Yield / Serves
Moong dal- 1 cup
Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney - 2 tbsp
Green coriander chutney - 2 tbsp
Wash and soak the moong dal for 3-4 hours and grind to a fine paste.
Beat the batter very well till light and fluffy.
Add the salt, ginger paste, green chilly and coriander leaves in the batter.
Heat the oil in a deep frying pan
. Make equal size balls and deep fry it in hot oil until golden in color.
Simmer it after we put all the vadas and cook in a medium flame until done.
Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.
Now press the vadas so that excess water is out.
Beat the yogurt and place the vadas in a serving bowl and pour the curd all over the vadas.
Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and green coriander chutney
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