Vada Bhat

Nagpuri Vadabhat in Marathi Time: 30 minutes Servings: 3 I ngredients: :::::For Vadas:::: (Read tip no. 1) 1/4 cup Chana dal 2 to...

Nagpuri Vadabhat in Marathi

Time: 30 minutes
Servings: 3

:::::For Vadas:::: (Read tip no. 1)
1/4 cup Chana dal
2 to 3 tbsp Matki dal (or whole)
2 tbsp urad dal
2 tbsp tovar dal
2 tbsp masoor dal
2 mung dal
7 to 8 garlic cloves
7 to 8 green chilies
1/2 tsp cumin seeds
1/4 cup cilantro, finely chopped
salt to taste
1.5 cups oil to fry vadas (use medium or small kadai)
::::For Rice::::
1 cup Rice
1.5 cups water
1/2 tsp salt
::::For tempering:::: (do read tip number 5)
4 tbsp oil
1/4 tsp mustard seeds
1/4 tsp hing
2 pinches turmeric powder
4 to 5 dried red chilies

1) Soak all dals in warm water for minimum 3 hours. After soaking for 3 hours put dals into a strainer. Drain all the water. Put dals into a mixer. Also add cumin seeds, green chilies, garlic cloves and salt. Grind without adding water.
2) Wash rice. Add 1.5 cups water and salt. Pressure cook upto 3 whistles.
3) Heat oil into a kadai. Flame should be on medium. Add cilantro and mix well. Add spoonful portions of batter into hot oil. Likewise fry all the vadas.
4) Heat 4 tbsp oil into a small tadka pan. Once oil is hot, turn off the heat. Add mustard seeds, hing, turmeric powder and broken red chilies.
5) Serve the cooked rice into 3 serving plates. Also serve 3 to 4 vadas for each person. Crumble and sprinkle over rice. Add hot tadka as required.
Serve vada bhat with buttermilk kadhi.

1) You can change the proportion of dals. If matki dal is not available, then use whole matki. Whole matki needs 5 to 6 hours of soaking.
2) I used mung dals with skin on.
3) It is okay to use matki dal more than other dals.
4) Another method of making wadas - Wash and dry dals by spreading them on a clean cloth. Grind them in a grinder and make slightly coarse flour (For better result grind it in flour mill). Take 1 cup of this flour. Add 1 tsp hot oil. Add water and knead a medium consistency dough. Make flat vadas and deep fry.
5) Once you finished frying wadas, take 4 tbsp oil and reuse it to prepare tadka. This way, you won't have to use fresh oil.

Nutritional Info: Per Serving (total 3 servings)
Calories: 567 | Carbs: 67 g | Fat: 29 g | Protein: 10 g | Sat. Fat: 2 g | Sugar: 1 g 


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Post a Comment Default Comments

  1. I am from Nagpur. Looking at this recipe reminded me of my grand mother who used to make this for all kids in the family. Yummm... need to make this soon. Thank you.

  2. can you suggest afternoon snacks and dinner for diabetic and having cholesterol elderly couple? Lunch and breakfast we can manage. But do not know what to do for these two imp. times of the day. I like your recipes and your blog. Neelima Mysore.

    1. Hello Neelima

      I will try to post heart healthy recipes..

  3. Hi Ms Bhave, me too from Nagpur, a non-brahmin though. :) I remember, when I was young, I used to see our neighbourhood aunty making it once in a while. I found it tempted then but nobody ever felt like sharing the recipe with me. :( Its Okay. Alas I got it here on your blog and surely gonna try this. :) You know, I am a great food lover of Maharashtrian Brahmin's authentic food and always look forward to learn them and make them at my place. You blog is helping me like nothing. Thank you so so much lady for sharing your knowledge publicly. Keep up the good work. - Regards, Sheetal M Thakre, Pune



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