Saturday, March 29, 2014

Masal Vadai / Amai vadai / Paruppu vadai

  • Channa Dal-1 cup
  • Toor Dal - 1 cup
  • Raw Rice- 1 tablespoon(optional)
  • Ginger - 1/2 inch
  • Red chilli - 2
  • Cumin Seeds - 1 teaspoon
  • Onion-2
  • Green chilli-2
  • grated coconut - 3 table spoon
  • Curry leaves
  • Sunflower Oil for deep frying
  • Salt

  • Soak the (toor & channa) dals and rice together for about 3-4 hours.
  • Grind the red chillies, cumin seeds, and ginger into a thick paste using your mixer.
  • Add the soaked dals to the mixture and grind it thick and coarse.
  • Sprinkle water while grinding, only if needed. Don't add too much of water.
  • Don't grind it into a smooth paste. It should be really coarse. 
  • (Alternative: Keep 1/4 cup of the soaked dal mixture aside before grinding and then add it later.)
  • Add finely chopped onions, green chillies, curry leaves, grated coconut, salt to the mixture.
  • Make small circular shapes with the mixture.
  • Deep fry in oil with a medium flame(heat), till it turns crispy golden brown.
  • Tastes so good with coconut chutney.

No comments: