Hope you are all gearing up for the monsoon! The rain brings in such lovely earthy freshness to the skies, green looks greener kindling the taste buds for something hot and spicy to go with a perfectly brewed tea/coffee.
On an evening such as this, let's enter the kitchen and cook up a dish that is packed with flavour, punch and crunch.
This is a good mix of legumes and pulses like black gram (black urad dal), black-eyed peas (karamani), green gram and bengal gram that makes it a fairly a guilt free snack.
Ingredients:
Method:
On an evening such as this, let's enter the kitchen and cook up a dish that is packed with flavour, punch and crunch.
This is a good mix of legumes and pulses like black gram (black urad dal), black-eyed peas (karamani), green gram and bengal gram that makes it a fairly a guilt free snack.
Ingredients:
- 1/2 cup of whole black gram (Karuppu Ulunthu)
- 1/4 cup of green gram (Panchai Payar)
- 1/4 cup of black eyed peas (Karamani)
- 1/4 cup of bengal gram (Kadala paruppu)
- 4 tbsp of groundnuts
- 1/2 cup finely chopped onions
- 3 tbsp finely chopped coriander
- 8-10 curry leaves
- 2-3 green chillis
- 3-4 crushed garlic cloves
- 1 tsp of salt
- Groundnut Oil to deep fry
- Water for soaking the grams
Method:
- Soak the green gram and bengal gram in water in a deep bowl for 4-6 hours.
- In another bowl soak the black-eyed peas, groundnuts and black gram in water overnight.
- Before you make the vadais/fritters, grind all the ingredients except garlic cloves in the mixer.
- The texture should be a little coarse.
- Heat oil in a frying pan on medium-high flame.
- Take a little lemon sized batter and flatten it out like a patty and drop it gently into the oil.
- Drop as many into the pan but do not overcrowd.
- Flip the vadais. Let then evenly brown. Remove them and place them on kitchen towels to absorb any excess oil.
- Serve with chutney for breakfast with Dosa or Idli or Slide it down with a hot cup of Masala tea.