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Friday, September 12, 2008

Sataguppi / Dill Vada

1 cup Channa Dal
2 Cinnamon Sticks
3 Cloves
1 tsp Fennel seeds
2 Onion, chopped
3 Red chillies
1 big bunch Dill /Suwa /Shepu / Sataguppi, finely chopped
Soak Channa Dal in water for two hours and then grind coarsely without adding water. Dal should be semi ground and keep aside. Grind cinnamon, cloves, fennel seeds, red chillies and to this add onion and grind once again. Don't grind them for long, may be only for a second or two. Mix with the dal. Then add the finely chopped dill and salt to it and mix well. Take a small ball of the mixture and slightly flatten in the palm and place it in hot oil and deep fry on both sides to a golden brown. Serve with chutney or tomato ketchup.
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