Ambode/ masala vada
Ingredients:
Channa dal - 2 cups (soaked for 4 hours)
coriander leaves - 1 big sized bunch (1 cup full after chopping it finely)
green chillies - 15 nos.
grated coconut - half cup
asafoetida - 2 pinches for flavour
Method:
Grind channa dal and chillies very coarsely. Add salt, grated coconut, coriander leaves, asafoetida, and mix well. Make small balls, and press it between your fingers into a thin layer. (it will be crisper if the layers are thin), and deep fry in oil till golden brown.
Eat it hot preferably. It will not stay beyond one day after deep frying it.
Let me know how it turns out....:-)
Channa dal - 2 cups (soaked for 4 hours)
coriander leaves - 1 big sized bunch (1 cup full after chopping it finely)
green chillies - 15 nos.
grated coconut - half cup
asafoetida - 2 pinches for flavour
Method:
Grind channa dal and chillies very coarsely. Add salt, grated coconut, coriander leaves, asafoetida, and mix well. Make small balls, and press it between your fingers into a thin layer. (it will be crisper if the layers are thin), and deep fry in oil till golden brown.
Eat it hot preferably. It will not stay beyond one day after deep frying it.
Let me know how it turns out....:-)
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