Ingredients
200gms Channa Dal/Bengal Gram
50gms Split Green Gram
5 Green Chilies, Chopped finely
1tbsp Dill /Sabsige Leaves, Chopped
2tbsp Coriander Leaves, Chopped
1 Onion, finely Chopped
Salt to taste
Oil for deep-frying
50gms Split Green Gram
5 Green Chilies, Chopped finely
1tbsp Dill /Sabsige Leaves, Chopped
2tbsp Coriander Leaves, Chopped
1 Onion, finely Chopped
Salt to taste
Oil for deep-frying
Procedure
1.Soak both the Pulses for 2hrs. Grind both coarsely without using water.
2.Remove to a mixing bowl. Add all the other ingredients and mix well.
3.Heat Oil in a kadai. Shape the mixture into flat, small and round vada’s and deep fry on low flame till golden brown.
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