fry the Vadas

   Drop spoonfuls of batter into the hot oil, shaping them into small round discs. Fry 2‑3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: Medium‑low flame

7. Serve

   Arrange the hot vadas on a serving plate alongside the chilled spicy chutney. Serve immediately for best texture.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

6g

Carbohydrates

30g

Fat

12g

Fiber

3g