Sangah Vadai - Tamil Style Cornmeal Fritters

Ingredients

In the original Zimbabwean Sangah, the dish is made with cornmeal and water, while in the Tamil adaptation, additional spices and flavors are incorporated to enhance the taste. The Tamil Sangah Vadai is deep-fried to achieve a crispy texture, unlike the original dish which is typically boiled. The Tamil version also includes traditional Tamil spices like cumin, coriander, and curry leaves, which give it a distinct flavor profile. We alse have the original recipe for Sangah, so you can check it out.

• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/4 cup (15g) fresh coriander leaves, chopped 1/4 cup (15g) fresh coriander leaves, chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 sprig curry leaves, finely chopped 1 sprig curry leaves, finely chopped
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the cornmeal, all-purpose flour, chopped onion, green chilies, coriander leaves, cumin seeds, ginger-garlic paste, curry leaves, and salt.
2. 2.
   Gradually add water to the mixture and knead it into a thick batter. Let it rest for 10 minutes.
3. 3.
   Heat oil in a deep pan or kadai over medium heat.
4. 4.
   Take a small portion of the batter and shape it into a small round patty.
5. 5.
   Gently slide the patties into the hot oil and fry them until they turn golden brown and crispy.
6. 6.
   Remove the vadai from the oil and drain excess oil on a paper towel.
7. 7.
   Serve hot with chutneys or sauces of your choice.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the vadai.
• Cumin seeds — Toasting the cumin seeds before adding them to the batter will enhance their flavor.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute.

Tips & Tricks

• For extra crunchiness, you can add a handful of finely chopped vegetables like carrots or bell peppers to the batter.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• Serve the vadai immediately after frying to enjoy the crispy texture.

Serving advice

Serve Sangah Vadai hot as a snack or appetizer. It pairs well with coconut chutney, mint chutney, or tomato sauce.

Presentation advice

Arrange the Sangah Vadai on a platter and garnish with fresh coriander leaves. Serve with a side of chutney and lemon wedges for an appealing presentation.