Tuesday, March 22, 2011

Kalmi Vade

2 cup chana dal
1 large onion finely chopped( optional)
6 green chillies
1 inch piece of ginger
1/2 cup chopped green coriander
Salt to taste
1 tsp red chilli powder
2 tsp saunf
1 tbsp besan
Oil for deep frying


Chana dal soaked with water over night or 4-5 hours. Grind the chana dal with green chilli and ginger without water to make a thick paste not thin and smooth. Onion, coriander, red chilli powder, saunf and besan mix with the paste of chana dal. Take a portion  of the mixture on palm and flattened slightly to make vada. Deep fry all vade on medium flame in hot oil. Half fry these vade and take out from oil and keep aside. After 10 minute when they becomes cool cut into 2 or 3 parts like fingers  and again fry until  they becomes golden brown and crispy. Serve hot with green chutney and tea.

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