Green mung dhal (Pachai payaru vadai) - preparation time 30 to 35 mins
Soak the pachai payaru for 3 hrs to make this vada. Pachai payaru vadai will be very soft. You try it out it will be crispy, tasty, different and healthy.
Ingredients:-
Green mung dhal (pachai payaru )with skin - 1 cup (cleaned and soaked for 3 hrs)
Small onion - 10 (chopped into small squares)
Carrot - chopped finely or grated 1
Red chili powder - 2 tsp
Ginger - 1 inch (chopped)
Salt - to taste
Curry leaves & coriander leaves - chopped finely 2 tspn
Preparation Method:-
Drain soaked water from green mung dhal, wash the pachai payharu and grind to coarse dough along with crushed ginger and salt.
Put the batter,red chili powder, chopped onion, finely chopped leaves in a bowl and mix well.
Make small ball from the batter and flatten (you can use plastic sheet or make in hand).
Heat the oil and drop the vada very slowly (if you drop fast the oil will split out so be very careful).
Take care while frying because it will be cooked very soon as the pachai payaru dough will be soft. Cook in slow flame.
After few mins turn the vada repeat this till the vada is golden brown in color.
Remove and place this in tissue to remove excess oil. Tasty vada is ready for you.
Soak the pachai payaru for 3 hrs to make this vada. Pachai payaru vadai will be very soft. You try it out it will be crispy, tasty, different and healthy.
Ingredients:-
Green mung dhal (pachai payaru )with skin - 1 cup (cleaned and soaked for 3 hrs)
Small onion - 10 (chopped into small squares)
Carrot - chopped finely or grated 1
Red chili powder - 2 tsp
Ginger - 1 inch (chopped)
Salt - to taste
Curry leaves & coriander leaves - chopped finely 2 tspn
Preparation Method:-
Drain soaked water from green mung dhal, wash the pachai payharu and grind to coarse dough along with crushed ginger and salt.
Put the batter,red chili powder, chopped onion, finely chopped leaves in a bowl and mix well.
Make small ball from the batter and flatten (you can use plastic sheet or make in hand).
Heat the oil and drop the vada very slowly (if you drop fast the oil will split out so be very careful).
Take care while frying because it will be cooked very soon as the pachai payaru dough will be soft. Cook in slow flame.
After few mins turn the vada repeat this till the vada is golden brown in color.
Remove and place this in tissue to remove excess oil. Tasty vada is ready for you.
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