These vadas are bursting with juicy vegetables that are mixed into the batter only to enhance its taste. Good for every body spl. children who are not very found off vegetables…….. For perfect vadas, do not soak dal for more than 1 hour. Make a course batter using minimum water. Do not over grind, fry immediately so that wadas do not absorb extra oil.
Ingredients:
Dhuli urad daal 1 cup
Permal rice ¼ cup
Channa daal 1 tbsp soak for 30 min
Whole red chillies 4 dry
Garlic flakes 4
Aniseed (saunf) 1 tsp
Spinach ½ cup finely chopped
Carrot ½ cup grated
Heeng (asafetida) ½ tsp
Green chillies 2 finely chopped
Ginger ½ “ piece grated
Curry leaves 7-8 chopped
Onion 1 finely chopped
Salt to taste
Method:
Soak rice & dal seprately for ½ an hour.grind rice coarsely like rawa.
Grind dals with red chillies, garlic flakes and saunf to a course paste, using minimum amount of water. Do not grind it much.
Add all the other ingredients to the paste. Mix well.
Heat oil in a kadai.
Wet the palm of your hand. put a ball of paste on it. Flatten it a bit . Then slip this gently into the oil. Do not touch the vada till they get a little cooked. Now turn gently and cook.Fry on medium flame till golden brown. Serve hot.
Labels: SNACKS, SOUTH INDIAN, VADA
