Tuesday, 3 July 2012



  • Moong dal (with chilka)-1 cup
  • Urad dal (dry split black gram)-1 cup
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Grated ginger-1/2 inch
  • Green chilli chopped-1
  • Oil for deep frying
  • Soak moong dal & urad dal separately for 3-4 hours.

  • After soaking for 3-4 hours, strain out the chilka from the moong dal by rubbing it between the two palms.
  • Chilka & dal will get separated.

  • After straining out the water, grind both the dals together to make a smooth batter.
  • Beat it well & keep it aside for fermentation for 3-4 hours.
  • After 4-5 hours, add salt, red chilli powder, grated ginger & green chillies & mix well.

  • Heat oil in a pan.
  • Make ur hand wet by dipping it in water & place 1 tablespoon batter on the palm.
  • Make a hole in the centre of the batter to make the shape of a vada & drop it in the hot oil.
  • Deep fry till it turns golden brown.

  • If you are unable to make a hole in the centre of the vada, you can drop the batter in the hot oil in the form of a round ball & deep fry till it turns golden brown.

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