1 Cup yellow split peas
1 big onion chopped
2 green chillies
2 red chillies
1" ginger chopped
1/2 tsp asafoetida (hing)
few coriander leaves
Salt to taste
Oil for deep frying
Soak split peas for 3 hrs. Drain and grind with green chillies, red chillies, ginger, salt and asafoetida into a coarse paste. Mix with chopped onion and coriander leaves. Heat oil in a deep fryer. Take small portion of the mixture, make a small patty and deep fry until golden brown. Makes 25 Vadai(s).
Note: Use 1/2 Cup chopped fresh spinach or use thawed well squeezed frozen chopped spinach for spinach masala vadai.
1 big onion chopped
2 green chillies
2 red chillies
1" ginger chopped
1/2 tsp asafoetida (hing)
few coriander leaves
Salt to taste
Oil for deep frying
Soak split peas for 3 hrs. Drain and grind with green chillies, red chillies, ginger, salt and asafoetida into a coarse paste. Mix with chopped onion and coriander leaves. Heat oil in a deep fryer. Take small portion of the mixture, make a small patty and deep fry until golden brown. Makes 25 Vadai(s).
Note: Use 1/2 Cup chopped fresh spinach or use thawed well squeezed frozen chopped spinach for spinach masala vadai.
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