• 200 g – black gram
• 2.5 cup – water ( for soaking )
• 1/2 cup – finely shredded Cabbage or grated Carrot or sliced Onion or spinach)
• 1 tbsp – very finely sliced Onion
• 2 – green chillies, finely chopped
• 1/4 tsp – Hing
• 1 tsp – peppercorns
• 1 inch – ginger, finely chopped
• 1 spring – curry leaves, finely chopped
• 1/2 tsp – salt
• 2 to 3 tbsp – water, for grinding
• 300 ml – oil for frying
- Chop ginger, green chilli and curry leaves.
- In a bowl, mix hing, peppercorns, chopped ginger, green chillies, curry leaves, shredded cabbage, and onion.
- Do not add salt now.
- Before frying the batter please keep all the chopped ingredients ready.
- Soak black gram for 2-3 hours and drain out water completely.
- Grind black gram to a thick and smooth paste.
- Add or sprinkle 2-3 tbsps water during grinding.
- Transfer the batter into another flat bowl and mix it with chopped ingredients, peppercorns, hing, and salt to taste.
- Wet your palms and take batter into the palms.
- Shape it like a doughnut with a hole in the centre.
- Put the vada directly into the medium hot oil and fry till it attains golden colour on both sides.
- Drain excess oil and serve hot.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya