Deep-fried red gram dumplings (Toor Dal Vadai) recipe
ingredients
Split red gram (arhar dal), soaked in cold water overnight
2 cups (300 g) 11 oz Fenugreek seeds (methi dana)
1/2 tsp (1 1/2 g)
Soda bicarbonate
1/2 tsp (3 g)
Salt to taste
Green chillies, finely chopped 2
Vegetable oil for deep-frying
2 cups (300 g) 11 oz Fenugreek seeds (methi dana)
1/2 tsp (1 1/2 g)
Soda bicarbonate
1/2 tsp (3 g)
Salt to taste
Green chillies, finely chopped 2
Vegetable oil for deep-frying
method
1. Drain the split red gram and blend to a fine paste with the fenugreek seeds. Mix in soda bicarbonate, salt, and green chillies.
2. Heat the oil in a wok (kadhai); drop spoonfuls of this thick batter and fry until uniformly brown and cooked. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot or cold with any pickle or chutney of your choice.
Note: The dumplings may be baked in greased cup cake trays in an oven set at 180°C (350°F) for 30-40 minutes.
2. Heat the oil in a wok (kadhai); drop spoonfuls of this thick batter and fry until uniformly brown and cooked. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
3. Serve hot or cold with any pickle or chutney of your choice.
Note: The dumplings may be baked in greased cup cake trays in an oven set at 180°C (350°F) for 30-40 minutes.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
