Friday, January 22, 2021

Not Fried Kolhapuri Kat Vada

This is a very interesting recipe with our usual bataka vada dunk in spicy gravy which is called Kat and served it with sev and onions. Usually Bataka vada is deep fried but I never made it that way, I always use my paniyaram pan to make those so there its one benefit its healthy and no extra calorie.  And for the kat or gravy its very simple , mainly ingredients are used in misal but here we have to make thin gravy and dunk our vadas and have it for a side dish or lunch or dinner. 

To write down its lengthy but don't get discourage by that , Its three process, first make stuffing for bataka vada, fry / not fried it , make Kat paste and make kat and just assemble. 

you don't have to follow my recipe for bataka vada, if you have yours. I am still going to post it, Just follow kat recipe and you are all set. 

For Bataka Vada mixture

2 tsp oil
1 tsp cumin seeds
1 finely chopped chili
few curry leaves
1 tsp Turmeric powder
3 boiled potatoes
Salt as per taste
lemon juice as per taste
finely chopped coriander leaves

For Besan for vada

1 1/2 cup besan / Chickpea flour
2 tbsp. rice flour
1/4 tsp turmeric powder
1/2 tsp carom seeds
salt as per taste
water as needed 
1/4 tsp baking soda
few drops of oil for pan or if you are frying then enough oil for that

For Kat masala paste

2 tsp oil
2 pods cardamom
1/2 inch cinnamon
2 cloves
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds /  khuskhus
1 sliced onion
2 cloves of garlic chopped
1 tomato chopped
2 tbsp. dry coconut powder

For to make Kat (Rasa)

2 tbsp. oil
pinch of hing
1/4 tsp turmeric powder
1 tsp Kashmiri red chili powder
1/4 tsp garam masala powder
3 cup water
salt as per taste

to serve - chopped onions, sev and chopped coriander leaves. 

Method for Bataka vada : 

In a pan, add oil , when its hot, add cumin, chili, garlic , curry leaves and hing.

Add turmeric powder also and add mashed potatoes in it. 

Add salt and mix everything and taste it.

Add lemon juice and coriander and mix again and let it cool down till you make better from besan. 

Take besan and rice flour, add powder masala, salt , ajwain and make mix it. 

Add water as required and make sure batter is lump free. 

add baking soda and mix it again. 

now if you are frying, heat up the oil , if you are not and using paniyaram pan, heat up the pan, add few drops of oil in all cavities.

Make a small ball sized potato mixture and dip in besan batter and put it in pan. 

Cook it from all the sides and finish all same way and keep it aside on cooling rack. 

Method for Kat : 

In a pan, add oil and add all whole spices including poppy seeds

After minute , add onion and garlic, cook till onions turn golden brown.

Add tomatoes and cook till its mushy.

Add coconut and sauté slightly. 

Cool completely and then blend it in a smooth paste, add water as required. 

In a same deep pan, add oil, hing , turmeric powder, chili powder and garam masala. 

Sauté for a minute. 

Add blended masala paste and sauté till the oil separates. 

Add 3 cups of water , salt and mix it. 

Cover and let it boil for 10 minutes or till oil separates.

Kat is ready. 

To serve : 

Put two vadas in a deep bowl. 

pour generous amount of kat on top of it so it goes inside of the vadas too. 

Top it with chopped onion, sev and coriander leaves. 


  1. This is one interesting dish Linsy. Have not tasted Kolhapuri Kat Vada. Looks very tempting and its a must try recipe.

  2. Love your presentation of the dish. I have not had these before but am certainly tempted to try making the dish. Sounds like a great dish for the winter.

  3. Yummy kolhapuri kat vada has my mouthwatering. Absolutely love how easily you made it without frying. Will make it when my daughter is down.


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