Another week end / festival time recipe...
Ingredients
Channa Dhal - 150 g
Urud Dhal (unbroken) - 150 g
Fennel seeds (sombu) - 1 tea spoon
Onions - 2 medium sized
Green chilies - 3
Red chilies - 3
Ginger - 2 inch (size as per pic)
Baking soda - a pinch
Hing - a pinch
Salt to taste
Oil for frying
Curry leaves and coriander leaves - some
1. Wash and Soak Channa dhal and Urud dhal for 2 hours and drain
2. Take red chilies and ginger (sized as per the picture) and chop it into fine pieces.
3. Grind red chilies, chopped ginger, dhal along with adequate salt. Grind into a coarse paste without adding water.
4. Finely chop green chilies, curry leaves and coriander leaves.
5. Chop the onions too..
6. Add this to the ground paste and add some hing, fennel seeds and pinch of baking soda. (Do not add more baking soda)
7. Apply oil in a non stick cover, make small balls and pat them in your palm to make 1/4 inch circles.
8. Heat oil in kadai and add the vadas one after the other, without over crowding.
Maintain the temperature of the oil evenly throughout the process.
If you are a new cook and find difficult to manage single handed, you can make more circles and put as batches in the oil. And sometimes when I feel too lazy , I make wider circles to finish off quickly :)
9. Cook well by turning over both sides. Once they turn brown, drain them in a tissue paper.
10. Soft and crispy vada is ready and can be served with any chutney of your choice.
Tip: Adding equal amount of urud dhal makes this vada soft and crispy...
Ingredients
Channa Dhal - 150 g
Urud Dhal (unbroken) - 150 g
Fennel seeds (sombu) - 1 tea spoon
Onions - 2 medium sized
Green chilies - 3
Red chilies - 3
Ginger - 2 inch (size as per pic)
Baking soda - a pinch
Hing - a pinch
Salt to taste
Oil for frying
Curry leaves and coriander leaves - some
1. Wash and Soak Channa dhal and Urud dhal for 2 hours and drain
2. Take red chilies and ginger (sized as per the picture) and chop it into fine pieces.
3. Grind red chilies, chopped ginger, dhal along with adequate salt. Grind into a coarse paste without adding water.
4. Finely chop green chilies, curry leaves and coriander leaves.
5. Chop the onions too..
6. Add this to the ground paste and add some hing, fennel seeds and pinch of baking soda. (Do not add more baking soda)
7. Apply oil in a non stick cover, make small balls and pat them in your palm to make 1/4 inch circles.
8. Heat oil in kadai and add the vadas one after the other, without over crowding.
Maintain the temperature of the oil evenly throughout the process.
If you are a new cook and find difficult to manage single handed, you can make more circles and put as batches in the oil. And sometimes when I feel too lazy , I make wider circles to finish off quickly :)
9. Cook well by turning over both sides. Once they turn brown, drain them in a tissue paper.
10. Soft and crispy vada is ready and can be served with any chutney of your choice.
Tip: Adding equal amount of urud dhal makes this vada soft and crispy...
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