IMAGERY:
INGREDIENTS:
Channa Dal - 1/2 cup
Finely Chopped Onion - 1 medium sized
Finely Chopped Green Chili - 1
Crushed Coriander seeds - 1/2 tsp
Chili Powder - 1/2 tsp
Salt - as required
Oil - for frying
PREPARATION:
Kalmi Vadai ready to serve.....
Best Serve with the hot and sweet chutneys which we prepare for Bhel Puris.
An evening snack which is a little different from the regular cuisine is always interesting to prepare and serve for the loved ones. We have the Kalmi Vadai from the cuisine of Rajasthan. This is the recipe of Chef Venkatesh Bhat which I saw online and gave my try. Its a little different with the regular masal vadai of TamilNadu. The main variation in taste comes with the addition of crushed coriander seeds and we don't have the ginger flavor in this recipe. Enjoy your evening with the varied cuisine...
Channa Dal - 1/2 cup
Finely Chopped Onion - 1 medium sized
Finely Chopped Green Chili - 1
Crushed Coriander seeds - 1/2 tsp
Chili Powder - 1/2 tsp
Salt - as required
Oil - for frying
PREPARATION:
- Soak the Channa dal in water for 3 hours and grind it like vada batter.
- To this batter add onion, green chili, coriander seeds, chili powder and salt and mix well.
- Heat oil in a wok. Once the oil is hot, prepare roundels with the batter and fry in the oil till it gets cooked well.
Best Serve with the hot and sweet chutneys which we prepare for Bhel Puris.
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