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Photo of Vadizza by Nayana Palav at BetterButter


Nayana Palav
10 minutes
Prep Time
30 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Fusion
  • Boiling
  • Frying
  • Snacks
  • High Fibre

Ingredients Serving: 4

  1. 2 cup - Mixed flour of whole moong, red lentil and chickpea flour.
  2. 1 cup - Chopped spinach
  3. 1 cup - Chopped coriander leaves
  4. 2 tsp - Red chili powder
  5. 1 tsp - coriander powder
  6. 1 tsp - cumin powder
  7. 1/2 tsp - turmeric
  8. 1/4 tsp- asafoetida (hing)
  9. 1 tsp - ginger paste
  10. 1 tsp - garlic paste
  11. 1 - Small red capsicum
  12. 1 - Small yellow capsicum
  13. 1 Small green capsicum
  14. 1/2 - onion
  15. 2 - Cheese cubes
  16. 4 tbsp - oil for shallow frying
  17. 2 tsp - oil for moyan
  18. 1/2 tsp - salt or as per taste


  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.

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