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Published On: 18 Jul 2014
Soak chana dal in water for around 2 - 3 hours.
Drain the water add 1 green chilli, salt and asafoetida.
Make a thick paste of it in a blender by adding little amount of water so that it becomes semi thick.
Make round balls out of this paste.
Heat the oil in a pan and then reduce the flame to medium.
Deep fry these dal balls till golden in color.
Let the vadas cool down. Soak them in water for about 2 - 3 minutes and then squeeze out all the water and keep the vadas aside.
In a pan, add little oil and let it heat.
Put it on low flame and add curry leaves, mustard seeds and fenugreek seeds. Wait till the seeds start cracking.
Add finely chopped green chillies and let it cook.
Put wheat flour and stir continuously so that it doesn't stick to the pan.
Cook till it becomes light brown.
Add water in portions while continuously mixing it well in order to prevent lump formation.
When it becomes semi - thick, add salt and red chilli powder.
Now add the vadas and cook for 2 - 3 minutes.
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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.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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