Preparation Time : 10 minutes
Cooking Time : 12 to 15 members
Serving : 4 to 6 members
Description
A good side dish to have with idli and dosa than the usual sambar and chuntnys . I first got to taste this dish in a hotel in trichy , Tamil Nadu . Got the recipe from my sister – in – law vaseela . I bet you will have a extra idli or dosa with vada Kari .
Ingredients
Ingredients | Quantity |
|---|---|
| Bengal gram vada | 6 to 8 |
| onion | 3 sliced |
| ginger | 1/2 inch piece crushed |
| garlic | 3 flakes crushed |
| red chilli powder | 1 tea spoon |
| green chillies | 2 chopped |
| fennel powder | 1/2 tea spoon |
| garam masala powder | 1/4 tea spoon |
| roasted Bengal gram dal | 1 tea spoon powdered |
| tomato | 3 big ( blanched , peeled and ground ) |
| oil | 3 table spoon |
| Turmeric powder | 1/4 tea spoon |
| salt | to taste |
| sugar | 1/4 tea spoon |
| coriander leaves | few chopped to garnish |
Method
- Heat oil , fry the onions , ginger and garlic to brown .
- Top with chilli powder , green chillies , fennel powder , garam masala powder , Bengal gram powder . Fry till oil separates .
- Mix in the ground tomatoes and fry till oil floats on top . Pour 3 cups of water adding salt and sugar . Boil till raw smell has gone .
- Then add the Bengal gram vadas half whole and half crushed . Boil for a few minutes .
- If the gravy is to thick add water to get a thick following consistency . Taste and adjust .
- Garnish with coriander leaves and serve hot with idli and dosa .
