Vada - South Indian

Ingredients:

Urad Dal – 1 cup
Onions – 1/4 cup, finely chopped
Green Chillies – 2, finely chopped
Ginger – 1 tblsp, grated
Salt – 1/2 tsp
Fresh Coriander – 1/4 cup, finely chopped
Oil for deep frying

Venn Pongal

Ingredients:

Raw rice - 1 cup
Moong Dal - 1 cup
Pepper -1 tea spoon
Jeera - 1 and a half tea spoon
Ginger - 1 inch piece
Milk - 1 cup
Cashew - 30 to 50 gm
Ghee - 1 cup
Curry leaves and salt to taste

Preparation:

Fry rice and dal separately in a kadai without ghee. Keep it aside.
Fry cashew in 1 table spoon to golden colour. Grind pepper and jeera to coarse powder. Chop ginger in to fine pieces. Wash rice and dal. Add 6 cups of water and 1 cup of milk to rice and dal. Also add pepper, jeera powder, asafoetida, curry leaves and salt. Boil this mixture in a pressure cooker. Switch off the gas after 1 whistle. Now add fried cashew and ghee to the pongal.

Vada - South Indian

Ingredients:

Urad Dal – 1 cup
Onions – 1/4 cup, finely chopped
Green Chillies – 2, finely chopped
Ginger – 1 tblsp, grated
Salt – 1/2 tsp
Fresh Coriander – 1/4 cup, finely chopped
Oil for deep frying


Method:

1. Wash the dal and soak in water for 2 hours.
2. Drain and transfer it to a blender.
3. Grind the dal, gradually adding up to 1/4 cup of water to make a thick, slightly coarse batter.
4. Add the onions, green chillies and ginger and mix well.
5. Mix the salt and coriander into the batter.
6. Put the oil in a kadai over medium heat.
7. Place a damp cloth on your palm and put about 1 1/2 tblsp of batter on it. The damp cloth prevents the batter from sticking to your hand.
8. Form the batter into a doughnut shape and transfer the vadai directly into the hot oil.
9. Fry till one side is cooked and golden brown.
10. Turn over and fry the other side, till golden brown.
11. Drain.
12. Make the remaining vadai in the same way.
13. Serve hot with coconut chutney. 


 





Vada by Asith Mohan Mangalore