Vadi Papad Sabji

My all time favourite sabji. This sabji is very easy to prepare using ingredients from the pantry. Whenever I am out of fresh veggies, this is something I love to cook. It’s cooked in literally 10-15 minutes. I make chola (lobia) vadi during summer and store it for whole year. It is also available in Indian store. Then I use it to prepared baingan vadi sabji, papad vadi sabji, etc. It’s very traditional Indian food prepared in many regions  especially in Gujarati and Marwadi cuisine. Jain people uses it during their holly month when fresh veggies are not allowed.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

1 cup chola (lobia) vadi
6-7 urad papad
2 cup plain yogurt
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp dhania jeera (coriander-cumin) powder
1/2 tsp cumin seeds
Oil for cooking
Salt to taste
Fresh coriander for garnishing

Procedure:

1. In a bowl, add 2 cups of dahi and spices like red chili powder, turmeric powder, dhania jeera powder and very little salt as chola vadi and papad both has salt in it. Whisk it and keep on side.

2. In a pan, heat 1 tbsp oil. Once oil is hot, reduce the heat to low to medium and sauté (shallow fry) chola vadi. Cook until it’s slightly brown from all side (1-2 mins). Remove from the pan and keep on side.
Chola vadi

3. In the same pan, add 1 tbsp oil and cumin seeds. Keep the heat on medium. Once cumin seeds start to change colour, lower the heat and add yogurt mixture. As soon as you add yogurt to hot pan, whisk rigorously for 2-3 minutes otherwise yogurt will start to curdle.

4. After 2-3 minutes cooking yogurt, add water (1 to 1/2 cup), mix well and bring it to boil. You need to create more sauce as papad and vadi both sucks up lot of water.

5. Once sauce starts boiling, add small broken pieces of papad and sautéed vadi. Cook (2-3 mins) on low to medium heat stirring often. Sauce will start to thicken. Taste the sauce and add salt if needed.

Vadi papad

6. Garnish with fresh coriander. Serve it hot with jowar bajri (millet) roti, pickle, green chili, gur (jaggery) on side. This is the best comfort food during any season. During summer serve, with jowar roti. And during winter, serve with bajri roti.

If you want to make vegan version, then use 2 tomato instead of yogurt. You can also add kasuri methi (dry fenugreek leaves) or fresh methi to enhance the flavour. If you don’t like very tangy sauce then use mild yogurt and little sugar to balance out tanginess. I personally like it  tangy so I try to use slightly sour yogurt. Just try this easy recipe once and fall in love.

Let me know if you have any questions regarding the dish.

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Vadi Papad Sabji

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:
1 cup chola (lobia) vadi
6-7 urad papad
2 cup plain yogurt
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp dhania jeera (coriander-cumin) powder
1/2 tsp cumin seeds
Oil for cooking
Salt to taste
Fresh coriander for garnishing

Procedure:
1. In a bowl, add 2 cups of dahi and spices like red chili powder, turmeric powder, dhania jeera powder and very little salt as chola vadi and papad both has salt. Whisk it and keep on side.
2. In a pan, heat 1 tbsp oil. Once oil is hot, reduce the heat to low to medium and saute (shallow fry) chola vadi. Cook until it’s slightly brown from all side (1-2 mins). Remove from the pan and keep on side.
3. In the same pan, add 1 tbsp oil and cumin seeds. Keep the heat on medium. Once cumin seeds start to change colour, lower the heat and add yogurt mixture. As soon as you add yogurt to hot pan, whisk rigorously for 2-3 minutes otherwise yogurt will start to curdle.
4. After 2-3 minutes cooking yogurt, add water (1 to 1/2 cup), mix well and bring it to boil. You need to create more sauce as papad and vadi both sucks up lot of water.
5. Once sauce starts boiling, add small broken pieces of papad and sautéed vadi. Cook (2-3 mins) on low to medium heat stirring often. Sauce will start to thicken. Taste the sauce and add salt if needed.
6. Garnish with fresh coriander. Serve it hot with jowar bajri (millet) roti, pickle, green chili, gur (jaggery) on side. This is the best comfort food during any season. During summer serve, with jowar roti. And during winter, serve with bajri roti.

If you want to make vegan version, then use 2 tomato instead of yogurt. You can also add kasuri methi (dry fenugreek leaves) or fresh methi to enhance the flavour. If you don’t like very tangy sauce then use mild yogurt and little sugar to balance out tanginess. I personally like it  tangy so I try to use slightly sour yogurt. Just try this easy recipe once and fall in love.

Enjoy!
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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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