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SENAGA PAPPU VADA RECIPE

Introduction

Pan-fried prawns with pickled vegetables is a light, vibrant dish that pairs juicy, golden-seared prawns with crisp, tangy vegetables. The rich, slightly sweet flavor of the prawns is balanced by the refreshing acidity of quick pickles, creating a simple yet elegant combination that highlights freshness and contrast in every bite.

INGREDIENTS

  • Channa dal -200gm
  • Onions – 75 gms
  • Ginger -25 gms
  • Green chillies -30 gms
  • Coriander -1 bunch
  • Mint -1 bunch
  • Turmeric powder – 8 gms
  • Salt – To taste
  • Oil -For frying

METHOD

  1. Wash and soak the channa dal overnight.
  2. Chop onions and green chilies and keep aside.
  3. Chop coriander & mint leaves and keep aside.
  4. Grind the soaked channa dal coarsely.
  5. Add the chopped ginger, half of the chopped green chillies, half of the coriander & mint to the channa dal and grind.
  6. Shift the ground channa vada mix into a bowl, and then mix the other half of the coriander and mint leaves.
  7. Add the chopped onions and other half of the chopped green chilies and mix well.
  8. Add salt and shape into round patties.
  9. Heat oil in a kadai till it is medium hot.
  10. Deep fry the patties till half cooked.
  11. Take it off the fire and drain it. Refry them until golden brown colour.
  12. Keep them in a colander and drain the excess oil out.
  13. Serve it hot with coconut chutney.
  14. Chef Tips
  15. Dry the prawns well before cooking—moisture prevents a good sear and can make them rubbery.
  16. Use high heat + quick cooking (1–2 minutes per side). Overcooking is the fastest way to ruin prawns.
  17. Season lightly with salt just before cooking; add garlic, chili, or a touch of butter at the end for aroma.
  18. For the pickled vegetables, balance acid (vinegar), sweetness, and salt —they should taste bright, not harsh.
  19. Let the pickles sit at least 15–20 minutes so flavors develop but still stay crisp.
  20. Finish prawns with a squeeze of fresh lemon or a splash of the pickling liquid to tie flavors together.
  21. Serving Observation Serve the golden, lightly crisp prawns hot alongside chilled, tangy pickled vegetables for contrast. The dish should feel vibrant—warm, savory prawns balanced by crunchy, refreshing acidity, with clean plating and a pop of color.

chef of the day

The student, Mr.E.Abhiram of BCTCA 2 ND SEM is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.

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