Ingredients:
1 cup semiya
1/2 cup thick yoghurt
1tbsp ginger garlic paste
3 to 4 redchilly
1/4tsp fennelseed
1 med size onion
3 to 4 stalk coriander leaves chopped.
Method:
Soak semiya in yoghurt for 1hr. Grind redchilly along wirh ginger garlic paste with 2 cloves( opt). Mix all ingredients with semiya. Adjust salt .add 1 or 2 tbsp maida / rice flour for binding. Make small balls and deep fry in oil. Serve hot vadas with chutney of your choice.
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