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Saturday, February 12, 2011

Mixed daal punugulu

Ingredients:
  • Channa dal – ¼ cup
  • Toor dal – ¼ cup
  • Moong dal – 2 tbsp
  • Urid dal – 2 tbsp
  • Red dry chillies – 6-7
  • Asafoetida – 1 pinch
  • Salt – to taste
  • Oil – to fry
Method : 

 Soak all dal & red chillies in a bowl in hot water for 1 hour.
After an hour, grind it in a way that some dal pieces are left half grounded. Add very little water for grinding. Grind it like a thick paste. Add salt and mix well.
Heat oil in a frying pan in medium flame and wait till it is heated well enough for frying.

 Now take a small amount of the vada mixture of ping pong ball size. Press it with hand to make it flat. Now drop it in the oil.

 Cook for a min and turn over the vada to other side. Cook till it turns to a golden brown colour.

 Remove from flame and put it in a bowl covered with tissues so that the excess oil is out. Follow the same procedure for all.

Enjoy it with Chutneys………

 Tips/Note: 
You can also grind the dal well and make the vada with a soft mixture. But for this vada, the crisp in the dal is the real taste. If you leave some dal half grounded, you will get crisper vada.



2 comments:

kanthi said...

Punugulu looks yumm yumm

Priya said...

Crispy punugulu looks fabulous..

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