Saturday, October 6, 2012


ngredients(masala vada)
Split Bengal gram (chana dal),soaked3/4 cup

Split pigeon pea (toor dal/arhar dal),soaked1/4 cup
Dried red chillies,soaked 2-3

Onion 1 medium

Green chillies 2

Ginger 1/2 inch piece

Fresh coriander leaves 2 tablespoons

Curry leaves 6-8

Asafoetida a pinch
Salt to taste

Oil for deep-frying

Grind the red chillies in a mixer jar. Add tuvar dal and chana dal and grind without adding any water. Add 1 tbsp water and grind to a coarse paste. Transfer the paste into a bowl. Chop onion, green chillies, ginger, coriander leaves and curry leaves finely and add to the dal mixture. Add asafoetida, salt and mix well. Heat sufficient oil in a kadai. Grease a piece of banana leaf. Place some of the dal mixture on it and spread it to a round vada. Slide the vadas into the hot oil and deep fry till they turn golden and crisp. Drain on absorbent paper. Serve hot with coconut chutney.

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