Monday, 14 November 2011

PARIPPU VADA / TINGLAVRE CHETTE AMBODO

Any time ...it is yummy...:))

WHAT YOU NEED:

Tingalvro 1/2 cup
Chana dal/ Bengal gram 1/2 cup
Udad dal
Red dry chillies 3-4
Asafoetida a little
Green chilli 1
Ginger a small piec
Curry leaves 1 sprig
Coriander leaves 2 tsp
Onion 1 small  chopped
Salt



HOW TO MAKE:

Crush the tinglavre seeds in mixie.
Soak all the dals in water for 2 hours
Drain the water from dal and keep aside.
Grind red chillies, asafoetida, salt in mixie, then add dals and again run the mixie for 1 to 2 minutes, to a coarse paste.
Transfer this ground coarse paste to a big bowl.Add chopped curry leaves, coriander leaves, finely chopped ginger and chopped onion to the paste and mix well.

Take enough oil in kadahi and heat it. Take a small portion of the dough, prepare small balls and flatten a little and fry them in the hot oil. fry well on the  both sides till crisp.

It can be eaten along with tomato sauce.













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