As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslim. "Foodeva Marsay" is my 'Lifestyle Blog', with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling ?Marriam Essa-Sayed?
What is this? some may wonder, So allow me to briefly explain for the benefit of many of my readers who may be unfamiliar with this. Vadde is a simple, South Indian “chilli bite” savoury. One that found its way to many parts of the world, like it did back in 1860, when the 1st of the Indian Immigrants, graced our shores in South Africa.
There may be many different versions of this delicious vegetarian savoury, some made with different types of Lentils, but the basic idea still remaining the same. It is made with a mix of ground, soaked lentils to which various spices and herbs can be added. These are then shaped into little “patties” and fried to a crisp deliciousness .
An awesome little savoury that may be served just as it is, as a savoury nibble OR even incorporate it into your meals as a starter maybe. Vadde is a delicacy that many of us have grown up with, it’s one of those recipes that never get old??
So with a bit of a cold spell in Bahrain this time of the year, making these just seemed the perfect idea to warm the hearts with memories of childhood. With a lovely warm cuppa tea, these were also served with a regular chilli sauce, but any other chutney may be used. Today I share with you my adaptations to this ” Yumminess in a Bite”.
Happy Vadde Making
Author: Foodeva Marsay
1 Cup of Yellow Split Peas
2 Whole Dry Chillies
1 Medium sized Onion (finely chopped)
1/2 teaspoon Whole Cumin seeds
1/2 teaspoon Fennel Seeds (Soomph)
Dash of Tumeric Powder
1/2 Teaspoon Chillie Powder
1 Teaspoon Salt (or to taste)
2 Tablespoons Chopped fresh Coriander
1 Heaped Tablespoon Flour
1 teaspoon Baking Powder
1 Green Chillie finely chopped (optional)
1 Cup of Vegetable oil (For Frying)
♨ Soak the Yellow Spilt Pea Lentils and Dry Chillies in Boiling water for about 1-2 hours.
♨ After the soaking period, drain off any excess water from the Lentils/dry chillies and Grind to a medium roughness, Using either a mincer attachment or the regular food processor with chopping attachments. Add a little water, 1 tablespoon at a time, if need be to help facilitate with easier grinding.
♨ Add in the rest of the ingredients and gently fold them in together.
♨Heat the oil for frying on moderate heat
♨ Take about 1 Tablespoon of this Vadde Paste, Form into a pattie using your hands.(for easier handling, smear a little oil onto your fingertips)
♨ Gently lower the patties into the oil and fry until golden brown.
♨ Remove with a slotted spoon and place onto Kitchen Paper towels to remove excess oil.
♨ Best served Immediately with your favourite sauce/chutney.
NOTES BY FOODEVA MARSAY
✏ Try soaking and grinding a larger batch of Lentils and Dry Chillies, this is perfect to freeze after the grinding stage. Freeze in 1 Cup portions, when needed, thaw back to room temperature, if it appears to watery, simply drain off the excess liquid and then add the rest of the ingredients.
✏ Try adding a little Curry leaf at the soaking/grinding stage for more added flavour.
✏ Add Chillies according to your preference.
✏ These little patties can be shaped as you desire, the most common being made with little hole in the centre before lowering into the oil.