Pudina Vadai/Mint Vadai

Hello! Glad to share this Pudina Vadai Recipe with you!

Usually I add curry leaf in parupu vadai, but one day I happened to tatse this pudina vadai and from then I make only Pudina vadai! Beacuse the tatse of mint is so refreshing! Also mint is a healthy herb!

In this recipe the soaking time is playing a key role. If you soak it for hours vadai will become oily. Also if you add water while grinding, vadai will be very oily! 

Enjoy pudina vadai when you have fresh mint leaves at home! Happy Cooking! Cheers! 

Ingredients:

Kadalai paruppu/ Bengal Gram dal - 1 cup

Pudina leaves / Mint leaves – 1 cup Finely chopped

Onion- 1 finely chopped

Garlic – 3 finely chopped

Ginger – 1 inch finely chopped

Red chilli – 2

Sombu/ fennel – 1 tsp

Jeera – 1 tsp
Hing - 1 pinch

Salt

Oi l for deep frying

Method:

1. Soak dhal for 30 minutes and grind it coarsely in mixie along with red chilli, sombu and jeera(Need not add water while grinding)

2. Transfer the dhal mixture to a bowl and add the chopped mint leaves,onion, garlic, ginger, salt, hing. Mix it and divide it into equal sized balls

3.Heat oil in a frying pan, to check if the oil is ready for frying put a small piece of dhal in the oil if it comes to the surface the oil is ready.

4. Flatten the balls and deep fry till the colour changes to brown

Serving Tips:

Serve hot pudina vadai as a snack with tomato chutney or as a sidedish for sambar sadam