Ingredients:
Thuvar Dal/Toor Dal - 1 cup
Bengal Gram Dal - 1/2 cup
Urad Dal - 1/4 cup
Raw Rice - 1/4 cup
Green Chillies - 4 nos
Red Chillies - 8 nos
Hing - 1 tsp
Salt to taste
Cashew nuts - 12 nos
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Grated Carrot - 1/2 cup
Finely chopped cabbage - 1/4 cup
Green Peas (Boiled) - 1/2 cup
Method:
Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well.
Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leaves into half and add it to the ground mixture.
Slightly boil the carrot and cabbage or better steam or microwave it to make them soft. Add it to the ground dal mixture along with the peas.
Mix well with hand again and pat them to make small vadais. You can also make them as balls and serve it as bondos. Fry them till they are golden brown.
Serve hot with tomato sauce, tomato ketchup or coconut chutney.
Thuvar Dal/Toor Dal - 1 cup
Bengal Gram Dal - 1/2 cup
Urad Dal - 1/4 cup
Raw Rice - 1/4 cup
Green Chillies - 4 nos
Red Chillies - 8 nos
Hing - 1 tsp
Salt to taste
Cashew nuts - 12 nos
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Grated Carrot - 1/2 cup
Finely chopped cabbage - 1/4 cup
Green Peas (Boiled) - 1/2 cup
Method:
Wash and soak the dals and rice for about 4 hours. Better soak Thoor dal and Bengal gram dal together, rice separately and urad dal separately. Drain well.
Grind urad dal first a bit coarsely without adding much of water. Grind other two dals along with red chillies, green chillies, salt, 1/2 of the curry leaves, coriander leaves and hing sprinkling just 2 tbsp of water. Before removing from the mixer add the coarsely ground urad dal and give a spin so that all the dals mix well nicely. Slice the cashewnuts thinly and mix it with the dal. Add the grated coconut and mix that too well. Cut the remaining curry leaves into half and add it to the ground mixture.
Slightly boil the carrot and cabbage or better steam or microwave it to make them soft. Add it to the ground dal mixture along with the peas.
Mix well with hand again and pat them to make small vadais. You can also make them as balls and serve it as bondos. Fry them till they are golden brown.
Serve hot with tomato sauce, tomato ketchup or coconut chutney.
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