Cooking Oil for frying
Method
Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with
the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in
oil.
305. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece
gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for
frying
MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add
pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and
curry leaves. Make small balls and deep fry in oil.
306. Madhur Vadai
IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2
spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonGinger a small piece gratedCurry
leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying
MethodMix all the above ingredients with little water, make small balls and deep fry in oil.
307. Spinach Vadai
IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small
piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t.spoonCooking Oil for frying
MethodSoak the dhalls for 1 hour in water. Grind ginger, green chilles, hing, salt and the soaked dhall
coarsely. Add chopped spinach and makes small balls and deep fry in oil.
308. Kara Vadai
IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4
finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2
t.spoonCooking oil for frying
MethodMix all the above ingredients and make small balls and deep fryin oil.
309. Potato Bhonda
IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece
gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t.spoon
Mustard 1/2 t.spoonUrad dhall 1 t.spoonChanna dhall 1/2 t.spoonCashew 1/2 cup choppedSalt 1
t.spoonCooking Oil for frying
Method Boil potatoes with turmeric, and salt. Peel skin and mash thepotatoes and keep them aside. Fry in little
oil, mustard, uraddhall, channa dhall, cashew, green chilles, curry leaves and ginger. Mix this well with the
mashed potatoes, and add fresh lemon juice. Roll small balls and keep them aside. Make a batter with channa
flour and little salt. Coat the balls in thisbatter, and deep fry in oil.
310. Bhonda
IngredientsUrad dhall 2 cupsPepper 1 t.spoonGreen chillies 2 Coconut 2 t.spoon finely choppedCurry leaves a
fewHing a small pinchSalt 3/4 t.spoonCooking Oil for frying
MethodSoak urad dhall in water for half an hour. Wet grind urad dhall,green chilles, and salt finely. Add
pepper, hing , coconut, and curry leaves to this. Make small balls and deep fry in oil.