URAD DAL/MINAPAPPU - 1 CUP
BENGALGRAM / PACHISENAGAPAPPU - 1/2 CUP
GINGER-1 INCH
BENGALGRAM / PACHISENAGAPAPPU - 1/2 CUP
GINGER-1 INCH
GREEN CHILLIES - 6 NOS (AS PER TASTE)
JEERA-1/2 TSP
PEPPER-1 TBSP
CORIANDER LEAVES (CHOPPED) - 1 TBSP
SALT - AS REQUIRED
OIL - FOR FRYING
SOAK DALS FOR 2 TO 3 HRS AND GRIND IT TO MASALA VADA DOUGH CONSISTENCY.THEN GRIND REMAINING INGREDIENTS AND ADD IT TO VADA PASTE.TAKE A PLASTIC SHEET AND MAKE SMALL VADA PUT A HOLE IN THE MIDDLE AND DEEP FRY IT IN OIL.
JEERA-1/2 TSP
PEPPER-1 TBSP
CORIANDER LEAVES (CHOPPED) - 1 TBSP
SALT - AS REQUIRED
OIL - FOR FRYING
SOAK DALS FOR 2 TO 3 HRS AND GRIND IT TO MASALA VADA DOUGH CONSISTENCY.THEN GRIND REMAINING INGREDIENTS AND ADD IT TO VADA PASTE.TAKE A PLASTIC SHEET AND MAKE SMALL VADA PUT A HOLE IN THE MIDDLE AND DEEP FRY IT IN OIL.
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