Sunday, February 27, 2011


Ingredients :

Bengal gram dhal - 1 cup

Onions - 2 (cut finely)

For the gravy:
Onions - 4 (cut into thin long pieces)
Garlic - 2
Tomatoes - 1/4 kg (Blanch in hot water, remove 
  the skin and make it into a paste).

Grind together :

Onion - 1
Ginger - 1 " piece
Garlic - 4 flakes
Red chilles - 5
Green chilles - 5
Ani seeds - 1/2 tsp
Cardamoms - 3
Cloves - 3
Cinnamon - 1 " piece
Roased bengal gram dhal - 1 tbsp
Coriander seeds- 2 tbsp
Cumin seeds- 1/2 tsp

For making Vadai :

1.  Saok dhal for 2 hours.
2.  Drain the water. Grind it coarsely with enough salt. Mix finely cut onions.
3.  Heat oil in a pan, prepare small balls from the gound paste and deep fry. Keep aside. (Do not fry till deep brown. remove when it turns golden).

Method :

1.  Heat 3 tbsp of oil in a pan and fry garlic and then onions.
2.  When it turns into gloden brown in colour, add the ground    mixture, fry till oil separates.
3.  Mix tomato paste and fry well. Pour 3 cups of water with turmeric powder, sugar and salt.
4.  When it starts boiling add the fried vadais in it and let it boil for a few minutes. (if the water is not enough add little more, otherwise the vadais will absorb the water and the gravy will become very thick).
5.  Remove from fire and garnish with cut coriander leaves. Serve with appam doasai or idlis.

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