Masala Vada
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 220 grams
Water - 500 milliliters
Dry red chili - 1
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Onions - 100 grams
Ginger - 1 1/2 teaspoons
Green chili - 1 teaspoon
Curry leaves - 1 1/2 tablespoons
Coriander - 2 tablespoons
Salt - 1 teaspoon
Asafoetida - 1/4 teaspoon
Oil - for frying
PREPARATION
1. In a bowl, add 220 grams split bengal gram, 500 milliliters water and soak for 2 - 3 hours.
2. Transfer this into a blender, add 1 dry red chili, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds and blend it into a paste.
3. Transfer this into a mixing bowl, add 100 grams onions, 1 1/2 teaspoons ginger, 1 teaspoon green chili, 1 1/2 tablespoons curry leaves, 2 tablespoons coriander, 1 teaspoon salt, 1/4 teaspoon asafoetida and mix all the ingredients well.
4. Take some mixture in your hands and shape it into a tikki.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with ketchup.
Cabbage Vada
Servings - 2 - 3
INGREDIENTS
Split bengal gram - 170 grams
Water - 500 milliliters
Cabbage - 230 grams
Soaked split bengal gram - 70 grams
Ginger garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Coriander - 8 grams
Garam masala - 1 teaspoon
Red chili - 1/4 teaspoon
Rice flour - 2 tablespoons
Salt - 1/2 teaspoon
Oil - for greasing
Oil - for frying
PREPARATION
1. In a bowl, add 170 grams split bengal gram, 500 milliliters water and soak for 4 - 6 hours.
2. Take 70 grams soaked split bengal gram from it and keep aside.
3. Transfer the remaining into the blender and blend well.
4. In a mixing bowl, add 230 grams cabbage, blended mixture, 70 grams soaked split bengal gram, 1 teaspoon ginger garlic paste, 1 teaspoon green chili, 8 grams coriander, 1 teaspoon garam masala, 1/4 teaspoon red chili, 2 tablespoons
rice flour, 1/2 teaspoon salt and mix all the ingredients well.
5. Grease your hands with oil. Take some mixture in your hand and shape in into tikki.
6. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
7. Serve hot with ketchup.
Steamed Palak Vada
Servings - 2 - 3
INGREDIENTS
Spinach - 300 grams
Wheat flour - 80 grams
Gram flour - 40 grams
Semolina - 40 grams
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 1 1/2 tablespoons
Cumin seeds - 1 teaspoon
Turmeric - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper powder - 1 teaspoon
Coriander - 2 tablespoons
Lemon juice - 1 tablespoon
Fresh cream - 1 tablespoon
Oil - 2 tablespoons
Water - 50 milliliters
PREPARATION
1. In a mixing bowl, add all the ingredients and mix it well.
2. Take some mixture in your hand and shape it into circle.
3. Place it on a steamer and steam for 20 minutes.
4. Serve hot with ketchup.
