Ingredients:-
Toor dal/Tour dal/Lentil -1/2 cup
Peas dal (split pattani dal) - 1 cups
Onion finely chopped - 1 big
Ginger chopped - 1” piece
Green chillies finely cut - 4
Curry leaves - 2 strands
Asafetida - 1 tea spoon
Salt to taste
Oil to deep fry
Method:-
Clean and soak both dals for 3 to 4 hours. Drain and grind the dal (Reserve three tea spoons of soaked dal for adding in the ground paste) with salt in a mixer to a coarse paste with little water. Don’t grind it for more than two whips. The texture of the dough is very important. The dough/paste should be thick. Add onion, chilli, ginger, curry leaves, three spoons of soaked dal and asafetida and mix well. Divide the paste into 20 equal balls and shape into round patties. Heat oil in a pan and deep fry the vadas to crispy golden brown color. At a time don’t put more than 5 to 6 vadas for frying. Serve hot with coconut chutney.
Clean and soak both dals for 3 to 4 hours. Drain and grind the dal (Reserve three tea spoons of soaked dal for adding in the ground paste) with salt in a mixer to a coarse paste with little water. Don’t grind it for more than two whips. The texture of the dough is very important. The dough/paste should be thick. Add onion, chilli, ginger, curry leaves, three spoons of soaked dal and asafetida and mix well. Divide the paste into 20 equal balls and shape into round patties. Heat oil in a pan and deep fry the vadas to crispy golden brown color. At a time don’t put more than 5 to 6 vadas for frying. Serve hot with coconut chutney.
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