13 December 2012,02:21 by

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Makes :
20 vadai

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Boil the potatoes in their jackets. Peel and mash.
  • Add the Bengal gram flour, rice flour, ginger, green chillies, coriander leaves, asafoetida powder, curry leaves and salt. Mix well.
  • Heat 2 teaspoon oil and add the mustard seeds. When they splutter, add to the potato mixture. Mix well.
  • Heat oil in a kadhai or wok . Wet both your hands. Take a ladle of batter and place it on the palm.
  • Flatten the batter. Slip the batter gently into the oil.
  • Fry till golden brown and crisp. Drain on a sheet of kitchen paper. Serve hot with chutney.


  • 400 grams potatoes
  • ½ " piece ginger, chopped fine
  • 9 green chillies, chopped fine
  • A small bunch of coriander leaves, chopped fine
  • 75 grams Bengal gram flour
  • 2 tablespoon rice flour
  • ½ teaspoon asafoetida powder
  • A few curry leaves
  • Salt to taste

For Tempering

  • 2 teaspoon Cooking oil
  • 1 teaspoon mustard seeds
  • A few curry leaves

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