When I was in India for Summer, I wasn't thinking about clicking anything for the blog :). I had scheduled some posts, so I wasn't even thinking about this space. I had planned to learn more cooking from grandma, aunts and mother-in-law but nothing much happened with my 2 yr old running around. One day my MIL made this thavala vada and asked me if I would want to click some pics for the blog.. How would I not?? So When my lil one was napping, I sneaked to the drawing room to take some pictures. I was really excited to click these pictures on a fresh banana leaf, which is like a dream come true for me, a South Indian living in the US.
Ingredients:
MIL used the traditional veesam padi (1 cup here )for this, it is approximately 60 ml
Chana dhal - 1 cup
Toor dhal - 1/2 cup
Whole urad dhal 1/2 cup
Moong dhal - 1/2 cup + 1 tbsp
Raw rice - 1 tbsp
Green chillies - 3
Red chillies - 2
Hing / Asafoetida - 1/2 tsp
Curry leaves - a few
Fresh Coconut - cut into tiny pieces - 2 tbsp (Can use fresh grated coconut too)
Salt - to taste
Oil - 1 tsp + more for deep frying
Mustard seeds - 1/2 tsp
Method:
Wash and soak chana dhal, toor dhal, urad dhal, rice and 1/2 cup moong dhal for 1 hour. Wash and soak the 1 tbsp of moong dhal separately. Drain the dhal mixture completely. Place in a blender with chillies, asafoetida and salt. Grind coarsely. Add the coconut, curry leaves, moong dhal and mix. Heat 1 tsp of oil and splutter the mustard seeds. Pour over the dhal mixture. Heat oil for deep frying. Take lime sized dhal mixture and form thick patties. Deep fry until golden brown. Serve hot with chutney.
MIL used the traditional veesam padi (1 cup here )for this, it is approximately 60 ml
Chana dhal - 1 cup
Toor dhal - 1/2 cup
Whole urad dhal 1/2 cup
Moong dhal - 1/2 cup + 1 tbsp
Raw rice - 1 tbsp
Green chillies - 3
Red chillies - 2
Hing / Asafoetida - 1/2 tsp
Curry leaves - a few
Fresh Coconut - cut into tiny pieces - 2 tbsp (Can use fresh grated coconut too)
Salt - to taste
Oil - 1 tsp + more for deep frying
Mustard seeds - 1/2 tsp
Method:
Wash and soak chana dhal, toor dhal, urad dhal, rice and 1/2 cup moong dhal for 1 hour. Wash and soak the 1 tbsp of moong dhal separately. Drain the dhal mixture completely. Place in a blender with chillies, asafoetida and salt. Grind coarsely. Add the coconut, curry leaves, moong dhal and mix. Heat 1 tsp of oil and splutter the mustard seeds. Pour over the dhal mixture. Heat oil for deep frying. Take lime sized dhal mixture and form thick patties. Deep fry until golden brown. Serve hot with chutney.
Comments
Post a Comment