14 December 2017

Masala Vadai

MASALA VADAI, PARUPPU VADAI

1 cup Bengal gram,soaked for 2 hours,( chana dal)
1 onion, finely chopped,( piyaz)
2 cloves(Laung)
1 cinnamon stick(Dalchini)
2 tbsp coriander, finely chopped, (hara dhaniya)
3 red chillies, dried,crushed(Sookhi lal mirch)
1 tbsp ginger,chopped fine ( adrak)
1 tbsp garlic, chopped, ( lehsun)
2 tbsp rice flour(chawal ka Atta)
1 Tbsp fennel seeds, (saunf)
Oil to deep fry (tel )
Salt to taste, (namak)
200 gms coconut chutney to serve, (nariyal chutney.

METHOD
Soak chana dal for 2 hours and put in the blender.
Add red chillies, ginger, cloves and cinnamon and grind coarsely. If needed add a little water. Make sure the mix ture is dry.
Remove the mixture in a big bowl.
Add onions, garlic, coriander, fennel seeds and salt.
For binding add rice flour and mix everything properly.
In a wok heat oil for deep frying.
Make small dumplings of this batter and deep fry them until they are golden brown.
Remove on a paper towel to soak excess oil.
Arrange the vadai into a serving plate and serve hot with coconut chutney.

Rajappa
5-7-2014
 


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