Green chili fritters(Mirsangi vadi/odi)

This is one more kind of vadi/odi with mirsang(chilies), which is bit less popular than the classic kuvaLe(ash gourd) vadis. This is a must at my home and aayi makes these almost every year. These are generally not used for gravies like ash gourd vadis, but these are served along with papads with meals. A huge amount of green chilies are added to it to make them quite hot. Few people make some vadis which have both ash gourd and green chilies, but at my home we prefer these as separate ones. The batter is quite easy, but when deep fried and served with simple rice and curd, these make a very tasty and filing meal.

1 cup urad dal
1 cup green chilies
1/2 tea spn asafoetida powder
2 tea spn sesame seeds(til)

Soak urad dal in water for overnight.
Grind it to a very smooth paste adding little water. If the paste is not smooth enough, the vadis become hard and difficult to eat.
Grind the green chilies(without water) for a very coarse paste.
Mix the dal paste, chili paste, salt, sesame seeds and mix.


Mix 1 tea spn oil in 1 cup water.
Spread a plastic sheet under hot sun. Sprinkle some oiled water on the sheet. Spread vadis on it. Leave enough space between two vadis, since they spread after sometime.

Dry them till they come out of sheet easily and they are crisp.

Cool them to room temperature and store in air tight container. When required, take them out, deep fry and serve as side dish (like papads).

19 thoughts on “Green chili fritters(Mirsangi vadi/odi)”

  1. equal amt of urad dhal & chillies????!!!… tht must be very hot!!!… will try it soon & let u know how we liked it…:)

  2. Hi Shilpa,
    Love the chilli papads.You have lots of sunshine,papads are very well dried.I see you made lot of dishes with your Aayi. Guess you had a nice time when they were here.

  3. Hi Shilpa, I am back home!:)
    Read that your parents left.You must be feeling so lonely now, house empty.Well..back to our regular life here.
    Sandige looks yum. I didn’t make any this year although we are having a heat wave.May be next year!:)

  4. Never seen these before.
    On a separate note:
    Your fruit cake looks beautiful. All the good things come to an end right? It’s always fun to have parents around.

  5. Shilpa, I love these mirsange vadi with simple dalituoy and white rice. You could fry a big batch and then keep the fried vadis in an airtight container and eat at every meal. This tip only helps if there are any leftovers!

  6. Wow,

    I love these. Too bad we ll never get this much sun in Sweden. Do you think drying in oven would work? Let us say 50 degrees Celsius overnight?
    I cannot wait to try these.

    Shilpa: Zlamushka, I haven’t tried drying them in oven. But if you have done such drying for any kind of sun dried items, it should be fine with these too.

  7. Hi Shilpa! Too long since I have visited you here — lots to catch up on! These crispy vadis look so good — and a whole cup of chiles!!! What a hot recipe!! Thanks for sharing, Shilpa 🙂

  8. I usually do sun-dried tomatoes or apples in the oven, overnight at 50 degrees. I ll try these and let you know, then 🙂

    Shilpa: Don’t forget to tell me about your oven dried vadis Zlamushka. All the best :).

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