Having lot of cauliflower at home? here is a very easy recipe to spend your cauliflower in a way everyone at home from kiddoos to oldies (with teeth of course!) will like.
Ingredients:
1 cup Cauliflower - cut (or torn) into tiny florets
1 cup grated onions
1 cup Bengal gram dhal - soak for an hour
3 red chillies (dont break the tip) - put it in the dhal while soaking
2 tsp asafoetida
1 tbsp gingre garlic paste (easily available readymade in markets)
A pinch of turmeric powder
1 tsp (not a pinch more) garam masala
A handful of bengal gram flour
1 tbsp rice flour
salt to taste
A strip of curry leaves (torn roughly with hands)
Method:
1. Boil cauliflower florets in salt water for five minutes and drain.
2. Grind the soaked dhal and chillies along with asafoetida and salt. While grinding dont add water. just sprinkle a spoonful of water in which the dhal was soaked. Grind the dhal coarsely. (Add proper amount of salt here itself cuz you wont be adding any salt later on).
3. Heat a tsp oil in a pan and semi saute the onions till half cooked along with turmeric powder and garam masala.
3. Now is a step you all will like. The masala mix.. Add the cooked cauli, sauted onions, fresh ginger garlic paste and curry leaves to the dhal and mix well.
4. Add the bengal gram flour and rice flour to the mixture while sprinkling little water in between to get a proper dough that wont break when the balls are made. (if you have earlier made masala vadas or aama vadas then you will know the right consistency. the tips are for those who are trying this dhal vada for first time)
5. Heat oil in a deep frying pan, the depth enough to drown the vadas three-fourth.
6. While the oil is getting heated, make small balls the size of lemons, out of the dough. touch water in between if the balls tend to break.
7. Once oil is heated, mid simmer the stove, (dont keep in high or full simmer) flatten the balls with your palms, touching water to shape it right and put it in the tava and deep fry both sides till golden brown.
Crispy, tasty vadas are ready to eat alone or along with curd rice too!!!
Hey, wait. its not yet over. You can try this recipe with any left over cauli curry too. In such cases just add the cauli curry to the ground mixture. no need to add anything else. even add little less salt while grinding the dhal. this will taste as yummy as the above vada.
Dhal vadas can be made plain too without any vegtable, or with onions alone too. And why dont you try this with what ever vegetable you wish to like cabbage, carrot, potato, or any thing else and share with me!!!
1 cup grated onions
1 cup Bengal gram dhal - soak for an hour
3 red chillies (dont break the tip) - put it in the dhal while soaking
2 tsp asafoetida
1 tbsp gingre garlic paste (easily available readymade in markets)
A pinch of turmeric powder
1 tsp (not a pinch more) garam masala
A handful of bengal gram flour
1 tbsp rice flour
salt to taste
A strip of curry leaves (torn roughly with hands)
Method:
1. Boil cauliflower florets in salt water for five minutes and drain.
2. Grind the soaked dhal and chillies along with asafoetida and salt. While grinding dont add water. just sprinkle a spoonful of water in which the dhal was soaked. Grind the dhal coarsely. (Add proper amount of salt here itself cuz you wont be adding any salt later on).
3. Heat a tsp oil in a pan and semi saute the onions till half cooked along with turmeric powder and garam masala.
3. Now is a step you all will like. The masala mix.. Add the cooked cauli, sauted onions, fresh ginger garlic paste and curry leaves to the dhal and mix well.
4. Add the bengal gram flour and rice flour to the mixture while sprinkling little water in between to get a proper dough that wont break when the balls are made. (if you have earlier made masala vadas or aama vadas then you will know the right consistency. the tips are for those who are trying this dhal vada for first time)
5. Heat oil in a deep frying pan, the depth enough to drown the vadas three-fourth.
6. While the oil is getting heated, make small balls the size of lemons, out of the dough. touch water in between if the balls tend to break.
7. Once oil is heated, mid simmer the stove, (dont keep in high or full simmer) flatten the balls with your palms, touching water to shape it right and put it in the tava and deep fry both sides till golden brown.
Crispy, tasty vadas are ready to eat alone or along with curd rice too!!!
Hey, wait. its not yet over. You can try this recipe with any left over cauli curry too. In such cases just add the cauli curry to the ground mixture. no need to add anything else. even add little less salt while grinding the dhal. this will taste as yummy as the above vada.
Dhal vadas can be made plain too without any vegtable, or with onions alone too. And why dont you try this with what ever vegetable you wish to like cabbage, carrot, potato, or any thing else and share with me!!!
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