Tuesday, June 14, 2011

Variety Vada

3 tsp peanuts
2 tsp chana dhal
3 tsp urad dhal
1 big potato
2 tsp white til
2 green chilly
1/2 tsp hing
Few cilantro/coriander leaves.
salt as per taste.
2 tsp rava/sooji
2 tsp besan flour
2 tsp maida/all purpose flour
2 tsp rice flour
Oil for deep frying.

Wash clean and finely chop green chillies,
Wash clean and chop coriander leaves.
Grate the outer skin of potato, wash grate and keep aside.
Soak peanuts, chana dhal and urad dhal for 2 hours in water.
Grind the soaked dhals into fine paste with little water.
Heat oil in a pan for deep frying the vadas.
Transfer the ground batter to a vessel add grated potato, salt, hing, coriander, rava, besan flour,maida, rice flour, coriander leaves, green chilly.
Sprinkle little water and knead the dough smoothly.
Make balls and flatten little and deep fry till the vada until colour changes to golden brown.
Serve hot variety vadas with any ketchup/chuntney of your choice.

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