Making Uzhunnu Vada:

1)  Urad Dal – 2 cups
2)  Red Pearl Onion – 10 , finely chopped
3)  Green chillies – 5, finely chopped
4)  Ginger , finely chopped – 2 tsp
5)  Curry leaves , finely chopped – 2 tsp
6)  Whole Black Pepper corns – 10 , crushed
7)  Baking Soda – 1/4 tsp
8)  Salt – to taste
9)  Oil

Soak Urad dal in water for 4 hours.
Grind soaked urad dal in a heavy duty mixer without adding any water till you get a smooth dough.
Add chopped pearl onion, chopped ginger, chopped curry leaves and crushed pepper corns to the dough and mix well adding salt.
Add baking soda and mix well.
Wet your hands in water , take a small ball size dough mix and flatten it on your palm.
Make a small hole in the middle of dough.
Heat oil in a deep bottom pan or a deep fryer and fry uzhunnu vadas till outside turns dark golden and crispy.
Serve hot with coconut chutney

Making Thayir Vada:

1)  Uzhunnu Vada – 6
2)  Thick Yogurt (Curd) – 1 cup
3)  Dry Red Chilly – 5
4)  Jeera – 1/4 tsp, powdered
5)  Asafoetida (kayam) – 1/2 tsp
6)  Curry leaves – 2 sprigs
7)  Oil – 2 tsp
8)  Salt

Heat some oil in a pan and add dry red chilly , curry leaves, Jeera powder and Asafoetida powder.
Turn off heat once leaves starts to splutter.
Once oil cools down, add yogurt , salt and mix well.
Add Uzhunnu vadas to curd mix and soak vadas in curd.
Yummy thayir vada is ready.

1)  Potato – 1 big
2)  Carrot – 1/2 cup, shredded
3)  Beetroot – 1/2 cup, shredded
4)  Green Beans – 1/4 cup, finely chopped
5)  Yellow onion – 1 , thinly sliced
6)  Green peas (frozen) – 1/4 cup
7)  Garam Masala powder – 2 tsp
8)  Ginger , Green Chilly Paste – 2 tbsp
9)  Curry leaves – 2 sprigs, crushed
10)  Lemon Juice – 2 tsp
11)  Bread Crumbs
12)  Three Egg whites – Beaten well using a hand mixer
13)  Salt
14)  Oil

Boil potato , remove skin and let it cool.
Heat some oil in a pan and fry ginger, green chilly paste.
Add thinly sliced onion and fry till onions turn light golden.
Now add all vegetables except potato and cook covered.
Once vegetables are cooked well, add garam msala powder , crushed curry leaves and mix well.
Mash boiled potato and add this to the vegetables and fry again.
Turn off heat , add lemon juice to vegetables , mix well and let this cool.
Make small balls of the vegetables mix and flatten them to an oval shape on your palm.
Dip each one of them in egg white and then in bread crumbs till they are coated evenly with brad crumbs.
Heat some oil in a deep bottom pan or deep fryer and fry vegetable cutlets.
Serve hot with onion ringlets.