KEERAI VADAI
INGREDIENTS:
Channa dal- 1cup
Whole greengram dhal-3tsp
Toordal-3tsp
Ginger-2inch piece
Hing/asaefoetida- 2pinches
Small onion-20 nos or1cup
Red chilly-10nos
Saunf-2 tsp
Curry leaves-10 nos
Salt to taste
Oil to deep fry
METHOD:
1.Soak the dal's together for 2hours.
2.Meanwhile chop the onion finely,pick the greens-removing the leaves and discarding the stalks and wash thrice until all the dirt are removed and drain of excess water in a colander and cut it fine.
3.Drain the dals and keep a 1/4 cup of these dals in a big mixing bowl and take the rest in the mixie and grind coarse-just pulse some once or twice and transfer to the mixing bowl.
4.In a dry jar grind redchillies and ginger and add to the mixing bowl,mix in the greens,onions,curry leaves,saunf and salt and mix well.
5.Take small marbles of the mixture and make vadai by flattening and keep it ready..
6.Heat oil in a kadai and drop the vadai in batches and fry on medium flame turning them in between until well cooked and serve hot with coconut chutney/just as it is with piping hot filter coffee..
7.ENJOY!
INGREDIENTS:
Channa dal- 1cup
Whole greengram dhal-3tsp
Toordal-3tsp
Ginger-2inch piece
Hing/asaefoetida- 2pinches
Small onion-20 nos or1cup
Red chilly-10nos
Saunf-2 tsp
Curry leaves-10 nos
Salt to taste
Oil to deep fry
1.Soak the dal's together for 2hours.
2.Meanwhile chop the onion finely,pick the greens-removing the leaves and discarding the stalks and wash thrice until all the dirt are removed and drain of excess water in a colander and cut it fine.
3.Drain the dals and keep a 1/4 cup of these dals in a big mixing bowl and take the rest in the mixie and grind coarse-just pulse some once or twice and transfer to the mixing bowl.
4.In a dry jar grind redchillies and ginger and add to the mixing bowl,mix in the greens,onions,curry leaves,saunf and salt and mix well.
5.Take small marbles of the mixture and make vadai by flattening and keep it ready..
6.Heat oil in a kadai and drop the vadai in batches and fry on medium flame turning them in between until well cooked and serve hot with coconut chutney/just as it is with piping hot filter coffee..
7.ENJOY!
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