- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 600
Cook Time : 20
Total Time : 620
Ingredients
Serves 6
1. To Soak:
1 tablespoon horsegram
1 tablespoon cow pea (thatta payuru\karamani)
1 tablespoon black channa dhal
1 tablespoon white channa dhal
1 tablespoon green peas
1 tablespoon green gram
1 cup toor dhal
1/2 cup channa dhal
1/4 cup white urad dhal
2. To Grind:
5 red chillies
rock salt as required(1 tsp)
1/4 inch piece of ginger
1 sprig curry leaves
soaked dhals(appx 2 cups)
3. To make vadai:
1/2 cup finely chopped cabbage
2 tablespoon finely chopped coriander leaves
1 1/2 tablespoon grated coconut
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
grinded dhal mixture(appx 3 cups )
oil to deep fry(appx 2 cups)
Directions
Soak green peas,white channa dhal, black channa dhal , horsegram, green gram,cow pea (karamani)for atleast 8 hours.
Soak toor dhal, channa dhal, urad dhal for atleast 2 hours.
In a mixie jar,add red chillies,ginger,curry leaves,rock salt and soaked dals (without water) and grind to a coarse mixture.(if needed add a tablespoon of water and channa dhals should be visible here and there after grinding).
In a bowl,add cabbage,coriander leaves,grated coconut,asafoetida powder and turmeric powder and mix well.
Heat oil in a pan,meanwhile make a equal round sized balls from the mixture and flatten it using a palm.Once the oil is hot,deep fry the vadai to a golden brown colour in a medium high flame.
Serve hot with chutney as per your choice.
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