Experience the best of both worlds with 'Khatta Vada' – it's not just healthy, it's scrumptious too!

KHATTA VADA

Active ingredients

1 1/2 cups short grain rice
1/2 cup split skinless black gram (dhuli urad dal).
1 tsp fenugreek seeds (methi dana).
3/4 cup yogurt.
1 tbsp oil + for deep frying.
1 tsp fennel seeds (saunf) powder.
1 tsp cumin seeds.
1/2 tsp crushed black peppercorns.
1/2 tsp turmeric powder.
1 1/2 tablespoons white sesame seeds.
1 tbsp ginger-green chilli paste.
Salt to taste.
1 tsp coriander seeds, roasted and coarsely crushed.
2 tablespoons chopped fresh coriander leaves.

Approach.

1. Dry roast rice, divided skinless black gram, and fenugreek seeds in a pan on medium heat for 2-3 minutes. Take the pan off the heat and enable to cool. Transfer in a mill container and grind to a great powder.
2. Take 1 1/2 cups of the great powder and transfer into a large bowl. You can utilize the staying for the next time.
3. Add yogurt to the mixture and blend with the aid of your hand. Add 1 tablespoon oil and blend well. Cover with a cover and set aside to ferment for 6-8 hours.
4. Add fennel seeds powder, cumin seeds, crushed black peppercorns, turmeric powder, white sesame seeds, ginger-green chilli paste, salt, coriander seeds, and mix well.
5. Include coriander leaves and mix till well integrated. Include 1 tbsp ground powder and mix well.
6. Heat enough oil in a kadai.
7. Grease your fingers with some oil, take little parts of the mix, shape each portion into a ball and flatten it somewhat. Move these into the hot oil and deep fry till golden brown and crisp. Drain pipes on an absorbent paper.
8. Serve hot.

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