Ingredients:
Method:
1. Finely chop onion, green chillies, ginger (if using), curry leaves, cilantro.
Finely chopping of onion is essential if not while deep frying onion pieces will float on oil and get’s burnt! So do finely chop it.
2. Mix all the ingredients in a large bowl except oil and water and it will have crumble texture due to water in onions.
3. Sprinkle water 1tbsp at a time, until smooth dough is form, keep aside for 15mins.
4. Meanwhile heat oil in wok for deep frying, add 2tbsp of hot oil to vada mixture and mix everything well, it will be pitiable roti dough type.
5. Divide into equal portions, take one pieces at a time, make a ball and flatten it on your palm or use a plastic sheet/zip lock bag.
6. Drop 4-5 vadas in hot oil and deep fry until golden brown both sides in slow-medium flame, keep turning the vadas in intervals. The frying takes little longer than normal vada to have patience.
- Maida/Plain Flour – 1 Cup
- Chiroti Rava/Suji/Fine Semolina – 1/2 Cup
- Rice Flour – 1/4 Cup
- Onion – 1 Large
- Green Chillies- 3-4
- Curry Leaves – 2 sprigs
- Cilantro/Coriander Leaves – 8-10 sprigs
- Soda Bi-Carb – A pinch
- Salt – to taste
- Ginger – 1/2” pieces [optional]
- White Sesame Seeds – 2 tbsp
- Hot Oil – 2 tbsp
- Oil – For deep Frying
- Water – 4-6 tbsp
Method:
1. Finely chop onion, green chillies, ginger (if using), curry leaves, cilantro.
Finely chopping of onion is essential if not while deep frying onion pieces will float on oil and get’s burnt! So do finely chop it.
2. Mix all the ingredients in a large bowl except oil and water and it will have crumble texture due to water in onions.
3. Sprinkle water 1tbsp at a time, until smooth dough is form, keep aside for 15mins.
4. Meanwhile heat oil in wok for deep frying, add 2tbsp of hot oil to vada mixture and mix everything well, it will be pitiable roti dough type.
5. Divide into equal portions, take one pieces at a time, make a ball and flatten it on your palm or use a plastic sheet/zip lock bag.
6. Drop 4-5 vadas in hot oil and deep fry until golden brown both sides in slow-medium flame, keep turning the vadas in intervals. The frying takes little longer than normal vada to have patience.
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