Chenagapappu Vadalu (Masala vadalu)

Chenagapappu Vadalu
(Masala Vadalu)


Ingredients:

Basic:

Oil for frying
Chenagapappu 250gms
Oninons chopped- 1 cup
Green chillies chopped 2-3 table spoons
Coriander leaves chopped 3 table spoons
Mint/Pudina leaves-1 table spoon
Cloves-2-3 nos.

Precooking Preparation:

Soak Chanadal / Chenaga pappu for 4-5 hours.
Grind it coarsely.

TIP: Add 1-2 green chillies and salt to taste while grinding.

MAIN COOKING:

Heat oil in a pan.
Add chooped onions, green chillies, coriander , mint and powdered cloves to the paste and mix well.
Take lemon size balls of ground chanadal paste and make it flat.

TIP: Do not make it too flat. It should be flat on sides and thick in the centre. make it into an oyster shape.

Put them in hot oil.
Let it be cooked thorougly.
When they turn golden brown color, remove from heat.

TIP: Oil should be hot and on high flame while putting the batter first. This will allow it to bing together and Vada will be in good shape.
For a few minutes , heat can be on medium , so that it is cooked thoroughly.
Before removing from oil , heat should be more, so that oil is not absorbed by the vada.

Masala Vadalu can be served with tomato sauce or mint chutney.