Ingredients
250 gm bengal gram, soaked for 4-5 hours
1 cup cabbage, finely chopped
½ cup onion, finely chopped
2-3 green chilies, finely chopped
8-10 curry leaves
1” ginger, finely chopped
Salt to taste
Oil for frying
Method
Grind dal to a paste
Mix cabbage, ginger, chilies, curry leaves and salt in the dal.
Shape them into about 16-18 vadas – small, round and flat.
Heat oil in Kadhai (Wok).
Deep fry the vadas in hot oil till golden brown and crisp.
Serve hot with green chutney or tomato ketchup.
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