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Sunday, September 11, 2016

MASAL VADAI



INGREDIENTS:
            Bengal gram/Chickpea – 200g
            Urad dhal – 50g
            Green/Red chilly – 2
            Ginger – 1tsp
            Cloves – 2
            Cinnamon – 1
            Fennel/Sombu – 1 tsp
            Onion – 2 (Chopped)
            Curry leaves – 1 leaflet
            Coriander leaves – 1 handful
            Asafotedia – ½ tsp
            Salt
            Oil – to deep fry



METHOD:
1.    Soak Bengal gram and urad dhal for an hour.
2.    Take a mixer and add all the ingredients except onion.
3.    Add the soaked bengal gram and urad dhal draining all the water.
4.    Grind the above coarsely, so that the vadas remain crisp.
5.    Sprinkle water if needed.
6.     Remove the content from the mixture, add onions, curry leaves, coriander leaves.
7.    Heat oil, needed to deep fry in a pan.
8.    Make vadas of desired size and deep fry it.
9.    Aromatic, crispy masal vadas are ready.
10.  Onion can be avoided if desired.

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