Tuesday, 16 January 2018


Indian gooseberries known as amla in Hindi and nellikkai in tamil are exceptionally rich in vitamin C. It is a rich source of antioxidants which slows down  the ageing process and helps in improving the immunity. It has iron and other nutrients which increase the growth of hair. It helps in preventing hair fall. Now, it is gooseberry season so we should use this amlas/ nellikkai as much as possible .

Usually we prepare pachadi or pickle with this nellikkai/ amla, and not many of  us like nellikkai / amla. So I thought of using this healthy beauty in various favourite dishes. One of them is vadai prepared with nellikkai/amla with the combination of tender coconut water / ilaneer.

Needless to say about the health benefits of coconut water or tender coconut water, it has refreshing property with lot of nutrients and mineral contents.
Th combo of  coconut water and nellikkai / amla gives amazing taste to vadai.
Let’s go for the recipe. Do try this and put in your feed back.


Kadalai paruppu                               - 1 cup
Ilaneer/ tender coconut water or coconut water  - 1 to 1 ½ cups
Salt                                                    - to taste
Chopped coriander  leaves             -  handfull
Chopped Amlas/gooseberries/ nellikkai                - 10 nos (medium sized)
Green chillies                                                     - 5 nos
Asafetida powder                                             - ¼ tsp
Cumin seeds                                                      - ½ tsp
 Oil                                                      - for deep  frying


Soak the gram dhal in ilaneer / tender coconut water for one to two hours.
The gram dhal absorb all the tender coconut water with this one hour.
If there is excess ilaneer drain it and add while grinding if needed.
Grind soaked gram dhal  with other ingredients except salt.
The vadai batter should not be coarse and smooth, it should medium..
Transfer the batter to a bowl and add required salt and mix it well.
Heat oil in a pan and shape the batter  into round flat-sized vadais. 
Fry the ilaneer / tender coconut water nellikkai / amla  Vadai till it turns golden brown on bothsides.
Remove from fire and drain excess oil in a colander.
Serve hot with any accompaniments as you wish.

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