Pazha Vadai | Mixed Fruit Vada

Pazha Vadai, or Mixed Fruit Vada, is a unique twist on the traditional South Indian vada. This innovative recipe combines the natural sweetness of fruits like banana, chickoo, guava, grapes and apple with the savoury flavours of urad lentil batter.

The result is a delightful fusion of sweet and savory, making it an ideal snack for those who enjoy experimenting with flavors. Each bite offers a burst of fruity sweetness, balanced by the spiced lentil coating.This Pazha vadai is traditionally prepared during the Tamil month of Puratasi especially on saturdays and offered as a neivedanam to Lord Venkateswara to invoke his blessings.

Perfect for festive occasions, parties, or even casual tea-time snacks, Pazha Vadai is as visually appealing as it is delicious. The natural caramelization of the fruits during frying enhances the flavor, making it a hit among kids and adults alike. This dish also offers the perfect way to use up ripe fruits, turning them into an irresistible treat. Whether served with a drizzle of honey or a tangy chutney, Pazha Vadai is sure to leave a lasting impression.Check out the step by step instructions and tips to make this traditional Pazha vadai or mixed fruit vada recipe below.

Ingredients

Urud dal -1 cup

Salt to taste

Apple -1 no chopped along with the skin (seeds removed)

Banana -2 nos medium size chopped

Sapota (chickoo)-2 nos chopped( skin and seeds removed)

Guava -1 no medium chopped

Black grapes( seedless) -50 gms 

Oil for deep frying

Method

👉Wash and soak the urad dal for 1/2 hour.

👉Grind to thick vada batter consistency along with salt (add very little water for grinding). Set aside.

👉 Wash the fruits well, cut into random shapes, now grind the fruits together to a thick paste in mixie. Do not add water for grinding.

👉Mix the fruit paste with the vada batter combine everything well together.

👉Heat oil in a kadai for deep frying.

👉Make small vada shapes and gently slide them into hot oil and deep fry in medium flame until nice golden brown colour. Drain the excess oil from vada in a tissue paper.

👉Serve.

Preparation Time-40 minutes 

Yield-10-12 vadas 

Note-

✍️Be cautious while grinding the batter and fruit paste for vada do not add too much water, the batter should be thick consistency otherwise the vada will absorb too much oil and become very soggy.

✍️You can use any fruit of your choice but see that it has less water content and more pulp.