South Indian aromas fill the whole house, a whiff of curry leaves here and a speck of sambar masala on the finger...lovely Sunday brunch, leaves everyone satiated for sure, here's how you can make it too...for a different flavor and much easy digestibility I chose mung dal over urad dal for these vadas.
- Mung dhuli dal-1 cup
- Ginger (fresh)-1 inch piece
- Asafoetida- a pinch
- Green chillies-1
- Salt to taste
- Refined oil for deep frying
Soak dal overnight and in the morning it should look like this- isn't it beautiful??
Add the rest of the ingredients with salt and minimal water grind to a thick paste in a coffee blender,
shape into round balls, flatten with wet palms and deep fry carefully Serve dipped in Tangy lemoney sambar...yummmmm
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