Oil-less Sambar/Thayir Vadai

aswini · Jan 4, 2010

Hello All,

I have been trying to reduce oil in my cooking and have been experimenting to find out recipes that would substitute deep-frying. I love vadais but seldom make them because of deep frying. I read in one of the blogs where they boil vadais in water. I tried that too :crazy. It was not bad but I was not satisfied. I mean it didn't feel like eating vadai at all. so, experimented a little more and :ideamade vadais in paniyaram pan with just a drop of oil. You don't get the crispy outside layer like deep-fried vadas. So, I soaked them in Tiffin Sambar (Chitvish recipe) and it was awesome! Just like sambar vadais but in the shape of paniyaram:biglaugh. But who bothers about the shape if it tastes so good.

I have tried making Koftas this way and those were good too. My MIL makes paniyarams with left over adai batter, dosa batter etc., then why not with vadai batter ??

Its worth trying if you are dieting and/or health conscious. You get all the protein from the dal without any added fat but still get to enjoy its taste.

Thanks,
Aswini

RamyaKrishn · Jan 4, 2010

Wow Aswini, nice to learn from others experience!!! I too never make vadai's!!! Shall take your words, I also heard that ppl bake the vadai in a conventional oven just spraying oil over the uncooked batter, havent tried that myself though but chitvish's way seems more interesting!!! Thanks for letting us know!!! :thumbsup

aswini · Jan 4, 2010

Thanks Ramya.. Baking doesn't work for our normal vadais made out of urad dal. You can try baking masala vadais. I have tried baking masala vadai and pakodas and its pretty decent.

Next on my list is samosa without oil. will try that soon and let you all know if that works out

Gowri66 · Jan 4, 2010

Aswini...

Thanks for sharing.... I agree with you. Taste may differ... but it is healthier, no doubt.

Just want to share... I made samosas (used wheat flour alone once and the next time with All purpose flour) in Convention oven with a spray of oil. It came out really well.... you can see the snaps... in Virtual feast thread.

http://www.indusladies.com/forums/miscellaneous-recipes/36317-virtual-feast-8.html#post491288
Enjoy !!

advitha · Jan 14, 2010

Gowri just saw that delicious treat photo in VF thread. My samosas are always baked except store bought ones.

Yes, I try to cut oil too in different ways. I have made vadais in paniyaram pan, baked in muffin cup, steamed and deep fried. They all have different shapes and taste. But for festivals I make a habit to deep fry vadais and appalams, afterall that's what festival is for?

-Uma

Gowri66 · Jan 14, 2010

Uma..

Thanks for your kind words...Enjoy making and eating Vadais too... !

ananthy · Jan 14, 2010

thanks. really excellent tips. will follow it.

aswini · Jan 14, 2010

Dear Gowri,

I have question on using wheat flour for samosas. Do you use regular chapathi or do you buy whole wheat pastry flour? You baked samosa is really inviting and I am looking forward to try than soon.

Thanks,
Aswini

Gowri66 · Jan 14, 2010

Aswini,

I use whole wheat flour (bought from american stores) for baking samosas. Some times, I use All purpose flour too. You can make potato-onion sabzi and stuff it inside.

Hope it helps..

shenaz · Jan 15, 2010

Re: Idli and Sambar recipe

Hi Ladies,

Can somebody please give me an easy recipe (for 2 people) for making idli as well as sambar

I have tried making idlis in the past but they just don't turn out good.

HELP .................PLEASE

Regards

shenaz
<input id="gwProxy" type="hidden"><input onclick="jsCall();" id="jsProxy" type="hidden">