2 cups toor dahl.
A pinch asoefetida powder
Salt as per taste

Mince the following:
8-10 nos Curry Leaves.
1 small Onions.
1 tsp Ginger.
2 Green Chillies.


Wash and soak dahl for four hours. Then DRAIN the dahl in a colandar for 1 hour. There should be hardly any water left on the dahl. If the dahl is too wet the vada will break apart. Pat the dahl dry with a paper towel.

With a food processor, the grinding will be easy. Grind the dahls separately and make a paste.

In the last portion of your grinding, add the onions, ginger and curry leaves so they become minced further. Combine the ground dahls. Add asoefetida powder and salt for taste. Shape into patties and deep fry.

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