Ingredients
For The Vadas 1 cup green moong dal (split green gram) 2 green chillies , roughly chopped a pinch of asafoetida (hing) salt to taste 1/2 tsp fruit salt 1 1/4 tsp oil for greasing and cooking
For The Curds 2 cups low-fat curds , made from 99.7% fat-free salt to taste 1 tsp oil 1/2 tsp mustard seeds ( rai / sarson)
Other Ingredients 1 tsp cumin seeds (jeera) powder 2 tsp chilli powder
Cooking Instructions
Clean, wash and soak the moong dal for 3 to 4 hours. Drain, add the green chillies and blend in a mixer to a smooth paste, using a little water. Transfer the paste into a bowl, add the asafoetida and salt and mix well. Sprinkle the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently. Grease a non-stick tava (griddle) using ¼ tsp of oil. Pour ladlefuls of the batter on it to make 3 to 4 vadas at a time. Cover with a lid and cook on a slow flame for 2 to 3 minutes. Turn upside down, cover again and cook on a slow flame using ¼ tsp of oil for 2 to 3 minutes. Repeat with the remaining mixture to make more vadas. Soak them in enough water for 2 minutes. Thereafter, squeeze out the water and keep aside.
For the curds Combine the curds and salt in a bowl and mix well using a whisk. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add this tempering to the whisked curds and mix well
|
|