We had a good share of rains this year. Not a normal thing in this dessert where it rain twice or thrice in winters
Last week when we had these showery days making the climate so pleasant I asked K if he was in for some Mung Daal Vadas. He made a grumpy face telling me you knaw ,
I had it last year in Ramadan. Wow, now this is what you get for being sweet. He likes teasing me & each time the period extends to a year if I have not made his fav dishes for few weeks. Well relations between two people make life easier with little banters , teasing and loads of understanding. I always feel , Allah has blessed me in this matter. Shukr Alhamdo Lilha.
And so it was decided to make mung vadas along with his demands for Murgi Ka Salan and Bajri ki roti to suit this pleasant climate.
Before proceeding lets have little notes to make this crispy vadas. The batter for the vadas have to be coarsely grounded. A completely pasty texture won’t give the crunchiness. If you are doubtful for the crunchiness add in a pinch of baking soda.And lastly chilies can be adjusted to your liking.
To the recipe…….
Ingredients
I
1 cup yellow mung daal
1 tbsp chana daal
II
3 cloves of garlic
1 green chilly
1/2 tbsp cumin
III
1 tsp red chilly flakes
1/2 tsp crushed coriander seeds
4 tbsp green coriander chopped
2 big size onion sliced (half moon)
1/2 tsp turmeric powder
Salt to taste
Oil for frying
Method:
- Soak both the dals for 1 -2 hrs.
- Drain the water , add in all II ingredients & grind coarsely.
- Now add all III ingredients. Mix well
- Heat the oil & pour in the fritters/ vadas pressing the little in the middle.
- Deep fry till light brown. Drain the excess oil properly.
- Serve hot with radish relish or any chutney.Enjoy.
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