PALAK/ SPINACH VADA
INGREDIENTS
MOONG DAL/ CHERUPAYAR PARIPPU/ SPLIT GREEN GRAM- 1 CUP
CHANA DAL / BENGAL GRAM- 1/2 CUP
RICE FLOUR- 1/4 CUP (IF GRINDED DAAL WATERY )
SPINACH 1/2 BUNCH FINELY CHOPPED
GINGER- 1 INCH PIECE
GREEN CHILLIES- 3-4
ASAFOETIDA POWDER-A PINCH
SALT
OIL
PREPARATION
SOAK THE DAALS FOR 1 HOUR IN WATER
COARSELY CRUSH GINGER, GREEN CHILLIES AND THE SOAKED DAALS
MIX IT WITH PALAK, SALT AND ASAFOETIDA POWDER
MAKE SMALL BALLS
DEEP FRY IN OIL
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