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| Chana (Gram) Daal
Vadi |
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| Ingredients |
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| Chana (Gram) Daal |
¼ kg |
| Onions |
2 medium size |
| Ginger paste |
1 teaspoon |
| Garlic paste |
½ teaspoon |
| Parbhi Sambar (Garam Masala) |
1½ to 2 teaspoons |
| Red chilli powder |
2 teaspoon |
| Cumin seeds |
1 teaspoon |
| Coriander leaves |
2 tablespoon |
| Green chillies |
2 small (finely cut) |
| Cinnamon |
small piece (powder) |
| Cloves |
4 (powder) |
| Oil |
for frying |
| Salt |
to taste |
| Small Prawns (Karandi) |
Optional (shelled) |
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| Procedure |
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| Soak the chana daal overnight in sufficient water.
Grind
it coarsely (not a smooth paste) and add finely cut onions,
ginger-garlic paste, sambar, red chilli powder, turmeric powder, cumin seeds,
coriander seeds, green chillies, cloves, and cinnamon powder, (prawns).
Mix well. Deep fry small round shaped vadis in hot oil till golden brown. |
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| Personal Touch |
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| Serve hot with pudina chutney or tomato sauce |
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Meghana (Shaila) P. Rane |
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