Here is the baked version of Pudachi Vadi.
Ingredients :
For dough:
1 cup Besan
1/2 cup wheat flour
1 tbspn oil
salt to taste
For filling :
1/4 cup grated dried coconut
2 tbspns poppy seeds
2 tbspns seasme seeds
1 tspn red chilly powder
1 tspn sugar
1 tspn lime juice
1 tspn ginger-chilly paste
1/2 cup chopped fresh corriander
salt to taste
For paste :
2 tbspns oil
2 tbspns Goda masala (Black masala)
4 tbspns tamarind pulp
Salt to taste
Preparation :
To make cover :
Mix besan and wheat flour in a bowl
Heat oil and pour it on flour
Add salt to taste
Add some water and knead it into tight dough
Set it aside for 15 minutes
To make filling :
Dry roast grated dry coconut, poppy seeds and sesame seeds separately
Transfer it into grinder and make coarse powder
Add red chilly powder, sugar, lime juice, ginger-chilly paste, corriander and salt
Mix all the ingredients together
To make paste :
Mix tamarind pulp, black masala and oil together
To make Vadi :
Take a small portion of dough
Roll it into circular shape
Apply paste all over the roti
Now place the filling in the centre of the roll
Fold it in the shape of an envelope (as shown in the picture below)
Roast it on a pan from both the sides
Bake it in oven (I grilled it in microwave for 5 minutes)
Serve hot
Notes :
You may also add sauteed onions and garlic paste to it to enhance the taste.
Traditionally the shape of this vadi is triangular
Stepwise pictures :
Ingredients :
For dough:
1 cup Besan
1/2 cup wheat flour
1 tbspn oil
salt to taste
For filling :
1/4 cup grated dried coconut
2 tbspns poppy seeds
2 tbspns seasme seeds
1 tspn red chilly powder
1 tspn sugar
1 tspn lime juice
1 tspn ginger-chilly paste
1/2 cup chopped fresh corriander
salt to taste
For paste :
2 tbspns oil
2 tbspns Goda masala (Black masala)
4 tbspns tamarind pulp
Salt to taste
Preparation :
To make cover :
Mix besan and wheat flour in a bowl
Heat oil and pour it on flour
Add salt to taste
Add some water and knead it into tight dough
Set it aside for 15 minutes
To make filling :
Dry roast grated dry coconut, poppy seeds and sesame seeds separately
Transfer it into grinder and make coarse powder
Add red chilly powder, sugar, lime juice, ginger-chilly paste, corriander and salt
Mix all the ingredients together
To make paste :
Mix tamarind pulp, black masala and oil together
To make Vadi :
Take a small portion of dough
Roll it into circular shape
Apply paste all over the roti
Now place the filling in the centre of the roll
Fold it in the shape of an envelope (as shown in the picture below)
Roast it on a pan from both the sides
Bake it in oven (I grilled it in microwave for 5 minutes)
Serve hot
Notes :
You may also add sauteed onions and garlic paste to it to enhance the taste.
Traditionally the shape of this vadi is triangular
Stepwise pictures :
nice idea!! why dnt u send it to the event:
ReplyDeleteEvent: Kerala Kitchen
gr8.and healthy..snack..idea..this baked version looks more interesting,,as it is more healthy.....ur such a versatile chef,,,,liked ur spirit of cooking..
ReplyDeleteIt's a lot like bhakar vadi. Liked it.
ReplyDeleteI make a baked bhakar wadi but never added dhaniya patta, would add next time.