I got this recipe from my dear friend SANDHYA KAMATH. You can serve it as starters or as snacks or as side dish with rice. Speciality of this vada is it is crisp outside & soft inside. Tastes awesome when eaten hot.
INGREDIENTS:-
Chana dal - 1 cup
Moong dal - 1/4 cup
urad dal - 1 tblsp
ginger, grated - 1 tblsp
green chilles, chopped - 3-4
coriander leaves, chopped - 4 tblsp
curry leaves, chopped - 2 tblsp
salt- to taste
oil for deep frying
METHOD:-
1. Soak urad dal+chana dal+moong dal in sufficient water for 2 hrs. & grind them in mixer coarsely without adding water.
2. To this, add grated ginger+chopped curry leavs, coriander leaves, green chillies+salt to tastte & mix well.
3. Heat oil in a kadai , make small balls from dough, flatten them & deep until golden brown.
4. Serve hot.
HAPPY COOKING :))))))
HORSE GRAM DOSA is a healthy breakfast . This is nothing but our KULTHA RAMDAN recipe only the difference is no need to fermant batter over night & in kultha ramdan, we grind rice coarsely . Here, we grind everything together smoothly. I got this recipe from my gorgeous friend LAXMI SHENOY who is an alrounder. A must try one.
(dosa batter)
INGREDIENTS:-
horsegram - 1 cup
urad dal - 1 cup
dosa rice - 2 cup
salt to taste
ghee - as required
METHOD:-
1. Soak horse gram, urad dal & rice together minimum for 3 hours.
2. Wash & grind them smoothly by adding enough water.
3. Take the batter in a bowl. Add salt & mix well.
4. Heat non stick dosa tawa, spread a laddle full of batter , drizzle ghee/oil on it & close the lid.
5. After a while turn it over , when done remove from fire.
6. Serve it hot with chutney/sambar/ any gravy/bhaaji/pickle.
NOTE:- If you are not using batter immediately, then keep it in fridge. Don't fermant it.
HAPPY COOKING:))))))
This is another amchi delicacy. Usaually we deep fry pathrode slices using MARVALA PAAN means special cococasia leaves that we get from western ghats only during rainy season. You can either deep fry it using bombay rava/rice flour or you can shallow fry it on tawa too. I prefer deep fry using bombay rava. Actually this is my mom's signature dish. She used to send all relatives & friends deep fried marvala panna podi & round mashroom phanna upkari during rainy season. That taste is still on my tounge. After marraige my MIL taught me that we can make pathrode podis in any season using ordinary colocasia leaves. But she used to shallow fry it. But my SIL told we can deep fry them too & it tastes crisp & awesome. & My hub liked her version very much. So, today we are going to make deep fried pathrode slices using ordinary cococasia leaves. You can use marvala paan to for same recipe. Since marvala paan are smaller in size, use 20 for given proportion. Here i used huge colocasia leaves, so i used only 4. If you have smaller leaves also then use biggest colocasia leaf as base other smaller ones adjust on that. Here we are going to make thin slices & going to deep fry it, so make only 2 levels. I mean if you are steaming them using other recipe then you can make upto 3 levels. Use only tender colocasia leaves or fresh marvala paan. Otherwise your throat may start itching after eating it.
(deep fried using rice flour)
INGREDIENTS:-
colocasia leaves - 4 huge OR marvala paan - 20
urad daal - 1/2 cup
white rice - 1/2 cup
dried red chillies - 16 (shallow fried in little oil)
hing - size of peanut
tamarind - small amla size
salt to taste
bombay rava/rice flour - 1/2 cup
oil for deep fry
METHOD:-
1. Soak rice in water atleast for 1/2 hr.
2. Cut the stem & vein of colocasia leaves if they r thick & wash them.
3. In a pan, dry roast urad dal till pleasent aroma comes & it changes its colour to light brown.
4. Wash rice & urad dal together.
5. Grind them along with red chillies+hing+tamarind+salt to a coarse paste by adding very little water, Paste should not be watery & this is very important.
6. Place one colocasia leaf on a flat surface by placing reverse side facing up. & appply ground paste on it.
7. Place another leaf on it & again apply paste on it.
8. Fold both the sides & apply ground paste on them too.
9, Now make the rolls & repeat same for another 2 leaves.
10. Keep the rolls in deep freezer for 1/2 an hour so that we can cut them into thin slices(this is my youngest SIL's tip. My mom's tip is tie banana stem thread around the roll...we call it vaayu by keeping 1/2 inch difference & then slice them. I found my SIL's tip easier , so followed it )
11. Now take them out of freezer & make thin slices of them.
12. Roll them in bombay rava/rice flour(i prefer bombay rava). (To know how to make pathrode rolls follow this link PATHRODE
13. Heat oil & deep fry them.
14. Serve hot either as starter or for lunch/dinner.
(using rice flour)
(using bombay rava)
HAPPY COOKING:)))))))
