|
Ingredients
|
Quantity
|
|
Split black gram
|
200gms
|
|
Green chillies
|
10gms
|
|
Onions
|
50gms
|
|
Sod bicarbonate (optional)
|
a pinch
|
|
Fresh curds (not sour)
|
1.5 litre
|
|
Chilli powder
|
2gms
|
|
Cumin powder (roasted)
|
1gm
|
|
Salt
|
to taste
|
|
Coriander leaves
|
50gms
|
Wash and soak the gram in water for 8 to 10 hours. Drain
water. Grind to a fine paste (till light and frothy). Add salt, finely chopped
green chillies (seeds may be removed from chilli), onions and soda. Set aside
for half an hour. Beat well to enclose air. Make mixture into round flat cakes
(about 5 cm in diameter and 1.5 cm thick) in the palm of wet hands. Make a hole
in the centre and deep fry in hot oil till golden brown. Soak fried wadas in salted hot water (for
about 15 minutes) immediately after removing from the oil. Squeeze out the
water gently by pressing wadas between the palms of booth hands. Put into
beaten curds flavoured with chilli powder and cumin powder. Garnish with finely
chopped coriander leaves. Serve with or without tamarind chutney. Weight per
portion: 20gms
Tamarind chutney:
|
Ingredients
|
Quantity
|
|
Tamarind
|
50gms
|
|
Jaggery (gur)
|
10gms
|
|
Green chillies (removed seeds)
|
1
|
|
Chilli powder
|
2gms
|
|
Salt
|
to taste
|
|
Water
|
300ml
|
