Tuesday, 11 September 2012

Adad Ni Daal Vada (Black Gram Vada)

½ kg black gram
8 green chillies (ground)
A small piece of ginger
A pinch of asafetida
2 tbsp coriander leaves (chopped)
Salt to taste
1 tbsp oil for batter
Oil for frying
2 cups fresh curd

Soak black gram overnight or for 6 to 8 hours. Drains the water and grind to a fine paste. Add green chillies, ginger, asafetida, coriander leaves, salt and if desired chopped onion. Heat I tbsp oil and mix in with the paste. Form into small, flat round and deep fry on a medium fire till golden brown . serve hot

Soak the fired vadas in luke- warm water for half an hour. Remove press between the palms to drain out the water and arrange in a bowl.
Dilute the crud with a little water and churn well. Pour it over the arranged vadas, and sprinkle over with a little red chilli powder and salt

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