Masala Preparation
- Roast methi, chana daal, and asafoetida.
- Add chillies when daal starts getting red.
- If using dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is
fine. Keep aside.
247. Vada
Ingredients
Moong Daal 1/2 cup
Urad Daal 1/2 cup
Onion 1
Coriander 2 tsp.
Green Chili 1
Chili powder 1/2 tsp.
Salt 1 tsp.
Ginger 1 tsp.
Baking Soda 1/4 tsp.
Method
- Soak urad daal and moong daal for 2-3 hours.
- Grind daals into a coarse paste.
- Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix
well and set aside for 4-5 minutes. - Fry small spoonfuls of the mixture in hot oil.
248. Didir Onion Rava Dosa
Ingredients
one cup semolina/rava
one cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas
Method
- Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are
formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed
cumin asafoetida and leave in a warm spot for six to seven hours at least. - When ready to eat, spray a non-stick pan lightly with oil and warm.
- Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop
chopped green chillies and ginger into batter.