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.