Tuesday, 25 August 2015

Sprouted bean vadas

If there's one thing I've learnt in the years I've spent on the planet, it is this: There will be times in your life when, however hard you search, you will find nothing, and I do mean nothing, that can beat the taste of a hot deep-fried snack.

Today was one such day. It had been drizzling all day and the taste buds were begging for a crunchy vada with tea. In a desperate dash to appease the conscience, I used two types of raw sprouted beans, and ended up with a meaty vada that was more kebab than vada! 



Everything goes into a blender jar and gets whirred around until you end up with a coarse paste. 

Drop by the spoonful (or make flattened balls if you can) into hot oil and fry until golden brown. Drain on kitchen paper and eat!


The vadai with white specks were rolled in some popped amaranth seeds that I had left over from yesterday. They looked pretty when fried, but didn't really add significantly in terms of crunch or taste. 

The kebab-like taste of the vadai makes me think they'd make great fillers for pitas or chapatis with a minty coriander chutney and a salad.