Hot Tea, Parippu Vada and Drizzling rain. Love the combo :)
Ingredients (Makes 10 to 12 pieces)
Toor Dal: 1 Cup
Onion: 2
Green chilly: 3 - 4
Chopped Ginger: 1 Table Spoon
Red Chilly Powder: 3/4 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida powder: 2 pinch
Oil: for Deep Frying
Salt
Curry Leaves
Cooking time: 10 to 15 minutes
Preparation Time: 2 Hours
Method
Soak dal for 2 hours and grind it (Do not add water and do not make it a fine paste)
To this add chopped onion, green chilly, ginger, curry leaves, red chilly powder, turmeric powder, asafoetida powder and salt
Mix everything well.
Take small portions of the mixture and flatten it in your palm and deep fry in oil
Serve hot
Note
Do not add water while grinding the dal.
While grinding do not make a fine paste. A good crushing is enough
Do not make the vada too thick as there are chances that the inner part will not be cooked
Before frying preheat the oil well and just before adding the vada reduce the flame.
Ingredients (Makes 10 to 12 pieces)
Toor Dal: 1 Cup
Onion: 2
Green chilly: 3 - 4
Chopped Ginger: 1 Table Spoon
Red Chilly Powder: 3/4 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida powder: 2 pinch
Oil: for Deep Frying
Salt
Curry Leaves
Cooking time: 10 to 15 minutes
Preparation Time: 2 Hours
Method
Soak dal for 2 hours and grind it (Do not add water and do not make it a fine paste)
To this add chopped onion, green chilly, ginger, curry leaves, red chilly powder, turmeric powder, asafoetida powder and salt
Mix everything well.
Take small portions of the mixture and flatten it in your palm and deep fry in oil
Serve hot
Note
Do not add water while grinding the dal.
While grinding do not make a fine paste. A good crushing is enough
Do not make the vada too thick as there are chances that the inner part will not be cooked
Before frying preheat the oil well and just before adding the vada reduce the flame.
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