Usually for the festivals I make Paruppu Vada or Ulunthu Vada. I happened to read the recipe of a famous South Indian Chef for Mysore Vada recently and hence tried that today. It turned out very delicious and surprisingly the crispiness of the Vada lasted for a long time.
See also the recipes of: Cispy Diamond Chips, Sweet and Spicy Corn Mixture, Onion Bajjis, Rasa Vadai
Ingredients for making Mysore Vada:
 |
| Soaked Dals |
Chana dal 1/2 cup
Urad dal 1/2 cup
Moong dal 1/2 cup
Thur dal 1/2 cup
Red chillies 2
Green chillies 2
An inch piece of ginger
Finely chopped coriander leaves and curry leaves
Hing powder 1/2 tea spoon
Method for making Mysore Vada:
Soak all the dals together for 3 hours with the red chillies.
Make a paste with ginger and green chillies.
After 3 hours wash the dals well and drain out the water completely.
Grind them to a coarse paste adding required salt but with out water.
Add the green chilli and ginger paste and chopped leaves with hing to the vada batter.
Heat the oil in a pan for deep frying.
Take a thick polythene paper and grease it with oil.
Keep a small ball of batter on it and press it gently to round and flat vadas.
Drop them to oil one by one and deep fry them to golden brown in medium flame.
Chopped mint leaves can also be added.
Note: Finely chopped onions can be added.Today I didnot add onions.
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