Vadizza | How to make Vadizza

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By Nayana Palav
Created on 7th May 2017
  • Vadizza, How to make Vadizza
  • Vadizza | How to make Vadizza (1 likes)

  • 0 reviews
    Rate It!
  • By Nayana Palav
    Created on 7th May 2017

About Vadizza

Vadizza is a fusion of Maharashtrian cuisine and Italian cuisine. A healthy version of Kothimbir vadi. Made with a mixture of whole moong, red lentil and chickpea flour it has added goodness of veggies. Inspired by Chef Ranveer Brar.

Vadizza is a popular aromatic and delicious dish. You can try making this amazing Vadizza in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Vadizza by Nayana Palav has detailed steps with pictures so you can easily learn how to cook Vadizza at home without any difficulty. Vadizza is enjoyed by everyone and can be served on special occasions. The flavours of the Vadizza would satiate your taste buds. You must try making Vadizza this weekend. Share your Vadizza cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nayana Palav for inputs. In case you have any queries for Vadizza you can comment on the recipe page to connect with the Nayana Palav. You can also rate the Vadizza and give feedback.

  • Prep Time10mins
  • Cook Time30mins
  • Serves4People
Vadizza

Ingredients to make Vadizza

  • 2 cup - Mixed flour of whole moong, red lentil and chickpea flour.
  • 1 cup - Chopped spinach
  • 1 cup - Chopped coriander leaves
  • 2 tsp - Red chili powder
  • 1 tsp - Coriander powder
  • 1 tsp - Cumin powder
  • 1/2 tsp - Turmeric
  • 1/4 tsp- Asafoetida (hing)
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 - Small red capsicum
  • 1 - Small yellow capsicum
  • 1 Small green capsicum
  • 1/2 - Onion
  • 2 - Cheese cubes
  • 4 tbsp - Oil for shallow frying
  • 2 tsp - Oil for moyan
  • 1/2 tsp - Salt or as per taste

How to make Vadizza

  1. Dry roast moong, red lentil and chickpea and grind to coarse consistency.
  2. Wash and chop coriander, spinach and capsicum and add to the mix flour. Also add asafoetida, turmeric, red chili powder, dry coriander powder, cumin powder and Ginger garlic paste, 2 teaspoon hot oil, and salt. Mix well and kneed it into a dough.
  3. Roll the dough in the shape of small logs and steam in a steamer for 12 minutes. Cool and cut them in roundels or squares with a knife. Keep the slices thin so that they get fried evenly.
  4. Heat oil in a nonstick pan. Shallow fry the vadis on medium low heat till golden on both sides. Garnish with sliced capsicum, onion and grated cheese. Serve with Tomato ketchup or green chutney.
My Tip: You can add any vegetables to this dish. .

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