Normally vada made by black urdh dal. That’s takes time and black urdh dal is heavy to digest. No need to soak dal. Once my friend came and I was told to prepare vada. Then I thought what should I do. I took a mixing bowl and start making the batter then I finished cooking within half an hour. Now let us follow how it is done.
2 cup chickpeas flour
1 cup semolina
2 tbsp curd
1 tsp red chilli powder
1 tbsp roasted coriander powder
2 tbsp chopped fresh coriander leaves
2 tbsp chopped curry leaves
1 tbsp chopped green chillies
1/2 tsp asafoetida
Oil for deep fry
Take a mixing bowl add chickpeas flour, semolina, curd, red chilli powder, chopped green chillies, chopped coriander leaves, chopped curry leaves, hing, coriander powder, salt and 1tbsp oil.
Make a semi consistent batter. Heat oil and fry the vada.
Serve with coconut chutney or any other chutney or sambhar.
It will cryspy outside and soft inside.
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