Urad Daal vadai.

A traditional southindian snack for all poojas and festivals.

Ingredients:-

Urad dal - 1 cup(soaked in water for 1 hour).

Green chili - 5(finely chopped).

Asafoetida - 1/2tsp.

Onion - 1(finely chopped).

Salt - to taste.

Curry leaves - 15.

Oil - for deep frying.

Preparation:-

1.Drain the soaked urad dal completely and grind it to a fine paste(without water).

2.Take a bowl,add the urad dal paste,salt,onion,curry leaves,chili,asafoetida.

3.Mix everything well,heat oil in a pan.

4.Make small balls with the batter and press it with your hand into vadai shape.

5.Pour it in the hot oil.

5.Deep fry them and drain them in a paper towel.

6.Serve hot with coconut chutney.enjoy.

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Semiya tava cutlet.

Vermicelli Cutlet.

A simple and healthy snack with less oil and great for weight watchers.

Ingredients:-

semiya(vermicelli) -1 cup.

Thick curd - 1cup.

Rice flour - 1/2 cup.

Onion -1 (finely chopped).

Green chili -2(finely chopped).

Chili powder – 1tsp.

Salt – to taste.

Coriander leaves – 1/2bunch(finely chopped)

Curry leaves – 10.

Oil – 5tsp.

Preparation:-

1. Heat a pan, add the semiya (vermicelli) & fry it lightly without adding water.

2. Now soak the vermicelli in curd for ½ an hour without adding any water.

3. The curd should be in room temperature.

4. After ½ an hour add all other ingredients in to the soaked vermicelli mixture except oil.

5. Mix well and make patties.

6. Pour a tsp of oil, spread the patties in tava.

7. Flip it and pour a tsp of oil, shallow fry it and serve it with ketchup.

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Rava Adai.

A crispy and yummy evening snack will be ready in no time.

Ingredients:-

Rava - 1 cup.

Maida - 2 tsp.

Riceflour - 1/4 cup.

Green chilies - 5(finely chopped).

Onion - 1(finely chopped)

pepper - 2tsp(crushed).

Coriander leaves - 1/2 bunch(finely chopped)

Salt - to taste.

Oil - for deep frying.

For Tempering:-

Oil - 2tsp.

Mustard seeds - 1/4tsp.

Urad daal - 1/2tsp.

Curryleaves - 10.

Cumin - 1tsp.

Preparation:-

1.Mix all ingredients(except oil) together with 1 1/2 to 2 cups of water.

it should be like thick idly batter without lumps.

2.Keep it aside for half an hour.

3.Now take a pan,pour 2 tsp of oil,

season it with mustard/uradaal/curry leaves/cumin.

4.Fry well,add it to the thick batter/stir it well.

5.Heat oil in a kadai,and pour the batter with a deep spatula,

pour one adai at a time.

6.Fry it well and drain it well in a paper towel.serve hot.

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