Last few days have been pretty bad for us. We are put on a strict diet. I really get very lost when I want to cook something and I cannot, I am trying to tone that down and so far I am at least 75% successful. So for next few days, you will find some unusual combinations here from me, I know some of you are thanking my aayi to keep sanity to this blog ;). Oh, by the way, broadband connection at my native place has some problem, so she is not able to post anything. I hope they get the connection up and running soon.
About a month ago, Anita announced about a batata vada party. I wanted to participate because batata vada – spicy potato mixture coated with gram flour batter and deep fried, is one of my favorite snack from my childhood. But due to the strict diet, I did not know if it was possible. Then Jai of Jugalbandi came up with a brilliant idea of making them in appe/appam/aebleskiver pan. Thank you Jai, I was almost going crazy looking at all those vadas posted by every blogger.
Now you may ask me why soya? Well, I noticed that many bloggers have come up with their own versions of batata vadas for the event. I also wanted to send something to JFI -soya hosted by Sia. Thanks to dear Gowri, I have bought a pack of soya granules (I could not find crumbles suggested by her, but found granules in Indian store). So I thought of using them.
Now the verdict – they were absolutely delicious. V was so happy to find one of his favorite snacks after a long time. Since he loves the taste of soya, he enjoyed them thoroughly. I did not feel guilty about making them as I have not deep fried them and soya is full of protein, so that was an added advantage.
Ingredients for stuffing:
1/2 cup soya granules
1 cup cooked, peeled and mashed potatoes
1/2 tea spn mustard seeds
A pinch turmeric
A pinch asafoetida
4 green chillies
1 tbl spn fresh/frozen coconut(optional)
3-4 curry leaves
Ingredients for cover:
1/2 cup besan (gram flour)
1 tbl spn rice flour
1/2 tea spn chilli powder
1/4 tea spn ajwain
Soak the soya granules in warm water for 10mins (or cook according to package instructions)
Heat oil and add mustard seeds. When they start popping, add curry leaves, green chillies, asafoetida, turmeric. Fry for a min and then add soya, salt and potatoes. Close the lid and let it cook for 2-3 mins. Mix well, add coconut and mix. Take off heat and let it cool to room temperature.
In a separate bowl, mix all the ingredients for the cover with water. Do not make it too watery or to thick.
Heat appe/appam pan. Make small balls of the stuffing and dip them in the cover batter. Fry keep them carefully in each slot. Fry them from all sides (or if you don’t have the pan, deep fry them in hot oil). Serve hot.
Serves : 2-3
Preparation time : 25mins