Urad dal 1 cup Rice 1 tblsp Green chili 2 Ginger a small piece Cabbage 3 tblsp (finely chopped) Carrot 3 tblsp (grated) Capsicum 3 tblsp (finely chopped) Salt as needed Coriander leaves few Curry leaves few Oil for deep frying Method:
Soak urad dal, rice, green chili and ginger for 2 hours. Drain the water completely and grind this into a fluffy batter. I used mixie for grinding. you can use grinder also for grinding. Sprinkle cold water while grinding and use the pulse option in the mixie. Do not over load the mixie. Take out the batter to a wide bowl. Just before making the vada, add the cabbage, carrot, capsicum, salt and chopped coriander and curry leaves. Mix well. Heat oil . Wet your hands and take a big lemon sized dough and pat it slightly. Make a hole in the center. Carefully drop this to the oil. Ensure the oil is hot before putting the vada. Keep the flame to medium. Fry the vadas till golden brown.
Method:
Soak urad dal, rice, green chili and ginger for 2 hours. Drain the water completely.
Grind this into a fluffy batter. I used mixie for grinding. you can use grinder also for grinding. Sprinkle cold water while grinding and use the pulse option in the mixie. Do not over load the mixie.
Take out the batter to a wide bowl. Just before making the vada, add the cabbage, carrot, capsicum, salt and chopped coriander and curry leaves. Mix well.
Heat oil . Wet your hands and take a big lemon sized dough and pat it slightly. Make a hole in the center. Carefully drop this to the oil. Ensure the oil is hot before putting the vada.
Keep the flame to medium. Fry the vadas till golden brown. Once done take out and drain the excess oil in the kitchen towel.
Crispy vadas are ready to serve. Serve the vadas as it is or serve with coconut chutney.
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