Batata Vada Appe

Leftover ka makeover

What’s in the name? LOL, ask me about it. I was so confuse, what to name this dish. It’s a blend of batata (potato) vada with outer layer of dosa batter. I make the very tasty vada pav, and I also prepare delicious dosa. So when I had some leftover dosa batter, I decided to mix both my favourite dishes in one. And made this batata vada appe. It was just superb as inside vada filling was busting with flavours and outside dosa layer when cooked in appam pan, was super crunchy and had slight tang from fermentation. Match made in heaven! These appe are not fried so I used very little oil to prepare. So next time if you have leftover vada filling or dosa batter, you have to try this combo. I am sure, you will love it!

Preparation time: 30 minutes

Cooking Time: 30 minutes

Ingredients:

Potato filling:
3-4 big potatoes (baking potato)
3-4 cloves garlic
1/2 inch ginger
2-3 green chilies
1 tbsp lemon juice
Handful chopped coriander leaves
1 tsp garam masala powder
Salt to taste
Oil for frying

Tempering:
1 tsp each of cumin seeds, mustard seeds, urad dal, crushed coriander seeds
1/4 tsp of asafoetida
5-6 curry leaves
1/2 tsp turmeric powder
1 tbsp oil

Batter:
2 cup dosa batter (you can use my dosa recipe to prepare the batter)
1 tsp cumin seeds
1/2 cup fresh methi (fenugreek leaves) finely chopped
1/2 cup fresh dhania (coriander leaves) finely chopped
1 small green chili finely chopped
1 tsp each turmeric powder
Small pinch of asafoetida
Salt to taste
Oil for cooking

Procedure

1. Pressure cook potato or boil until it is soft from inside. Remove potato skin. In a big bowl, break potatoes with masher, do not completely mash.

2. Make chili, ginger and garlic paste.
IMG_4919

3. In a small bowl, heat 2 tbsp of oil. Add cumin seeds, mustard seeds and then urad dal. Let mustard seed splutter, then add crushed coriander seeds, curry leaves and asafoetida. In few seconds, add ginger chili garlic paste and 1/2 tsp turmeric powder. Stir the mixture and saute for a minute.
Vaghar for Vada

4. Add above mixture to mashed potato. Also add lemon juice, chopped coriander leaves, garam masala and salt. Taste the mixture and adjust spices accordingly.
Potato mixture

5. Make small balls which can fit in cavity of appam pan.
IMG_4927

5. Mix all the batter ingredients in a bowl, add little water if needed and make slightly thick batter and keep aside.

6. When you are ready to prepare appe, heat appam pan, drop 1/2 tsp oil in each cavity. Then add vada coated in thick batter using spoon. When vadas are slightly brown at the bottom, flip it and add 1/2 tsp oil again. Cook from all sides until it’s done. If you are frying it then heat frying pan with enough oil to fry vada. Fry on medium to high heat fliping after it changes colour on one side. Fry till it is golden brown from all sides.

7. Serve hot vada with pav (bread), dry garlic chutney and coriander chutney. Put a cut in middle of the bread (keep one side joint), spread garlic chutney and coriander chutney and then put vada in the middle. I also prepared lentil (toor dal) rasam to serve with this. You can also toast bread with butter before spreading chutney. Garlic and crushed coriander seeds adds so much flavour to vada.


IMG_4941

8. We also like chili pakoda. So I cut jalapeno chili in circles and added these chilies to batter. Then added the batter to each cavity in appam pan. Cooked from all sides and I had chili pakoda without frying.

These appe vadas are bursting with flavours of coriander and cumin seeds, fenugreek  and coriander coriander. They are so crispy and crunchy which is hard to get that texture when not deep fried. It is everything you need in a bite! It is absolutely worth going through the hassle.

I am sure, once you try this recipe your heart will desire more (dil mange more) ❤😋😋

Also let me know if you have any questions regarding the dish.

Thank you for visiting my blog. Until next time!

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Batata Vada Appe

  • Servings: 20-22
  • Difficulty: easy
  • Print

Ingredients:

Potato filling:
3-4 big potatoes (baking potato)
3-4 cloves garlic
1/2 inch ginger
2-3 green chilies
1 tbsp lemon juice
Handful chopped coriander leaves
1 tsp garam masala powder
Salt to taste
Oil for frying

Tempering:
1 tsp each of cumin seeds, mustard seeds, urad dal, crushed coriander seeds
1/4 tsp of asafoetida
5-6 curry leaves
1/2 tsp turmeric powder
1 tbsp oil

Batter:
2 cup dosa batter (you can use my dosa recipe to prepare batter)
1 tsp cumin seeds
1/2 cup fresh methi (fenugreek leaves) finely chopped
1/2 cup fresh dhania (coriander leaves) finely chopped
1 small green chili finely chopped
1 tsp each turmeric powder
Small pinch of asafoetida
Salt to taste
Oil for cooking

Procedure
1. Pressure cook potato or boil until it is soft from inside. Remove potato skin. In a big bowl, break potatoes with masher, do not completely mash.
2. Make chili, ginger and garlic paste.
3. In a small bowl, heat 2 tbsp of oil. Add cumin seeds, mustard seeds and then urad dal. Let mustard seed splutter, then add crushed coriander seeds, curry leaves and asafoetida. In few seconds, add ginger chili garlic paste and 1/2 tsp turmeric powder. Stir the mixture and saute for a minute.
4. Add above mixture to mashed potato. Also add lemon juice, chopped coriander leaves, garam masala and salt. Taste the mixture and adjust spices accordingly.
5. Mix all the batter ingredients in a bowl, add little water if needed and make slightly thick batter and keep aside.
6. When you are ready to prepare appe, heat appam pan, drop 1/2 tsp oil in each cavity. Then add vada coated in thick batter using spoon. When vadas are slightly brown at the bottom, flip it and add 1/2 tsp oil again. Cook from all sides until it’s done. If you are frying it then heat frying pan with enough oil to fry vada. Fry on medium to high heat fliping after it changes colour on one side. Fry till it is golden brown from all sides.
7. Serve hot vada with pav (bread), dry garlic chutney and coriander chutney. Put a cut in middle of the bread (keep one side joint), spread garlic chutney and coriander chutney and then put vada in the middle. I also prepared lentil (toor dal) rasam to serve with this. You can also toast bread with butter before spreading chutney. Garlic and crushed coriander seeds add so much flavour to vada.
8. We also like chili pakoda. So I cut jalapeno chili in circles and added these chilies to batter. Then added the batter to each cavity in appam pan. Cooked from all sides and I had chili pakoda without frying.

These appe vadas are bursting with flavours of coriander and cumin seeds, fenugreek  and coriander coriander. They are so crispy and crunchy which is hard to get that texture when not deep fried. It is everything you need in a bite! It is absolutely worth going through the hassle.

Enjoy!
https://bhavnasfoodjourney.com

Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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