Peanut laddu and brown chickpea vada


I have fond memories of navratri celebrations –  holidays, naivedyams, flower decorations…

Today we worship Meenakshi Devi – Warrior goddess. She has a beautiful temple at Madurai (Tami Nadu). She holds lotus in one hand and sword in other hand.

lotus

lotus

Todays recipes are really easy and quick – brown chickpea vada and peanut laddu. Yummm!

Usually vadas are deep fried. So I did an experiment to shallow fry vada and it came out really nice.

Brown chickpea vada and peanut laddu

Brown chickpea vada and peanut laddu

Senegala vada / brown chickpea vada

Brown chickpea vada (deep fried)

Brown chickpea vada (deep fried)

Brown chickpea vada (shallow fry)

Brown chickpea vada (shallow fry)

Ingredients

  1. Brown chana / senegalu   –  half cup
  2. Ginger  –  one inch
  3. Green chillis  –  three
  4. Coriander leaves  –  on-fourth cup
  5. Curry leaves  –  few
  6. Salt  –  to taste
  7. Jeera / cumin  –  one tsp
  8. Seaseme seeds  –  one tsp
  9. Carom seeds / vamu  –  one-fourth tsp
  10. Besan / chickpea flour  –  two tblsp
  11. Rice flour  –  four tblsp
  12. Oil  –  for deep fry

Procedure

Soak brown chana for eight hours. Drain the water. Crush ginger, green chilli, coriander leaves and curry leaves. Transfer the chilli mixture in to a bowl.  Now crush (coarsely) brown chana in mixer without water. Add chana mixture to the green chilli mixture. Add salt, carom seeds,  jeera, rice flour, besan and seaseme seeds.

Vada mixture

Vada mixture

Mix well. Take a little mixture and roll them in to vada shape and deep fry them until they are golden brown. Oil should not be too hot.

If you want to avoid deep fry then use the following procedure for shallow fry.

Heat the pan and put four tsp of oil and spread it all over the pan. Once oil is hot, place vada and fry both sides until they are golden brown. Fry on medium flame.

The shallow fried vadas turned out to be really good. They were cooked nicely and were crispy. They were not too too crispy like deep fried ones. They taste really good if you eat them fresh.

Quantity

Serves two to three

Time

Soak time  –  8hrs ; cooking time  –  20 mins

Expiry

One day

Verusenaga laddu / Peanut laddu 

Peanut laddu

Peanut laddu

Ingredients

  1. Roasted peanuts  (remove the skin)  –  one-cup
  2. Shredded jaggery  –  three-fourth cup
  3. Melted ghee  –  to make laddu  (i used four tblsp ghee)

Procedure

Crush the peanuts and jaggery together. Crush them coarsely. Transfer in to a bowl and add little by little ghee until you are able to make laddus. (Ghee is used to enhance the taste and helps to bind.)

Quantity

Serves two to three

Time

20 mins

Expiry

Stays fresh for 3 days in a air tight container

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