Recipe for Vazhakkai Nuggets – Raw Banana / Plantain Nuggets made with boiled and grated plantains, veggies and spices. They are air fried and makes for a very healthy snack. They are fantastic as starters for a party. Recipe with step by step pictures and video.
Here are some of the products that I recommend for making these Nuggets Kitchen King Masala (I like this brand and use it in my cooking) The two models of air fryer that I recommend: Philips Air Fryer Havells Air Fryer
Here is the video of how to make Air Fried Vazhakkai Nuggets – Raw Banana / Plantain Nuggets
Here is how to make Air Fried Vazhakkai Nuggets – Raw Banana / Plantain Nuggets Halve the potatoes and raw bananas. Add it to a Pressure cooker. Pressure cook for 5 minutes / 4 whistles. Let the pressure settle. Open the cooker and set aside.
Peel the skin of the vazhakkai and potatoes. Grate them. Set aside.
Heat oil in a pan and add in the fennel seeds, curry leaves and finely chopped garlic. Sauté for a minute.
Add in the onions and sauté till the onions are soft. Add in the finely chopped green chillies and red chilli flakes.
Add in the turmeric powder and sauté for a minute.
Add in the tomatoes. Add in the salt and the sugar. Sauté till the tomatoes are soft and mushy.
Add in the Kitchen King Masala (I like this brand and use it in my cooking). Add in the black pepper powder and cook for a few seconds.
Remove the pan from heat and add the mixture to the grated veggies. Add in the coconut, ginger, mint leaves and lime juice. Mix well to combine.
Wet your hands in water and form nuggets . Wet hands will not stick to the dough. At any point if the dough is becoming sticky, wash your hands and start again. You will be able to shape the nuggets well and it will hold on to its shape.
The nuggets are shaped and ready. At this stage, you can freeze these nuggets for future use. Just thaw them and use as required.
Air fry the nuggets at 200 Celsius / 400 Fahrenheit for 15 minutes. Serve them hot!!! Note: You can coat / sprinkle the nuggets with little oil before frying but I just fry them without the oil coat and it comes out just fine.
Boiling veggies for Nuggets
2 raw banana / plantain 3 medium sized potatoes 1 cup water
Other Ingredients
1 tablespoon Indian sesame oil 1 teaspoon fennel seeds 1 sprig curry leaves, finely chopped 4 cloves garlic, finely chopped 1 cup onions, finely chopped 2 green chillies, finely chopped 1 teaspoon red chilli flakes 1/2 teaspoon turmeric powder 2 tomatoes, finely chopped 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon kitchen king masala 1/4 teaspoon black pepper powder 1/4 cup fresh shredded coconut 1/4 cup mint leaves, chopped 1 teaspoon ginger, minced 1 tablespoon lime juice
Halve the potatoes and raw bananas. Add it to a Pressure cooker. Pressure cook for 5 minutes / 4 whistles. Let the pressure settle. Open the cooker and set aside. Peel the skin of the vazhakkai and potatoes. Grate them. Set aside.
Heat oil in a pan and add in the fennel seeds, curry leaves and finely chopped garlic. Sauté for a minute. Add in the onions and sauté till the onions are soft. Add in the finely chopped green chillies and red chilli flakes. Add in the turmeric powder and sauté for a minute. Add in the tomatoes. Add in the salt and the sugar. Sauté till the tomatoes are soft and mushy. Add in the Kitchen King Masala (I like this brand and use it in my cooking). Add in the black pepper powder and cook for a few seconds.
Remove the pan from heat and add the mixture to the grated veggies. Add in the coconut, ginger, mint leaves and lime juice. Mix well to combine.
Wet your hands in water and form nuggets. Wet hands will not stick to the dough. At any point if the dough is becoming sticky, wash your hands and start again. You will be able to shape the nuggets well and it will hold on to its shape.
Air fry the nuggets at 200 Celsius / 400 Fahrenheit for 15 minutes. Serve them hot!!!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Boiling veggies for Nuggets
2 raw banana / plantain 3 medium sized potatoes 1 cup water
Other Ingredients
1 tablespoon Indian sesame oil 1 teaspoon fennel seeds 1 sprig curry leaves, finely chopped 4 cloves garlic, finely chopped 1 cup onions, finely chopped 2 green chillies, finely chopped 1 teaspoon red chilli flakes 1/2 teaspoon turmeric powder 2 tomatoes, finely chopped 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon kitchen king masala 1/4 teaspoon black pepper powder 1/4 cup fresh shredded coconut 1/4 cup mint leaves, chopped 1 teaspoon ginger, minced 1 tablespoon lime juice
Halve the potatoes and raw bananas. Add it to a Pressure cooker. Pressure cook for 5 minutes / 4 whistles. Let the pressure settle. Open the cooker and set aside. Peel the skin of the vazhakkai and potatoes. Grate them. Set aside.
Heat oil in a pan and add in the fennel seeds, curry leaves and finely chopped garlic. Sauté for a minute. Add in the onions and sauté till the onions are soft. Add in the finely chopped green chillies and red chilli flakes. Add in the turmeric powder and sauté for a minute. Add in the tomatoes. Add in the salt and the sugar. Sauté till the tomatoes are soft and mushy. Add in the Kitchen King Masala (I like this brand and use it in my cooking). Add in the black pepper powder and cook for a few seconds.
Remove the pan from heat and add the mixture to the grated veggies. Add in the coconut, ginger, mint leaves and lime juice. Mix well to combine.
Wet your hands in water and form nuggets. Wet hands will not stick to the dough. At any point if the dough is becoming sticky, wash your hands and start again. You will be able to shape the nuggets well and it will hold on to its shape.
Air fry the nuggets at 200 Celsius / 400 Fahrenheit for 15 minutes. Serve them hot!!!
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/vazhakkai-nuggets/
Recipe for savory lentil pancakes made with moong dal and veggies. Perfect healthy breakfast that is vegan and gluten free.
This is a perfect little breakfast that comes together in no time with a little bit of planning to soak the lentils overnite. The idea for this pancake is loosely based on the Korean style bindaetteok that’s made with a mung batter filled with veggies, mung sprouts and meat. My version is a South Indian inspired veggie Adai if you may call that. Its vegan and gluten free and is very filling.
Here is how to make it. Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind.
The dal should be ground to a smooth paste.
Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well.
Add it to the batter along with cumin seeds and salt. Mix well.
Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil.
Cover the griddle with a pan and let it cook for a minute.
Turn the pancakes and cook for a minute more.
Serve hot!
To soak and grind
3/4 cup split yellow moong dal 1/4 cup water to grind
Other Ingredients
1 teaspoon minced ginger 1/4 cup onions, finely chopped 1 tomato, deseeded and finely chopped 2 sprigs spring onions, finely chopped 1/4 cup spinach, finely chopped 1 green chilli finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon salt
Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind. The dal should be ground to a smooth paste.
Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well. Add it to the batter along with salt and cumin seeds. Mix well.
Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil. Cover the griddle with a pan and let it cook for a minute. Turn the pancakes and cook for a minute more.
Serve hot!
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
