Ingredients:
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
- Curd - 2 cups
- Vada - 4
- Small onions - 4
- Oil - 2 sp
- Mustard - 1 tsp
- Curry leaves - 1 string
- Asafoetida - 1 pinch
- Coriander leaves - for garnishing
Method:
Boil water in a vessel. Drop the vadas in it. Take it out and press slightly to squeeze the water out. In a bowl beat the curd well. Heat oil in a pan add the mustard, asafoetida, curry leaves. Once the mustard splutters then add the sliced small onions and saute for a minute. Pour this in the curd. Arrange the vadas in a palte and cover it with this curd. It has to soak well for atleast an hour to taste better.
Note: The remaining vadas can be made as thayir vada, and the process of dropping it in hot water helps to take away the oil from the vada.
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