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DHAL VADAI

Dhal vada also known as parupu vada is a popular South Indian snack. It will be crispy outside and soft inside. We need to soak the dhal for 3 hrs so that we can grind the dhal without water.Keep 1 tbsp. dhal without grinding.

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Ingredients:

Channa dhal:1/2 cup

Toor dhal :1/2 cup

Dry chillies:3

Green chilli:1

Onion:1 or 2 finely chopped

Curry leaves

coriander leaves

Salt as needed

OIl for frying

Method:

  1. To the coarsely grinded batter add dhal, chopped onions,curry leaves coriander leaves and salt.Add 1 tsp of hot oil to it
  2. Make balls . Take one ball and gently flatten it on the hands.Gather the edges to smoothen it.The more flatter the more crispier it will be.
  3. Heat oil and fry vadas by turning both sidestill golden color.

Some use shallots for this kind of vada.

Can use vada parupu alone.too.

For masala vada can add ginger and fennel seeds too.

Do not cover the vadas while it is hot it makes it soft and soggy.

make small balls and fry it will be crispy pakoras

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Pakoda | ஒரே மாவிலே பருப்பு வடையும் பக்கோடாவும் செஞ்சு அசத்துங்க” on YouTube

Categories
indian traditional cooking Uncategorized

GREEN GRAM DHAL PAYASAM

INGREDIENTS:

  • Dehusked green gram dhal:250gms.
  • Coconut:1
  • Ghee:2 tbs
  • Jaggery:500gms
  • Powdered cardomom:1tsp
  • Cashews: 2tbs
  • Raisins:1tsp

Method:

  1. Roast dehusked dhal in a kadai without oil
  2. Cook dhal and mash well.
  3. Melt jaggery in a cup of water and strain to remove dirt.
  4. Extract milk from coconut.keep aside this thick milk.
  5. Now add water and extract 2nd milk.
  6. Keep kadai or thick bottomed vessel and put mashed dhal into it.
  7. Add melted jaggery to it and mix well.
  8. Now add 2nd extract milk.
  9. when almost thick add 1st extract milk
  10. When it begins to boil remove and add cardomom powder
  11. Heat ghee fry cashews and raisins add to it.

    Payasam is now ready.Serving with vadai or with banana and papad is a good combination.Instead of coconut milk ordinary milk can be added.