vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Arbi Vadai

GAVAR BHOPLACHI BHAAJI

Gavar Bhoplachi Bhaaji

This is a popular vegetarian dish made with Tender Green Cluster bean pods and pumpkin pi...

GINGER CAPSICUM FRIED RICE

Ginger Capsicum Fried Rice

This capsicum fried rice derives the taste from all green, red and yellow bell pepper alo...

Basic Mother Gravy - Dahi Ka Salan

Basic Mother Gravy - Dahi Ka Salan

This is the variation of salan gravy with the addition of curd to increase the basic vers...

Mushroom fry

Mushroom Fry

Mushroom fry is made of mushroom, onions, tomatoes and delicately spiced to give a distin...

BOTTLE GOURD CHICKEN CHANA DAL KOFTA CURRY

Bottle Gourd Chicken Chana Dal Kofta Curry

This is a non vegetarian kofta curry prepared with chicken mince and bottle gourd. This c...

FATTA FAT CHUTNEY - BITTER MELON CHUTNEY

Fatta Fat Chutney - Bitter Melon Chutney

Chutney made with bitter melon and it is good for controlling diabetics....

Arbi Vadai Recipe, How To Make Arbi Vadai Recipe

Arbi Vadai is must try snack and kids would love the crispy, nutty flavor of the arbi and the softness of paneer combines with chilli flakes and other spices.

About Recipe

How to make Arbi Vadai

(6 ratings)
14 reviews so far
Prep time
mins
Cook time
25 mins
Total time
25 mins
Arbi Vadai
Author : Vahchef
Main Ingredient : Maida flour
Servings : 2 persons
Published date : February 04, 2019


Ingredients used in Arbi Vadai
• Arbi 5 nos. (also called taro root) - 5 numbers.
• Grated paneer 2 tblsp - 2 tablespoons.
• 1 medium onion grated - 1 numbers.
• 3 to 4 chopped curry leaves - 4 leaf.
• 1 tsp of red chilli flakes or red chilli pwdr - 1 teaspoons.
• 1/2 tsp of baking pwdr - 1/2 teaspoons.
• 1 tsp of maida - 1 teaspoons.
• Salt to taste - 1 to taste.
• Oil for frying - 1 to fry.
• Egg optional - 0.
Method:

Take the arbi and remove the skin.grate the arbies,add the grated paneer,
grated onion,chopped curry leaves,red chillie paste.
take the baking powder and mix it with the maida or all purpose flour,add
it to the arbi,add salt and mix it to make a vada mixture.
If you eat egg just beat half the egg and add it helps to fry the arbi absorbing less oil.
Heat the oil and drop the arbi mixture in vada shape in the oil and fry it.
fry these vadas in medium heat for little longer time so that the vadas will
come out many crispy.






Cooking with images






Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Exportlover Posted on Sat Feb 02 2008

this is awsome

Reply 0 - Replies
profile image

rsvpvr Posted on Sat Feb 02 2008

Ate 30 vadai..... you must be kidding

Reply 0 - Replies
profile image

VahChef Posted on Sat Feb 02 2008

by the way i have never told on the show that i won 2 eating competitions

Reply 0 - Replies
profile image

mary marys Posted on Sun Feb 03 2008

hi can u show us how to make asian style pasta n chicken nmacronies

Reply 0 - Replies
profile image

tchowp Posted on Sun Feb 03 2008

Hi chef u r gr8 can these vadai be used as koftas for a kofta-curry or will they disintegrate in the curry?

Reply 0 - Replies
profile image

druid100 Posted on Thu Feb 07 2008

sounds delicious! thanks valentina....

Reply 0 - Replies
profile image

Aisa Bhana Posted on Thu Jul 17 2014

Black pepper will go good with that?

Reply 0 - Replies
profile image

bhattaru vaishnavi Posted on Wed Mar 18 2015

There is one combination from south India i.e., lemon rice with butter milk stew. It tastes yummy?

Reply 0 - Replies
profile image

Posted on Tue Feb 04 2014

excellent

Reply 0 - Replies
profile image

vahuser Posted on Wed Mar 25 2009

Hi Sanjay, My Lord Sai give u long life for helping all of us to enjoy these wonderful dishes at home.. This Arbi Vada is so delicious...keep up the hard work Guru...

Reply 0 - Replies
profile image

vahuser Posted on Tue May 27 2008

excellent

Reply 0 - Replies
profile image

vahuser Posted on Tue May 27 2008

it was amazing

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter