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13 December 2012,02:35 by
D.Sumithra

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MIXED VEGETABLE VADAI

Serves :
6

Preparation Time :
1 hour 30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Wash the dhal and soak it in about two cups of water for one hour and drain.
  • Grind the dhal with the red chilies, the cumin seeds and the fennel seeds in a blender, gradually adding a little water as required to make a very thick batter.
  • Transfer the batter to a large bowl.
  • Add the shredded carrot, the shredded beetroot, the chopped onions, the chopped coriander leaves, the minced ginger, the chopped green chilies and salt to the batter and mix well.
  • Take about one tablespoon of batter in the palm of your hand and form a ball. Flatten with your fingers into a round patty, about one inch in diameter. Make the remaining vadai in the same way.
  • Heat the oil in a heavy bottomed, deep frying pan. Drop the vadai one by one into the oil and fry six vadais at a time until the vadais are golden brown in colour.
  • Remove vadais from oil and place it on kitchen towels to drain the excess oil.
  • Serve hot with any coriander chutney.          

INGREDIENTS

  • 300 grams of Toor dhal 
  • 50 grams of shredded carrot 
  • 50 grams of shredded beetroot
  • 4 dried red chilies
  • 2 teaspoon of cumin seeds
  • 2 teaspoon of fennel seeds
  • 2 onion, finely chopped
  • 1 inch of fresh ginger, minced
  • 2 green chilies, finely chopped
  • 100 grams of finely chopped coriander leaves
  • Salt to taste
  • Cooking oil for deep-frying

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