INGREDIENTS: Alasandhalu, Salt, Green chillies, Coriander, Curry leaves, Jeera, Oil


PREPARATION:
  • Soak alasandhalu in water for 4-5 hours or over night
  • Now clean them properly for 5-6 times till all the outer layer of it goes off to the maximum extent
  • In a bowl keep some cleaned alasandhalu aside
  • Now into a mixy jar, add cleaned alasandhalu, salt, green chillies and gring well till soft
  • Take out the grinded mix into a bowl
  • Now add the remaining alasandhalu that we kept aside into it
  • Then add 1/2 t spn of jeera, chopped coriander & curry leaves
  • Mix well the batter
  • Now grease your palm and make small vodas using the batter on palm or oily cover
  • Take off slowly and deep fry in oil till golden brown
  • Serve hot ..
IN CURD:

  • Take hung curd (pullani perugu) into a bowl
  • Grind 1 spoon legumes, green chilly, salt, dry coconut in a mixy jar softly
  • Add this mix into the curd
  • Now soak the deep fried alasandhala vada into the curd mix for 5 - 10 minutes
  • Take out into an serving plate, sprinkle mixture on it and serve..


Addition of chopped onions into the batter also tastes good

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