Time 45 min
Ingredients
Chickpeas flour/ Besan 1 cup
Fresh chopped coriander 1 cup
Cumin coriander powder 1/4 tsp
Cumin coriander powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red chili powder 1 tsp
Ginger garlic paste 3/4 tsp
Crushed dhana 1tsp
Fennel seeds 1tsp
Sesame 1 tsp
Grated jaggery 1 tsp
Green chilies 4-5
Water 1/2 cup
Crushed dhana 1tsp
Fennel seeds 1tsp
Sesame 1 tsp
Grated jaggery 1 tsp
Green chilies 4-5
Water 1/2 cup
Salt to taste
Oil to add to batter 2 tsp
Oil to shallow fry wadi 1/4 cup
Oil to shallow fry wadi 1/4 cup
Cooker for steaming
Method
Mix all ingredients except oil and make a thick batter. Batter or dough consistency should be thick so that you can make roll. Put little oil on your palm and make 3-4 rolls of 2-3 cm diameter. Keep these rolls on greased
flat vessel and steam for 20 - 30 minutes. Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai. It tastes wonderful with rice, chapati as a side dish.
Tip
You can first blend 1/4 of coriander, ginger, garlic, turmeric powder, jaggery, salt, green chilies, red chili powder fennel seeds, sesame in blender. Then add remaining coriander, besan and oil to make batter but of thick consistency so that u can make roll to steam.
If you want very soft vadais u can make batter like idli adding more water, then pour this batter on greased plate and steam. Cut into square shape, deep fry or shallow fry.
Tip
You can first blend 1/4 of coriander, ginger, garlic, turmeric powder, jaggery, salt, green chilies, red chili powder fennel seeds, sesame in blender. Then add remaining coriander, besan and oil to make batter but of thick consistency so that u can make roll to steam.
If you want very soft vadais u can make batter like idli adding more water, then pour this batter on greased plate and steam. Cut into square shape, deep fry or shallow fry.
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