Saturday, September 3, 2016


Preparation Time
10 Minutes
Soaking Time
4 hrs
Cooking Time
20 Minutes
4-6 Persons

Bengal Gram Dal (Channa Dal) – 1 cup

Whole black gram dal – 2 tbs

Toor Dal – 2 tbs

Raw Rice – 1 tsp

Salt – to taste

Asafotida – ½ tsp

Green Chilli – 2

Dry Red Chilli – 3

Ginger – 1 inch

Curry leaves – Few

Finely chopped Coriander leaves – 2 tbs

Oil – For deep frying

Mix all the dals and raw rice.

Wash thoroughly and soak the dals with red chillies in water for 3 hours.

After 3 hours filter the water and keep the dal for another 1 hour.

Finely grind half quantity of dal with red chilli,green chilli, ginger, salt and asafotida without adding water.

Keep this aside.

Add the remaining half of dal to the mixer jar and just grind it coarsely

Mix this coarse dal with the previous grinded dal.

Also add curry leaves and chopped coriander leaves and mix well.

Now heat oil in a pan

Once the oil is hot enough, take small quantity of dal paste and give a shape like tikki and gently drop it in the oil and deep fry it in medium heat.

Turn and cook on the both side

Once the Vadai becomes golden brown remove it on kitchen towel to soak extra oil

Serve hot with chutney. 

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