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Oil-less Sambar/Thayir Vadai

Discussion in 'Indian Diet & Nutrition' started by aswini, Jan 4, 2010.

  1. aswini

    aswini Senior IL'ite

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    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
     
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  2. RamyaKrishn

    RamyaKrishn Silver IL'ite

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    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
     
  3. aswini

    aswini Senior IL'ite

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    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
     
  4. Gowri66

    Gowri66 Gold IL'ite

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    Last edited: Jan 4, 2010
  5. advitha

    advitha Silver IL'ite

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    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
     
  6. Gowri66

    Gowri66 Gold IL'ite

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    Uma..

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

    ananthy Senior IL'ite

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    thanks. really excellent tips. will follow it.
     
  8. aswini

    aswini Senior IL'ite

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    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
     
  9. Gowri66

    Gowri66 Gold IL'ite

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    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..
     
  10. shenaz

    shenaz New IL'ite

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    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:)
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