Methi Corn Vada
Fixings
Channa dal - 1/4 glass
Sweet corn - 1/4 glass
Fenugreek leaves - 1/2 glass
Onion - 1 (finely slashed)
Green chilies - 2
Corn flour - 2 tbsp
Rice flour - 1 tbsp
Fennel seeds - 1/4 tsp
White sesame seeds - 1/4 tsp
Asafoetida - a squeeze
Curry leaves - 4 (slashed)
Salt - to taste
Oil - for profound browning
Technique
Wash and douse the chana dal in water for 2 hours. Channel the fluid and toil it coarsely in a blender or a mixie. Try not to include any water while pounding.
After the chana dal is coarsely ground, include the sweet corn and heartbeat it till it is somewhat squashed. Try not to granulate to a smooth glue.
Expel it in a blending dish. Blend the various fixings - fenugreek leaves, cleaved onion, hacked green chilies, curry leaves, corn flour, rice flour, salt, asafoetida, sesame seeds and fennel seeds. It ought to shape a thick vada hitter.
Squeeze out little balls out of it and smooth it like vadas in your palm. If necessary, oil your palm before forming.
Heat oil in a kadai. Profound sear the vadas in medium warmth till brilliant cocoa.
Channel abundance oil onto a paper towel. Serve hot.
Fixings
Channa dal - 1/4 glass
Sweet corn - 1/4 glass
Fenugreek leaves - 1/2 glass
Onion - 1 (finely slashed)
Green chilies - 2
Corn flour - 2 tbsp
Rice flour - 1 tbsp
Fennel seeds - 1/4 tsp
White sesame seeds - 1/4 tsp
Asafoetida - a squeeze
Curry leaves - 4 (slashed)
Salt - to taste
Oil - for profound browning
Technique
Wash and douse the chana dal in water for 2 hours. Channel the fluid and toil it coarsely in a blender or a mixie. Try not to include any water while pounding.
After the chana dal is coarsely ground, include the sweet corn and heartbeat it till it is somewhat squashed. Try not to granulate to a smooth glue.
Expel it in a blending dish. Blend the various fixings - fenugreek leaves, cleaved onion, hacked green chilies, curry leaves, corn flour, rice flour, salt, asafoetida, sesame seeds and fennel seeds. It ought to shape a thick vada hitter.
Squeeze out little balls out of it and smooth it like vadas in your palm. If necessary, oil your palm before forming.
Heat oil in a kadai. Profound sear the vadas in medium warmth till brilliant cocoa.
Channel abundance oil onto a paper towel. Serve hot.
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