1. RawRice(pachai arisi) - 1 cup
2. Moong Dhal(SiruParupu) - 3/4 cup
3. Black Pepper( milagu) - 1 1/4 tsp
4. Ginger (minced) - 1 tsp
5. Asafoetida - 2 tsp
6. Cumin Seeds - 1 tsp
7. Ghee - 5 tbsp
8. Salt to taste
9. Curry Leaves - 5 nos
10. Cashews - 10 nos( if want add extra)
11. Water - 5 cups
Wash and soak Raw Rice and Moong dal(siru parupu)) for at least 1/2 hour. Cook rice, moong dal with little salt & 5 cups of water for up to 4 to 5 whistles in a pressure cooker. . When steam releases from the cooker, open and transfer the content to a bowl .Or else take the pressur cooker with little water & keep the rice dhal bowl inside & cook it for 4 to 5 whistles.. Heat ghee in a small pan, splutter cumin seeds, black pepper (milagu) , curry leaves and ginger. While its still hot add the cashews and fry till golden. Add this to the cooked rice dhal mixture along with salt, asafoetida and 1/4 cup ghee. Mix well to blend and serve it hot with vada, chutney and sambar.
- Black Gram(ullunthu) - 1 cups
- Onion(finely chopped)- 1/4 cup
- Ginger -
- Green Chilli - 1
- Asafoetida - 2 pinch
- Currry Leaves - 10 nos
- Coriander Leaves - 1 stk
- Salt to Taste
- Oil For Frying - 4 to 5 cups
Soak the urad dal in water for 1 to 2 hrs . Wash & drain the water. Grind it to a thick paste with some salt (if want u can sprinkle water).Grind the ginger along with the urad dhal. In the mean time chop the onions ,green chillies,coriander leaves, curry leaves & keep it ready . After you grind the dal, add the dough to the chopped onion, green chillis, curry leaves & coriander and mix it well. In a pan heat the oil. When the oil is warm,on a wet cloth place little dough and make round balls with a hole in the center. Put it in the oil and fry till golden brown. Serve hot vada with coconut chutney or ginger chutney or Sambar.
First time to your blog. You have a nice space. We are big fan of vadai.
Post a Comment