We always use to make aloo vada
or bonda with besan batter. But here is my recipe which is influenced by
Maharashtra’s renowned Chef- Chef Vishnu Manohar ji. Here at my place, there
was his restaurant few years back where they used to serve Do-Batata Vada. I
was very curious about the dish and very excited to know what actually the dish
is. Finally, one day we orederd it and there is the end of my eagerness. It is
nothing but our humble batata vada but instead of using besan/ gram flour
batter for coating, he used dosa batter to cover the potato mixture. All
excitement stopped there and from that day it is my favourite dish as I am a
die hard fan of South Indian dosa, idli , vada sambar and can servive on this. Here there is no hard rules in preparing
these vada or bonda, the addition of quantities of ingredients is purely left
to suit your taste buds. Even you can try out this recipe when there is
leftover dosa batter and you are fade up off making regular idli, dosa. Try
this recipe and I bet you will love it, once you start eating them it is
difficult to stop. Prepare this as an evening snack with tea or in festival
lunch. Just take a precaution that if using leftover dosa batter then use it at
room temperature. Try this variation which tastes nice crispy on the outer side
and spicy inside.
INGREDIENTS:
1 Cup Dosa Batter
2 Cups Spicy Batata Vada Sabzji
[see notes]
2 teaspoon Oil
Appe pan
METHOD:
STEP 1 – Grease each hole of appe
pan with little oil and heat it.
STEP 2 – Make small lemon size
balls with batata bhaji.
STEP 3 - Deep batata vada in dosa
batter
and then put it gently in each portion/ hole of appe pan.[see notes]
STEP 4 – Cover it and cook it for
few minutes or till done from one side.
STEP 5 – Flip it with skewer or
spoon and cook from another side.
Cook till golden brown and crispy on outer
side.
STEP 6 – When done remove from
appe pan and serve hot.
Serve hot do batata vada with
mint chutney or tomato ketchup or coconut chutney and enjoy.
NOTES: * Recipe is already shared
separately as “SUKKI BATATA BHAJI” in my blog.
* Dosa batter should be thick and not so runny.
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