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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, September 2, 2011

Amai Vadai - for festivals


1.5 cup bengal gram/chana dal
1/4 cup each of toor dal and urud dal
4 long dry red chillies
Curry leaves
Salt to taste
Oil for frying


Wash and soak all the dals and the dried chillies together in warm water for half an hour and then grind them without adding water such that it should be a paste but it should be a tight paste and not watery. It should stick to a spoon without falling off.  Add salt and deep fry them in oil after making small patties with your palms.

1 comment:

Ito said...

I ended up here because my mother asked me to look up the recipe for this, but now I am hooked on your cat widget. :D