Sending this to Srivalli's SNACKS MELA
INGREDIENTS:
Kadalai Parupu or Bengal Gram - 2 Tumblers Red/Green chilly - 4 to 5 Fennel Seeds - 2 spoon Coriander/Curry leaf - 1 Handful Asafoetida powder or Hing - Small pinch Ginger - 1" Garlic - 5 Cloves salt - To taste Oil - Deep Fry
METHOD:
Soak Bengal gram for 3 hours in water. After 3 hours drain the water completely to avoid the oil absorption. Grind the above ingredients except Coriander/Curry Leaf and Fennel Seeds. Content should be grinded partially to enable the crispy taste. Once grinded, mix coriander/curry leaf and Fennel seeds and make the mixture into lemon sized balls. Take each ball and press it to get a vadai shape and make a deep fry.
INGREDIENTS:
Kadalai Parupu or Bengal Gram - 2 Tumblers Red/Green chilly - 4 to 5 Fennel Seeds - 2 spoon Coriander/Curry leaf - 1 Handful Asafoetida powder or Hing - Small pinch Ginger - 1" Garlic - 5 Cloves salt - To taste Oil - Deep Fry
Soak Bengal gram for 3 hours in water. After 3 hours drain the water completely to avoid the oil absorption. Grind the above ingredients except Coriander/Curry Leaf and Fennel Seeds. Content should be grinded partially to enable the crispy taste. Once grinded, mix coriander/curry leaf and Fennel seeds and make the mixture into lemon sized balls. Take each ball and press it to get a vadai shape and make a deep fry.
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