Monday, May 21, 2012

Carrot-Cabbage Vada

Chana dal / senaga pappu – 1 cup
Finely chopped cabbage – ¼ cup
Finely chopped onion – ¼ cup
Finely chopped coriander leaves – ½ cup
Grated carrot – ½ cup
Green chilli – 5
Ginger – small piece
Jeera – 1 tsp
Saunf – 1 tsp
Curry leaves – 2 strings
Salt to taste
Oil to fry

                Wash and Soak the dal in water for 4 hours. Drain water completely. In a mixi jar add dal, green chilli, salt and make smooth paste. Transfer this mixture to a bowl. Add remaining ingredients to the same bowl except oil. Heat oil in a pan. Make it into a small vada and deep fry to reddish brown. Serve it hot.

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