Aviksha's Kitchen

This is a very famous Kerala Dish. I was not a very big fan of dum biryani. One day, m y husband took me to one of the best restaurant in Singapore called swadisht. We ordered malabar mutton biryani and it was so tasty that we forgot the entire world. Even after getting back home i was still thinking about this dish and had a question in my mind if i can also prepare it. I watched many youtube videos and read many sites with this recipe. Finally, i was ready with the recipe by combining the ingredients from all the videos and sites that i felt was suitable.  My Father loves this a lot. And i gave it a first try when he had come to my house to Singapore for the very first time after my marriage. On their day of arrival we had taken them to that same restaurant and they too loved it. But finally when i decided to do it at home, I was scared to prepare such a dish which was every bodies favorite and was worried if i can stand up to my expectations. Luckily...

This dish is very popular in South India. In different states this recipe is known in various names. In Karnataka and Tamilnadu, they call it as masala vada. In Kerala, parippu vada and in rest of the states of India it is well known as Dal vada. In Konkoni, they call it as Chet Ambodo. Very delicious snack  well known for it's texture and is crunchy outside and puffy inside. You get this snack in almost all the tea stalls of South India. You too enjoy this snack along with hot tea and experience it's  awesome taste. NOTE :   Number of green chilies depend on how spicy they are. I am using 6 as mine are not very  spicy. For Masala Vada, we add crushed garlic fennel seeds, mint and onion. Optional - Can add 1 onion finely chopped and 3/4 tsp garam masala if needed. Don't add water while grinding. Green Chilies can be replaced by red chilies. If we don't soak chana dal and urad dal for enough time, vada might become hard and very crispy. Some people use...