BM #68 Day 17 -
This is the third recipe in this millet series that is a deep fried one. 3 out of 17 is not bad at all. Though I would love to keep the number lower :). But after we tasted these all my regrets were wiped out. The amazing flavor of these vadas made it worth my time, effort and calories!
Recipe Inspiration various websites
Bajra Flour 1 cup
Wheat Flour 1/4 cup
Ginger-Garlic Paste 1 tsp
Green Chili Paste as needed
Ajwain 1/4 tsp
Sesame Seeds 2 Tbsp
Coriander leaves, finely chopped 3 Tbsp
Salt 1 tsp
Turmeric 1/4 tsp
Sugar 1 tsp
Red Chili Powder 1/4 tsp
Garam Masala 1/2 tsp
Yogurt 1/4 cup
Hot Oil 1 Tbsp
Oil to Deep fry
Method Of Preparation -
Mix all the ingredients except oil in a mixing bowl. Rub in the wet ingredients (yogurt and hot oil).
Add as little water as needed to knead into a stiff dough.
Cover and set aside for at least 30 minutes.
Heat oil in a kadai/wok.
Pinch small lime sized portions of the dough. Flatten into 1/8 inch discs about 2 inches in diameter (the size of a typical masala vada).
Gently slide as many vadas as the kadai can comfortably hold without crowding. Fry on low to medium heat until both the sides are evenly browned.
Remove onto kitchen paper towels to absorb excess oil.
Repeat until the dough is used up.
Serve warm with salad and chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Preparation Time 10 minutes to knead the dough + 25 minutes to fry
Makes 15 vadas