Difference between revisions of "Masala Vada"
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* [[salt]] to taste | * [[salt]] to taste | ||
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# Soak all dals together for an hour. | # Soak all dals together for an hour. | ||
# Grind all ingredients except [[onion]]s to a coarse paste. | # Grind all ingredients except [[onion]]s to a coarse paste. | ||
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==References== | ==References== | ||
<references/> | <references/> | ||
| − | [[Category:Indian cuisine]] | + | [[Category:Indian cuisine]] |
| − | + | [[Category:South Indian cuisine]] | |
| − | + | [[Category:Curry Recipes]] | |
| − | [[Category:South Indian | + | [[Category:Curry leaf Recipes]] |
| − | + | [[Category:Channa dal Recipes]] | |
| − | + | [[Category:Urad dal Recipes]] | |
| − | [[Category:Curry Recipes]] | + | [[Category:Toor dal Recipes]] |
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| − | [[Category:Curry leaf Recipes]] | ||
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| − | [[Category:Channa dal Recipes]] | ||
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| − | [[Category:Urad dal Recipes]] | ||
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| − | [[Category:Toor dal Recipes]] | ||
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[[Category:Ketchup Recipes]] | [[Category:Ketchup Recipes]] | ||
Latest revision as of 14:30, 15 July 2012
Description
- Ethnicity - South Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 1/2 cup: toor dal
- 1/2 cup: channa dal
- 1 tbsp: urad dal
- 1 no: onions, big and finely chopped
- 5 no: Red Chillies
- 1" inch piece: ginger
- A few: curry leaves
- oil for deep frying
- salt to taste
Procedures
- Soak all dals together for an hour.
- Grind all ingredients except onions to a coarse paste.
- Heat oil for deep frying.
- Add onions to the paste.
- Shape like Vada and deep fry.
- Serve hot with ketchup or chutney.
