|1.||Chana dal 1/4 cup|
|2.||Moong dal 1/4 cup|
|3.||Coconut pieces 2-3 tablespoons|
|4.||Dried red chilies 2|
|5.||Ginger 1/4-inch piece|
|6.||Hing few pinches|
chopped, 1/4 cup
leaves, chopped, 1/4th bunch
|9.||Coriander leaves, chopped, few sprigs|
|10.||Curry leaves, chopped, 1 sprig|
|11.||Green chilies, chopped, 1-2|
|12.||Ajwain 1/4 teaspoon|
|13.||Ghee 1/2 teaspoon|
|14.||Salt to taste|
|15.||Oil to coat the plates|
|16.||Water about 3 cups|
chana and moong dal twice.
Soak in 1/2 cup of water for 3 hrs.
coconut, broken red chilies, ginger and hing to a mixer jar.
Grind to a coarse mixture.
Add soaked dals.
Grind to a largely-coarse mixture.
ground mixture to a utensil.
Add all the remaining items, except oil and water.
Add 1 teaspoon of water.
|4.||Coat idli moulds of idli plates with a few drops of oil.|
big lemon-size ball from the ground mixture.
Flatten the ball and place it on the idli mould.
about 2-and-1/2 cups of water to an idli cooker.
Bring to boil.
Use pressure cooker, if you don't have the idli cooker.
If you use pressure cooker, do not use the whistle. Instead, cover with a steel cup.
the idli stand.
Cover the lid.
Cook for about 10 minutes on high flame and 4 minutes on medium flame.
Switch off the stove.
for the vadas to cool slightly.
Remove the vadas with a spoon.
masala vada is ready.
|TIPS||How to make Masala Vada|
|1.||Use mint leaves and small quantities of methi leaves to increase the nutritional value of the steamed masala vadas.|