272. Curd Vadai
Grind some grated coconut and green chillies into a thick paste.Add this to thick curd and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Add salt,
coconut pieces, black whole peppers, and asafoetida.Take a small piece of plantain leaf or plastic sheet of
paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried
uniformly.Drop this carefuly into boiling oil and fry till it turns golden brown.
273. Cabbage Vadai
Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn
over until golden brown in colour and it is fully cooked...
274. Urud Vadai (Medhu vadai)
Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3
chopped green chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of
paper place a ball of this and flatten it by hand. Deep fry this in oil and turn over until the vada turns golden
brown.
275. Dal Vadai (Aama vadai)
Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of urud dal for an hour.Grind 3 green chillies, 3 whole red
peppers and salt in a blender.Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture
and place it on a plastic sheet of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over
both sides until fully cooked.
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276. Mangalore bonda
Mix 2 cups maida and 1 cup rice flour. To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and
salt - 1/2 tsp. Add buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).
Deep fry in oil.
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277. Rawa Kichadi
Vegetables - Beans, carrots, onions
Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp.
Pour 3 teaspoons of oil in a fry pan and add mustard seeds.When it splatters, add 1 tsp urud dal, 1
teaspoon gram dal, and roast lightly.Add a pinch of asafoetida. Now add 3 cups of water and when it
begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully
cooked).
278. Rice Uppuma
Rice rawa - 1 cup, water - 3 cups ,
In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a
pich of asafoetida. Then add 6 tsp grated coconut and fry lightly.Now add 3 cups water and when it
comes to boil, add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Add a
bunch of curry leaves. Add 2 tsp of ghee while serving.