Ingredients
- Split green gram skinless (dhuli moong dal) soaked in hot water 1 cup
- Oil 2 teaspoon
- Caraway seed (shahi jeera) powder 1/4 teaspoon
- Asafoetida 1/2 teaspoon
- Red chilli powder 1 tablespoon
- Turmeric powder 1/2 teaspoon
- Salt to taste
- Fennel seed (saunf) powder 1/2 teaspoon
- Dry mango powder (amchur) 1/2 teaspoon
- Fresh coriander leaves 3 tablespoons
- Bread crumbs 1/2 cup
- Green chutney as required
- Sweet and sour chutney as required
Method
- Heat oil 2 tbsps oil in a non stick pan. Add caraway seeds, asafoetida and green gram and stir. Add red chilli powder, turmeric powder, salt, roasted fennel powder and mix well. Step 2
- Transfer the mixture into a mixer jar and grind coarsely without adding any water. Transfer the mixture into a bowl, add dried mango powder. Chop coriander leaves and add along with white bread crumbs and mix well. Heat sufficient oil in a kadai.
- Grease your palms and shape the mixture to even sized vadas. Slide them into the oil, a few at a time, and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with green chutney and sweet tamarind chutney.
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