Kadala paruppu (broken chick pea lentils) - 1 cup
Sambhar paruppu (yellow lentils/toor dhal) - 1/4 cup
Small onions (shallots/scallions)- 4 nos
Green chillies - 4 Nos
Ginger - 5 gms (1 medium sized piece)
Fennel (perunjeerakam/saunf) - 1 teaspoon
Red chillie powder - 1/2 teaspoon
Powdered Asafoetida (kayam) - 1/4 teaspoon
Curry leaves - 4-5 sprigs
Salt to taste
Soak both the lentil varieties seperately for an hour. Add in the small onions, green chillies, ginger, curry leaves, and fennel to the drained kadala paruppu and grind in a mixer without adding water. Remove and place in a bowl. Add the chillie powder, asafoetida, salt, and the toor dhal to the ground mixture and knead well.
Heat 1/4 litre of vegetable oil in a deep skillet.
Wet your palms and grease them with vegetable oil. Take a lemon sized bit of the dough and place on one palm. Slightly flatten out the ball using the fingers of the other hand. Drop the vadas gently into the oil. Fry till evenly golden brown on all sides.
PS: Alternate the flame to medium and high to maintain the oil temperature and also to ensure that the vadas are cooked inside too.
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