Ingredients

Procedure

• Soak black gram overnight. Grind it to a smooth paste.
• Add salt, asafoetida and chopped curry leaves.
• Heat oil to a smoking point in a frying pan.
• Reduce the flame to medium.
• Wet hands and take a small portion of the paste.
• Flatten it to a round shape in your palm.
• Immerse in oil and turn over after a minute.
• Cook until both sides are golden brown.

Serve hot, with chutney or sambar.

Vada makes a tasty breakfast or a crunchy evening snack.
GREEN CHUTNEY

Ingredients

Procedure

• Grind all the ingredients in a mixer. The mixture should be finely ground.
• Add a few drops of water to the mixture.

A good accompaniment for Idli / Dosa / Vada

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