Tuesday, 29 January 2013



Channa dal/Kadalai paruppu-1 cup
Fennel seeds-1/2 tsp
Cinnamon-1 small piece
Bay leaf-1
Ginger-1 small piece
Green Chillies-3
Chilli Powder-2 tsp
Corainder Powder-1/2 tsp
Garlic-6 nos
Curry leaves-5 to 7 leaves
Coriander leaves-required amount
Oil-2 tsp
Salt-required amount


1.Soak dal in water for 3-4 hours,drain water and grind it to a coarse paste(paste should not be too fine or too rough ) using little amount of water if required, like we do for vada.

2.Make vadas/pakodas out of the grinded coarse paste,steam the vadas in a idli cooker until it is cooked(vadas can also be fried in oil).

3.Remove the idli cooker from the flame.Once vadas gets cooled tear vadas into small pieces and keep it aside.

4.Heat oil in a pan,add fennel seeds,cinnamon,cloves,Bay leaf, finely chopped onions,saute it until onion changes colour.

5.Grind green chillies,ginger,garlic together to a paste.Now add this paste,finely chopped tomatoes,curry leaves,required amount of salt.Saute it for 5 mins until everything gets mixed evenly.

6.Then add chilli powder,coriander powder ,mix it all together in a medium flame and let it be for 2-3 minutes.

7.Now add vada pieces to the pan,give it a mix.Add required amount of water to the pan,let it be on the slow flame for about 5-7 minutes until it become thick.

8.Garnish it with coriander leaves,remove the pan from the flame and serve hot with idli/dosa.

No comments:

Post a Comment