Vadizza | How to make Vadizza

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ByNayana 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 delicious dish which is liked by the people of every age group. Vadizza by Nayana Palav is a step by step process by which you can learn how to make Vadizza at your home. It is an easy recipe which is best to understand for the beginners. Vadizza is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Vadizza takes 10 minute for the preparation and 30 minute for cooking. The aroma of this Vadizza make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Vadizza will be the best option for you. The flavor of Vadizza is unforgettable and you will enjoy each and every bite of this. Try this Vadizza at your weekends and impress your family and friends.

  • 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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