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A very popular recipe
Published On: 14 Jun 2014
Soak the bengal gram in water for 3 hours.
In a food processor grind 1½ cups of bengal gram to a smooth paste (adding very little or no water).
Add the remaining bengal gram and grind it into a coarse paste.
Add the green chillies, curry leaves, coconut pieces, turmeric powder and salt and mix well.
Form the Bengal gram paste into round vadas.
Heat oil in a pan and deep fry.
Fry the vadas on a low flame so that the vadas get cooked inside. If the oil is too hot the vada will burn on the outside without cooking it inside.
To make the vadas crisp you can also double fry them. This way the inside will be well cooked and the outside will not be burnt. The vadas will also be more crisp.
Serve hot with chutney.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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