"KATHIAWADI VADA" Ingredients:-
2 cups wheat (gehun)
1 cup rice (chawal)
1/4 cup urad dal (split black lentils)
1/4 cup moong dal (split green gram)
1/4 cup chana dal (split Bengal gram)
2 to 3 green chillies
1 " piece of ginger (adrak)
salt to taste
1 pinch of baking soda
1/4 cup curds (dahi)
oil to fry
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
1/2 bunch of coriander (dhania) leaves , chopped
1 pinch of asafoetida (hing)
Method
Method of preparation:-
Dry grind the wheat, rice and the dals coarsely. make ginger and green chilli paste.
Add salt, soda-bi-carbonate, yogurt, two teaspoons of oil and little warm water to the flour and make a thick batter. ferment it for eight to ten hours in a warm place.
Add turmeric powder, sugar, ginger-green chilli paste, chopped coriander leaves and asafoetida. mix well.
Heat oil and drop the teaspoonfuls of batter into the hot oil. deep fry till golden. drain onto an absorbent paper and serve hot.
2 cups wheat (gehun)
1 cup rice (chawal)
1/4 cup urad dal (split black lentils)
1/4 cup moong dal (split green gram)
1/4 cup chana dal (split Bengal gram)
2 to 3 green chillies
1 " piece of ginger (adrak)
salt to taste
1 pinch of baking soda
1/4 cup curds (dahi)
oil to fry
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
1/2 bunch of coriander (dhania) leaves , chopped
1 pinch of asafoetida (hing)
Method
Method of preparation:-
Dry grind the wheat, rice and the dals coarsely. make ginger and green chilli paste.
Add salt, soda-bi-carbonate, yogurt, two teaspoons of oil and little warm water to the flour and make a thick batter. ferment it for eight to ten hours in a warm place.
Add turmeric powder, sugar, ginger-green chilli paste, chopped coriander leaves and asafoetida. mix well.
Heat oil and drop the teaspoonfuls of batter into the hot oil. deep fry till golden. drain onto an absorbent paper and serve hot.
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