Halwai November 21, 2020

Ingredients:

• 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

Method:

  1. Chop ginger, green chilli and curry leaves.
  2. In a bowl, mix hing, peppercorns, chopped ginger, green chillies, curry leaves, shredded cabbage, and onion.
  3. Do not add salt now.
  4. Before frying the batter please keep all the chopped ingredients ready.
  5. Soak black gram for 2-3 hours and drain out water completely.
  6. Grind black gram to a thick and smooth paste.
  7. Add or sprinkle 2-3 tbsps water during grinding.
  8. Transfer the batter into another flat bowl and mix it with chopped ingredients, peppercorns, hing, and salt to taste.
  9. Wet your palms and take batter into the palms.
  10. Shape it like a doughnut with a hole in the centre.
  11. Put the vada directly into the medium hot oil and fry till it attains golden colour on both sides.
  12. Drain excess oil and serve hot.
  13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya