Tuesday 20 January 2015

Kathamba Vadai






Ingredients:

  • Thuar dhal - 2 cups
  • Bengal gram dhal - 1 cup
  • Black gram dhal [ urad dhal ] - 3/4 cup
  • Raw rice - 1/2 cup
  • Grated fresh coconut - 2 table spoon
  • Cashewnuts - 6 to 7
  • Dry red chillies - 5 to 6
  • Salt - as required
  • Curry leaves - little
  • Oil - for deep frying

Method :

Soak all the dhals, rice together in water for 3 hours. Drain water and grind coarsely along with salt and coconut. Add little water while grinding. Mix well, add curry leaves  and  make lemon sized balls. Flatten and deep fry in hot oil till crisp and brown on both sides. Serve hot with tomato ketchup.

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