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Ingredients:
Urad dhal - 1 cup
Ginger - 1/2 inch (grated)
Green chilles - 6 nos
Asafoetida - a small pinch
Pepper - 1 tsp
Salt to taste
Rice flour - 1 cup
Curry leaves - 1 sprig
Oil - for Deep Frying
Sambar - 2 cup |
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METHOD
- Soak Urad dhal in water for 1 hour.
- Grind ginger, green chilles, Asafoetida, Pepper, Salt and Urad dhal finely to a paste without adding water.
- Mix this paste with rice flour and curry leaves.
- Make small balls and deep fry it in oil.
- Soak the vada’s in the sambar and garnish with chopped coriander.
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