Tuesday, October 19, 2010

Pesara Vada/ Moong Dal Fritters

Pesara Vada

Good for unexpected guests or festival days. Serve as snack item or as an entree.

Soak 1 rice cup pesara pappu in water for 2 hrs. Wash and remove water, put this in food processor (chopping blade big bowl). To that add 1 inch ginger piece, cumin seeds 1 tsp, curry leaves, green chillies 3, put the lid on and pulse it add 1/4 th rice cup water while grinding. lastly add salt to taste and pulse agian to a coarse paste.

Heat oil for deep frying in a kadai on medium heat, once heated dip your fingers in a bowl of water take small amount on your fingers press it with your thumb and drop them in oil, drop 7-8 in them and fry until golden brown on both sides. Place the fried vada onto an absorbent paper towel, and serve.

Serve hot with ketchup.


Pesara pappu = Split Moong Dal
Kadai = deep frying pan or Indian Wok

© 2010 by Rajani Rayudu