Breakfast - Vada - Green Pea Dahi Vada

Green Pea Dahi Vada

Ingredients Quantity Vada Green Peas 1 Cup Urad dal 1 Cup Milk 2 Tbsp Green Chillies, Finely Chopped 2 Coriander Leaves, Finely Chopped Few Ginger, Finely Chopped 1 Tsp Baking Soda 1/2 Tsp Salt To Taste Oil To Deep Fry Dahi Fresh Curds 2 Cups Ginger Paste 1/2 Tsp Coriander Leaves, Finely Chopped Few Green Chilli Paste 1/2 Tsp Salt To Taste Tempering Ingredients As required

Serving 2 Preparation Time 15 mins Soaking Time 6 Hrs Cooking Time 20 mins

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1. Beat the curds well, and add other curd ingredients and mix well. Prepare Tempering and add this to the dahi. Keep aside for later use.
2. Wash and soak green peas and urad dal for 6-8 hours. Coarsely grind the soaked green peas in a mixer,without adding water. In the same way grind the urad dal like vada batter.
3. Transfer this to a bowl, add all other vada ingredients(except milk).Mix well with a spoon.
4. Heat oil for deep frying. Keep on medium flame. mear some oil on your palm, take a lemon size ball of the mixture,and press gently with your other palm to a round shape.
5. Now put it gently into the hot oil and deep fry until golden brown. Repeat and same for 3-4 vadas per batch.
6. Then take 1 litre water, add salt,,milk and heat it till it becomes warm. Put all the Vadas into the water and cover it. After soaking them for half an hour, take out the Vadas from the water. Now sqeeze out the excess water from the Vadas by pressing with your hand. Most of the oil will get squeezed out too. Take out vadas and gently put them into the curds mixture.

1. Check more Vada Recipes.
2. Try more recipes with Green Peas or Urad Dal.

Breakfast - Poori - Peas Poori

Breakfast_Poori_Peas

Ingredients Quantity Oil To Fry Paste Green Peas 1/2 Cup Coriander Leaves, chopped 2 Tbsp Salt To Taste Green chillies, chopped 2 Caram Seeds 1/2 tsp Dough Wheat Flour 1 Cup Semolina 1 Tbsp

Method :

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1. Add "Paste" ingredients into blender and make a fine paste by adding enough water.
2. Add "Dough" ingredients and 1 Tbsp of oil and mix it well.
3. Add the green peas paste and water to make a fine poori dough. Make the dough very stiff by adding required water. If it is sticking to your hands the dough is not stiff.
4. Divide them into smaller size poori portions. Roll out the poori's.
5. Deep fry them into oil.

Tips :

1. You can use even boiled green peas.
2. You can use All purpose flour instead of wheat Flour.
3. Semolina is used to make the poori's remained puffed up .
4. Rolling the poor's too thin nor too thick.
5. If you roll out the poori's with by applying oil, you can even fry them even a day later. Only thing is you need to cover them with clean wrap.
6. When you fry poori, just press it on the top of the poori to get puffed up.