MASALA VADAI
200 gm kadalai parupu,soaked for 4-5 hours
1 tbsp fennel seeds
2 dry chilie,broken
3 cm ginger,chopped
2 big onion,finely sliced
2 green chilies,finely sliced
3 stalk kari leafs,fine sliced
Salt to taste
Oil for frying
1.
Take
3 tbsp of the paruppu and keep a side. Blend the rest of the paruppu,dry
chilie,ginger and fennel seed into a smooth paste.
2.
In
a big bow add in the blend paste,sliced onion,sliced green chilie and kari
leafs add salt and mix well.
3.
Make
equal lemon size small balls out of the mixture and pat them on your palm to
form a circle to medium thickness.
4.
Heat
the oil and fry them till golden brown.
ULUTHAM
VADAI
200 gm
ulutham paruppu,soaked for 2 hours
1 tsp fennel
seeds
3 cm
ginger,chopped
2 large onion,finely sliced
2-3 green
chilie,finely sliced
2-3 chilie
padi,chopped if you like it hot
3 stalk
coriander leafs,chopped
3 stalk kari
leafs,chopped
Salt to
taste
Oil for
frying
1.
Grind
the urad dhal in a grinder without adding too much water with the ginger and
fennel seeds
2.
Take
out the batter and put in a bowl add in the rest of the ingredients expect the
oil.
3.
Wet
your fingers with water and take a lemon side of the batter flatten it slightly
on a plastic sheet. Make a hole in the middle and slowly transfer the shape
vada to your hands and slip it in the hot oil.
4.
Fry
till golden brown on both side.
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