By Jasmine Kaur
From banana flower to jackfruit seeds, your crispy breakfast vadas can be made in many delicious ways. Try these different fillings and pick your favourite one.
Slice up the reddish vegetable and mix it with chana dal and spices. Grind into a smooth paste and dunk small portions in hot oil to be fried as vadas.
Filled with onions, garlic, coriander, cinnamon and curry leaves, the highlight of this vada is the addition of jackfruit seeds. The nuttiness of the vada fares well with sambhar.
Sabudana, aka tapioca pearls are commonly made into vadas for fasting season. Paired with raw rice and chana dal, the vadas are super delicious.
For those who fret at the sight of green vegetables, these spinach vadas are a game-changer. Blanch the leaves and add them to the vada batter for an earthy taste.
A popular breakfast/snack in Tamil Nadu, the banana flower vada is made from chana dal, coconut and onions, combined with banana flower and served hot with coconut chutney.