SOUTH INDIAN RECIPE

July 05, 2018 By PRAVEEN KUMAR

ONION BAJJI

250 g gram floor
1 tbsp cumin
2 stems of curry leaf
2 green chillies chopped
100 g onion,
1 small bunch of coriander leaves chopped
salt to taste
oil for deep frying

Make thick dough of gram floor, add green chilli, cumin and chopped curry leaf. Heat oil in a pan, once hot, drop batter coated sliced onion in oil.
Cook until they are golden drown.
Serve with cool mint sauce.

 

ANDHRA WADA

In my house, no festival is completed without Andhra Wada. During the festive days, almost all the south Indian kitchens at home end up with more or less the same menu. Wada is crunchy and is packed with protein.
1 cup whole green Moong dal (green gram lentil)
2? ginger chopped
2 green chillies chopped
50 g onion finely chopped
1 small bunch of coriander leaves chopped
1 tsp Cumin seeds
1 tsp gram flour
salt to taste
oil for deep frying
Cooking
Soak whole Moong dal in water (dal should soak completely in water) for 8 hours. Strain the water from the dal remove the green skin form dal. Grind the soaked dal to a paste (Dough should be very thick) While grinding the dal, add ginger and green chillies to the grinder as well. After grind dal to a smooth paste, add gram flour, chopped onions, cumin seeds, and coriander leaves to the batter and mix well.
Take a deep frying vessel and add enough oil for deep frying.
When the oil is hot(drop a piece of dough and the dough should immediately rise to the top), wet your hands with water and take a golf sized ball and flatten it into a wada on a wet paper towel.
Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.

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