Vada sans Oil!

Well how does this sound " Vada sans oil". Here I am not going to give recipe for vadas ..I am sure each one of you is expert  in your own way..What I am going to share is how to make Vada without oil...can this  happen ?...The answer is YES !!!..My usage of oil  is very low...Making pooris itself is like a big celebration for B....I make it like once in 3 months that to when somebody visit us ...This gap is compensated by gulping few pooris here and there from the restaurants B visits during office lunch breaks:).

A's Cheethappa is here :) ..he just came to U.S few weeks back....He came from Seattle to celebrate A 's BDay...I had asked him to get couple of things from India..was waiting to get hold of them..what were they a mini cooker and our magical equipment Kuzhi paniyaram maker....if you don't have this you can also make these in cupcake pan that you get here.Friday i soaked extra urad dhaal for vada while preparing Idili batter...

Saturday was fun celebrating A's birthday with all our close circle of friends and relatives here.Thanks for coming and making the event all the more memorable.A's favorite cheethappa  is here from Seattle ...and one other friends had come all the way from Sacramento..i also met one of my school buddy after 8 yrs ..was really nice catching up with all... Thank you all..That was overwhelming. 

Here i  go with the recipe.

Method

-- Flavor vada batter with ginger green chillies and jeera paste

-- Pour it into paniyaram maker coated with little oil..cook it till done.

-- Soak it in hot water with a pinch of salt for few minutes and drain excess water and 
    keep it aside.
--  Refrigerate the vadas if it is not for immediate use.

For Garnishing Sambar vada

A bowl of hot sambar 

Some boondi and fresh coriander leaves

For Garnishing Dahi Bhallas (North Indian Style)

Some beaten sweetened curd

Some Green chutney (Mint with coriander leaves and ginger)

Sweet Chutney (Date and tamarind )

Roasted Cummin powder

Red chilli powder

Chat masala

Boondi 

Fresh coriander leaves

For Garnishing Thayir vada

Tempering with mustard seeds, asafoetida ,red chillies and curry leaves

Note-- These Vadas are great to make large batches of Dahi and sambar vada for parties...for authentic crispy vada use oil :)

I made  guilt free sambar vada today morning .  You will miss the hole in the vada but on the whole these were great on taste :)...Make as much as you want and eat ..and ya do lemme know once you try...chalo bye now:)