Bread Vadai Recipe, How To Make Instant Bread Vadai

Recipe for instant vadai made with bread. A quick and easy recipe that can be put together in minutes. With step by step pictures.

Here is an easy and quick evening snack that you can put together in no time. This vadai tastes so crunchy and one wont believe that it was made with bread. Here is how to do it.

Make Bread Crumbs Run the slices of bread in a mixie / food processor to coarse crumbs. Set aside.

Vadai Mixture Take a big bowl and add in the bread crumbs to the bowl. Add in the finely chopped onions, curry leaves, coriander leaves, ginger and green chillies. Add in the salt, asafoetida, pepper, fennel seeds and plain curd (yogurt). Mix well. Don’t add in a lot of curd. The mixture needs to be barely wet. Note: Do not add a lot of salt. Remember that the bread is already salted.

Shape Vadai Take a couple of tablespoon of the mixture on your palm. Make small vadai balls from the mixture and slightly press on top to flatten the vadai. Set aside on a plate. Repeat until all the mixture has been shaped.

Deep Fry Heat oil in a kadai / pan until hot. Drop the vadai gently and fry on both sides till golden.

To Serve Serve hot with coconut chutney . Ketchup also works well.

For the Vadai Mixture

• 4 slices white sandwich bread
• 1 onion, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 sprigs coriander leaves, , finely chopped
• 1/2 inch piece ginger, finely chopped
• 3 green chillies, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon asafoetida (hing) (optional)
• 1/4 teaspoon cracked pepper
• 1/4 teaspoon fennel seeds
• 3 tablespoon plain yogurt

To Deep Fry

• 500 ml vegetable / canola or sunflower oil

1. Run the slices of bread in a mixie / food processor to coarse crumbs. Set aside.
2. Take a big bowl and add in the bread crumbs to the bowl. Add in the finely chopped onions, curry leaves, coriander leaves, ginger and green chillies. Add in the salt, asafoetida, pepper, fennel seeds and plain curd (yogurt). Mix well.
3. Take a couple of tablespoon of the mixture on your palm. Make small vadai balls from the mixture and slightly press on top to flatten the vadai. Set aside on a plate. Repeat until all the mixture has been shaped.
4. Heat oil in a kadai / pan until hot. Drop the vadai gently and fry on both sides till golden.
5. Serve hot with coconut chutney. Ketchup also works well.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: South Indian

For the Vadai Mixture

• 4 slices white sandwich bread
• 1 onion, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 sprigs coriander leaves, , finely chopped
• 1/2 inch piece ginger, finely chopped
• 3 green chillies, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon asafoetida (hing) (optional)
• 1/4 teaspoon cracked pepper
• 1/4 teaspoon fennel seeds
• 3 tablespoon plain yogurt

To Deep Fry

• 500 ml vegetable / canola or sunflower oil

1. Run the slices of bread in a mixie / food processor to coarse crumbs. Set aside.
2. Take a big bowl and add in the bread crumbs to the bowl. Add in the finely chopped onions, curry leaves, coriander leaves, ginger and green chillies. Add in the salt, asafoetida, pepper, fennel seeds and plain curd (yogurt). Mix well.
3. Take a couple of tablespoon of the mixture on your palm. Make small vadai balls from the mixture and slightly press on top to flatten the vadai. Set aside on a plate. Repeat until all the mixture has been shaped.
4. Heat oil in a kadai / pan until hot. Drop the vadai gently and fry on both sides till golden.
5. Serve hot with coconut chutney. Ketchup also works well.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/instant-bread-vadai-recipe/

Recipe for Boiled Egg Pepper Fry – Dry Pepper Fry recipe with homemade masala. Chettinad Dry Egg Pepper fry made with boiled eggs roasted in homemade masala.

Here is another easy side dish that can be put together in minutes. It goes perfectly well for sunday lunch or as a side dish for parties. Here is how to do Boiled Egg Pepper Fry. Here is the recipe for making perfect boiled eggs.

Masala Paste We will make a masala paste for the Boiled Egg Pepper Fry.

Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.

Roast the Eggs Heat oil in a pan and add in the masala paste and the salt.

Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala.

Turn the eggs once in a while so the eggs are evenly roasted all over. I use a couple of forks to turn the eggs as they are fragile and may break easily. I avoid using a spatula to turn the eggs.

The eggs are ready when the masala is dry and the eggs are coated brown and roasted. It would take about 12-15 minutes for the eggs to be completely roasted and the masalas to be dry.

Boiled Egg Pepper Fry – Dry Pepper Fry recipe is ready.

Serve hot!

• 5 hard boiled eggs
• 4 teaspoon peanut oil
• 2 sprigs curry leaves
• 1/3 teaspoon salt

For the masala

• 5 cloves garlic
• 1/2 inch piece ginger
• 1 medium size onion
• 2 teaspoon black pepper
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds

1. Grind all the ingredients for the masala paste with a couple of tablespoon of water. Grind to a smooth paste. Set aside.
2. Heat oil in a pan and add in the masala paste and the salt.
3. Cut the boiled eggs into two and add it to the pan. Add in curry leaves. Keep the flame on low and slowly roast the eggs along with the masala. Turn the eggs once in a while so the eggs are evenly roasted all over. The eggs are ready when the masala is dry and the eggs are brown and roasted. (About 15 minutes).
4. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Tamilnadu