Breakfast - Vada - Cow Peas Vada

Cow Peas Vada

Ingredients Quantity Cow Peas 2 Cups Green Chillis,Finely chopped 5-7 Coriander Leaves,Finely chopped Few Curry Leaves,Finely chopped Few Onions,Finely chopped 1 Big Size Ajwain/Carom Seeds 1 tsp Salt To Taste Oil To Deep Fry

Serving 3 Preparation Time 10 mins Soaking Time 1 Night Cooking Time 15 mins

Method :

1	2	3
4

1. Wash and soak cow peas in about 6 cups of water for about 12 hours. Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
2. Add all other ingredients to the dal batterand beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
3. Heat the oil in a frying pan over medium high heat. Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
4. Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.

Tips :

1. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
2. Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape.
3. Check more Vada Recipes.
4. Have look at more recipes with Cowpeas

List - Sweets - Gaarelu/Boorelu

Sweets - Boorelu/Gaarelu - Finger Millet Boorelu/ Ragi Boorelu

Finger Millet Kaju Boorelu

Ingredients Quantity Finger_Millet 3 Cup Jaggary 1 Cup Fresh Coconut 1 Cup Cashews 1/2 Cup Oil To Deep Fry

Method :

1

2

3

1. Grind the finger millet in a mixer adding jaggery,cashews and coconut. Now take the mixture in a vessel and rest it for atleast 1 hr.
2. Take a pan or plastic sheet, spread little oil into it. Place the dough and start spreading into a circle like poori size.
3. Now heat oil in a kadai. To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to drop the poori's. When it puffs up on both sides drain the oil and transfer it in a plate. Fry the rest of the pooris in the same way.

Tips :

Sweets - Boorelu/Gaarelu - Biyyam Pindi Gaarelu