Style - South Indian
Makes - 10-12 #
Rating - 4.5 / 5
Last prepared - 04 Jul 2021
Pearl onion – 7-10 no (finely chopped ~ 1/2 cup)
Coriander leaves - 1/4 cup (finely chopped)
curry leaves – 5-7 (torn into two or three)
Ingredients
Bengal gram/chick pea/Channa daal – 1 cup (soaked for more than 2 hours ... best overnight)
Fennel seed – 1 tsp
Garlic – 5-8 cloves
Ginger – 1 inch (Smashed)
Green chilli (or red chili) – 2
Fennel seed – 1 tsp
Garlic – 5-8 cloves
Ginger – 1 inch (Smashed)
Green chilli (or red chili) – 2
Pearl onion – 7-10 no (finely chopped ~ 1/2 cup)
Coriander leaves - 1/4 cup (finely chopped)
curry leaves – 5-7 (torn into two or three)
Hing - 1/2 tsp [Optional]
Salt (powdered) – as per taste
Oil – for deep frying vadai
Oil – for deep frying vadai
Preparation method
- Soak channa daal in water overnight. Remove water and keep aside
- Grind fennel seeds, chilli, garlic and ginger coarsely
- Add the channa daal & salt and grind coarsely. Do not add water
- Mix in chopped onions, coriander leaves, hing and curry leaves
- Heat oil. Make flat disks of about 2 in and fry until light golden brown!
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