Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1/4 | Teacup | Moong Green Whole | Soak for more than 1 hour. |
| 1 | Teacup | Dhal, Urid (white) | Soak for more than 1 hour. |
| 1, 1/2 | Teacup | Flour, Rice | (add while grinding) |
| As Required | Salt | to taste | |
| 1 | Medium | Onion | finely chopped Add to dough |
| 2, 1/4 | Teaspoon | Chilly Paste (green) | finely chopped Add to dough |
| 1, 1/2 | Teaspoon | Ginger | fineley chopped Add to dough |
| 2 | Tablespoon | Curry Leaves | chopped Add to dough |
| 3 | Teaspoon | Coriander Leaves (Kothmeer) | finely chopped Add to dough |
| 1 | Teaspoon | Pepper Corns | crushed Add to dough |
| As Required | Cooking Oil | for deep frying. |
Method
# Soak urad dhal and whole green gram for more than 1 hour.
# Pressure cook the green gram for 1 whistle with 1/4 cup of water. And strain the water from pressure cooked green gram and keep aside. (use the pressure cooked green gram water for grinding.)
# Grind green gram and urid dhal together.( you will get a light green colour dough).
# Grind green gram first for a minute with out adding water. Then add urad dhal and sprinkle very little water to get a smooth and fluffy dough. Add rice flour little at a time, as you grind and add salt at the end of the grinding. so that it mix well.
# Add the vadai dough to the onion, green chilli, coriander, ginger, curry leaves and pepper mixture.
# Mix well.
# Heat oil in a Deep Frying Pan. When the oil is hot enough. make small shaped vadai out of the dough and add little by little to the hot oil.
# Fry the vadai till golden brown. strain well.
# Serve hot with chutney.
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