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Curd Vada - Thayir Vadai | Ventuno Home Cooking

Curd Vada - Recipe Ingredients: For Vada Batter Urad Dal - 200 ml Rock Salt Little Water For Tempering: Oil - 1 tsp Urad Dal - 1 tsp Mustard seeds - 1/2 tsp Asafoetida powder - 1/2 tsp Red chili - 2 nos Few Curry leaves Piece of chopped Ginger Curd/Dahi - 1 liter Onion - 1 no finely chopped (Optional) Salt to taste Oil for frying Warm Water Garnish with Coriander leaves Garnish with Boondi Method: 1. Soak urad dal in water for 1 hour 2. Grind the soaked dal with rock salt in to a coarse thick batter. Add little water if needed 3. Temper urad dal, mustard seeds, asafoetida powder, red chili, curry leaves and ginger in oil 4. Add the tempered ingredients to curd and whisk 5. Add salt (& onion & green chili optional) and mix. Keep aside 6. Wet your hands. take egg sized batter and flat it on palms. Make holes in the center. 7. Gently slip in to boiling hot oil and deep fry till its golden brown in color 8. Dip the vada when its still warm (not very hot). 9. Soak in curd for 2 hours 10. Garnish with Coriander leaves & Boondi

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