Instant Vadai ~ Food Experiments with Sundari Ganesan

by on February 15, 2018

Sundari Ganesan’s deep love for experimentation can be seen in this delicious recipe of instant vadai. It is such a family favourite that she always keeps a bottle of powdered roasted gram (daaliya in Hindi, udacha kadalai in Tamil) in her kitchen, so that she can make these vadais instantly.
Instant Masala Vadai


  • 2 cups roasted gram, powdered
  • 1 large onion, chopped fine
  • 5 green chillies, chopped fine
  • 1 inch piece ginger, chopped fine
  • A fistful of coriander leaves, chopped fine
  • 1 tablespoon fresh coconut, grated (optional)
  • Salt to taste
  • Oil (for deep frying)


  1. Mix all the ingredients (except the oil) and bind well. The onions will add wetness to the mixture, so you should add very little water. Sprinkle just 1-2 teaspoons of water to pat the mixture into a thick dough.
  2. Divide into 12-15 portions, roll and flatten them into vadais on a plastic sheet.
  3. Now heat the oil in a pan and drop a few vadais at a time, frying them evenly on all sides until they turn golden.
  4. Serve hot with coconut chutney or ketchup.

Photo Courtesy: Harmony Magazine

Part-1 of this post is an interview with Sundari Ganesan, a talented Tamilian from Mumbai.
First published in ‘Heart to Hearth’ – a column in Harmony Celebrate Age, a magazine about silvers.


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