1. Soak black gram overnight or for 6 to 8 hours.
2. Drain the water and grind to a fine paste.
3. Add green chilies, ginger, asafetida, coriander leaves, salt and, if desired, chopped onion.
4. Heat 1 tablespoon oil and mix in with the paste.
5. Form into small, flat rounds and deep fry on a medium fire till golden brown.
6. Serve hot.

Dahivada

1. Soak the fried vadas in luke-warm water for half an hour.
2. Remove, press between the palms to drain out the water and arrange in a bowl.
3. Dilute the curd with a little water and churn well.
4. Pour it over the arranged vadas, and sprinkle over with a little red chili powder and salt.
5. Serve cold.
   

Recipe List | Next Recipe