Rice Vada - SK Khazana You can never have enough of fried foods, and this Rice Vada is something exclusive for you to enjoy this monsoon! This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Jul 2020 in Recipes Course New Update Main Ingredients Rice, Split black gram skinless (dhuli urad dal) Cuisine South Indian,Indian,Fusion Course Snacks and Starters Prep Time 7-8 hour Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Rice Vada - SK Khazana 1 cup Rice soaked overnight and drained 5 tablespoons Split black gram skinless (dhuli urad dal) soaked overnight and drained 1 large Tomato chopped 1/2 inch piece Ginger 4-5 Garlic cloves Tamarind ½ lemon sized ball to taste Salt 3 tablespoons Fresh coriander leaves chopped 1 medium Onion chopped 1/4 teaspoon Carom seeds (ajwain) 1-2 Greec chillies chopped 1/2 teaspoon Turmeric powder 1/4 teaspoon Baking powder for deep-frying Oil Method Put split black gram, rice and 3 tbsps water in a blender jar and blend to a smooth paste. To make tomato chutney, put tomato in another blender jar. Add ginger, garlic, tamarind and a little water and blend to a fine paste. Transfer into a bowl. Add salt and mix, add 1 tbsp coriander leaves and mix well. Transfer the rice-black gram mixture into another bowl. Add onion, carom seeds, green chillies, remaining coriander leaves, Turmeric Powder and salt and mix well. Add baking soda and mix well. Heat sufficient oil in a kadai, drop small portions of the dough with your fingers into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. Transfer them on a serving platter and serve hot with tomato chutney. #Baking powder #Carom seeds (ajwain) #Fresh coriander leaves #Garlic cloves #Ginger #Oil #Onion #Rice #Salt #Split black gram skinless (dhuli urad dal) #Tamarind #Tomato #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article