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Main ingredients | Short grain rice, Split skinless black grams, Fenugreek seeds, Yogurt, Oil, Fennel seeds, Cumin seed, Crushed black peppercorns, Turmeric powder, White sesame seeds, Ginger-green chilli paste, Coriander seeds, Fresh coriander leaves |
Cuisine | Gujarati |
Course | Snack |
Prep time | 6-8 hours |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1½ cups short grain rice
- ½ cup split skinless black gram (dhuli urad dal)
- 1 teaspoon fenugreek seeds (methi dana)
- ¾ cup yogurt
- 1 tablespoon oil + for deep frying
- 1 teaspoon fennel seeds (saunf) powder
- 1 teaspoon cumin seeds
- ½ teaspoon crushed black peppercorns
- ½ teaspoon turmeric powder
- 1½ tablespoons white sesame seeds
- 1 tablespoon ginger-green chilli paste
- Salt to taste
- 1 teaspoon coriander seeds, roasted and coarsely crushed
- 2 tablespoons chopped fresh coriander leaves
Method
- Heat a pan, add rice, split skinless black gram and fenugreek seeds and dry roast on medium heat for 2-3 minutes. Take the pan off the heat, transfer the mixture into a bowl and allow to cool. Then transfer into a grinder jar and grind to a fine powder.
- Take 1½ cups of this powder into a large bowl. You can use the remaining powder to make the vadas another time.
- Add yogurt and mix with your hand. Add 1 tablespoon oil and mix well. Cover with a lid and set aside to ferment for 6-8 hours.
- Add fennel seeds powder, cumin seeds, crushed black peppercorns, turmeric powder, white sesame seeds, ginger-green chilli paste, salt and coriander seeds and mix well.
- Add coriander leaves and mix well. Add 1 tablespoon ground powder and mix well.
- Heat sufficient oil in a kadai.
- Grease your fingers with some oil, take small portions of the mixture, shape each portion into a ball and flatten it slightly. Slide these into the hot oil and deep-fry till golden brown and crisp. Drain on an absorbent paper.
- Arrange the vadas in a serving bowl and serve hot.
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