Bahoor special vadai

Ingredients:

Channa dal            3/4 cup

Toor dal                1/4 cup

Spinach                 1 cup(tightly packed)

Banana Flower        ½ cup(Chopped)

Fennel seeds           1/8 tsp

Salt                      as needed

Onion                    2

Asafoetida              2 pinches

Red chilli               4-5

Curry leaves           4-5

Oil    for deep fry

Ginger 1 small piece shredded

Garlic 2 cloves       grated[optional]

Coconut grated1/4 cup

Lentils  ground into fluffy paste with basil,  banana flower, spinach, shallots, garlic,  red chillies, ginger, coconut  and asafoetida added  and served as masala vadais, crisp, golden brown and delicious. Served with tangy green chutney.very popular at weddings, festivals and aas Prasad. When made for Prasad shallots and garlic is not added

Method

1)  Soak the channa dal and toor dal for 2 hours.

2)  chilli, salt ,fennel seeds and asafoetida. Grind them coarsely. You can add few spoons of water if you need while grinding.

3)  Add chopped onions, ginger, garlic, green chillies, coriander to this and finely chopped and cleaned spinach and banana flower to this.

4)  Mix it nicely with hands. Take a portion of batter and flatten this with hands.

5)  Heat oil in a wok for deep Drain the water and grind this along with red frying, when it is hot carefully place the patties to the oil. do not put too much in a batch.

6)  Flip it after few minutes and cook in a medium flame.

7)  Do not keep the flame too high, the inner side will not get cooked.

8)  Do not keep it too low also. It will make the vadai soggy.

9)  Let the oil heat nicely, before frying the vadas. Drain on a paper towel and serve hot with coconut chutney

10)      

11)      

12)     s

Share on Google Plus

About Chef Ramaa shanker

This is a short description in the author block about the author. You edit it by entering text in the "Biographical Info" field in the user admin panel.