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| Main Ingredients | Split Bengal gram, Split green gram skinless |
| Cuisine | Andhra |
| Course | Snacks and Starters |
| Prep Time | 1.30-2 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Mysore Vadai
- 1/2 cup Split Bengal gram soaked
- 1/2 cup Split green gram skinless soaked
- 1/2 cup Split black gram skinless (dhuli urad dal) soaked
Method
- Drain the soaked dals and grind them to a coarse paste without adding any water.
- Remove the mixture into a bowl and add cashewnuts, melon seeds, coriander leaves, curry leaves, ginger and salt and mix well.
- Heat sufficient oil in a kadai on medium heat. Drop spoonsful of mixture into the oil and deep fry till golden brown and crisp.
- Drain on absorbent paper. Serve hot with coconut chutney.
Nutrition Info
| Calories | 1525 |
| Carbohydrates | 181.4 |
| Protein | 73.7 |
| Fat | 56.2 |
| Other Fiber | Iron- 14.1mg |
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