Mysore Vadai

        • Urad dhal- 1/4 cup
        • Channa dhal (Bengal gram)- 1/4 cup
        • Green gram dhal-1/4 cup
        • Thoor dhal- 1/4 cup
        • Ginger & green chili paste- 2 tsp
        • Chopped Cilantro (Coriander)
        • Curry leaves
        • Cashewnut pieces- 2 tablespoon
        • Salt
        • Oil

        Soak all the dhals in water for 4 hrs. Drain well, add salt and grind the dhals coarsely. Then add cashewnut pieces, cilantro, curry leaves, ginger & chili paste to the ground dhal and mix well. Make small balls out of it and keep it in a plastic sheet or a small plantain leaf and flatten it with wet hands. Deep fry this in hot oil till both sides turns brown and crisp. Serve hot.

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