Tuesday, August 23, 2016


TELUGU-pesarapappu-cabbage vadalu, TAMIL-pasiparuppu cabbage vadai


  1. Moong dal soaked and grinded paste-2cups
  2. Rice flour-1/2 cup
  3. Cornflour-2 ts
  4. finely chopped onion-1/2 cup
  5. finely chopped cabbage-1/2 cup
  6. Finely chopped cilanto/coriander leaf/kothimeeru-1/4 th cup
  7. Finely chopped mint-2 tbs
  8. Finely chopped curry leves-10
  9. Green chili paste-2 ts
  10. Ginger garlic paste-1 ts
  11. Turmeric-1/4th ts
  12. Salt- to taste
  13. Fennel seeds/saunf/sompu-1ts
  14. Caram seeds/ajwain/vamu-1 ts
  15. oil-for Deep frying
  1. soak dal for 1 hour in water ,strain the dal
  2. To this add green chili paste,salt and blend to fine paste
  1. Combine all ingredients in the bowl
  2. wet your hands and take a table spoon of mixture in hand then press like vada
  3. Slowly drop the vada in oil and deep fry
  4. Repeat the same process and deep fry in batches
  5. fry till golden brown
  6. Serve hot with ketchup
  1. If you feel the batter is loose,add some rice flour and corn flour
  2. these vada's are light compared to vada made with chik pea flour....stomach feels light
  3. Person's who are having digestion problem can eat this vada....these are easily digestible

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