Amma Vadai

To achieve crispy and flavorful Amma Vadai, ensure that the bengal gram dal is soaked for at least 1 hour before grinding. Use a coarse paste for the batter and mix in finely chopped onions, green chilies, coriander, and curry leaves. Fry the vadai in hot oil until golden brown, which helps to lock in the flavors and achieve the desired texture.

Yes, Amma Vadai is naturally gluten-free as it is made from bengal gram dal. It is also vegan since it contains no animal products. This makes it a great snack option for those following gluten-free or vegan diets.

If you don't have bengal gram dal, you can use split yellow peas as a substitute. For a milder flavor, you can reduce the amount of green chilies or use bell peppers instead. If you want to avoid using oil for frying, consider baking the vadai in the oven at a high temperature for a healthier alternative.

To store leftover Amma Vadai, let them cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, simply place them in an oven or air fryer to regain their crispiness.

Amma Vadai pairs wonderfully with a variety of accompaniments. You can serve it with coconut chutney, tomato sauce, or even a spicy dipping sauce. For a complete meal, consider serving it alongside steamed rice and a vegetable curry.