<p>The monsoon has arrived. Few things can be more tempting than a hot cup of tea along with some vadas or bhajjis in this wonderful season. <br /><br /></p>.<p>Lentils used in vadas make them nutritious as well as tasty. Go ahead and indulge in some kitchen experiments this time.<br />Masala Vada<br /><br />Ingredients: 2 cups of chana dal (split Bengal gram), 10 to 12 cloves of garlic, 1” ginger cube, 3-4 green chillies, 2 cloves, ¼” cinnamon, 2 medium-sized onions (finely chopped), 1 cup dill leaves (finely chopped), ½ cup coriander leaves (finely chopped), ½ teaspoon fennel seeds, salt to taste, oil for deep frying.<br /><br />Method: Wash and soak the dal for 4-5 hours. Drain and keep aside. Grind together garlic, ginger, green chillies, cloves and cinnamon. To this add the drained dal (saving 1 tablespoon) and grind it coarsely without adding water. Transfer this mixture into a bowl. <br /><br />Add onion, dill leaves, coriander leaves, fennel seeds, dal and salt and mix well. Heat oil in a pan, take a little of the mixture on your palm and flatten it slightly to form the shape of a vada. <br /><br />Immerse in the oil and deep fry on a medium flame till they are crisp and golden brown in colour. Drain the excess oil on a tissue paper. Serve hot with coconut or coriander chutney.<br />Mungeri<br /><br />Ingredients: 2 cups moong dal (skinless split green gram), 2 medium-sized onions (finely chopped), 2-3 green chillies (finely chopped), 3 tablespoons coriander leaves (finely chopped), salt to taste, oil for deep frying. Method: Wash and soak the dal for 3-4 hours, drain properly and keep aside. Grind coarsely without using water and transfer into a bowl. Add onions, green chillies, coriander leaves and salt to taste, and mix properly. <br /><br />Heat oil in a pan and drop unevenly shaped marble-sized balls into it. Deep fry on a medium flame, turning them over frequently till they are crisp and golden brown in colour. Serve hot with mint or coriander chutney.<br />Tasty Bites<br /><br />Ingredients: 2 cups urad dal (skinned black gram), 2 cups ginger (finely chopped), 1 tablespoon coconut (finely chopped), 2-3 green chillies (finely chopped), 5-6 pepper corns (pounded slightly), 1 teaspoon cumin seeds, 2 tablespoons coriander leaves (finely chopped), salt to taste, oil for deep frying.<br /><br />Method: Wash and soak the dal for 5-6 hours. Drain and grind to a thick and fluffy batter using enough water. Transfer into a bowl adding ginger, coconut, pepper, green chillies, cumin seeds ,coriander leaves and salt to taste, and mix well. Heat oil in a pan and put lemon-sized dollops of the mixture and deep fry on a medium flame, turning frequently, till they are crisp and golden brown in colour. Remove and serve with sambar, rasam or chutney.<br /><br /></p>
<p>The monsoon has arrived. Few things can be more tempting than a hot cup of tea along with some vadas or bhajjis in this wonderful season. <br /><br /></p>.<p>Lentils used in vadas make them nutritious as well as tasty. Go ahead and indulge in some kitchen experiments this time.<br />Masala Vada<br /><br />Ingredients: 2 cups of chana dal (split Bengal gram), 10 to 12 cloves of garlic, 1” ginger cube, 3-4 green chillies, 2 cloves, ¼” cinnamon, 2 medium-sized onions (finely chopped), 1 cup dill leaves (finely chopped), ½ cup coriander leaves (finely chopped), ½ teaspoon fennel seeds, salt to taste, oil for deep frying.<br /><br />Method: Wash and soak the dal for 4-5 hours. Drain and keep aside. Grind together garlic, ginger, green chillies, cloves and cinnamon. To this add the drained dal (saving 1 tablespoon) and grind it coarsely without adding water. Transfer this mixture into a bowl. <br /><br />Add onion, dill leaves, coriander leaves, fennel seeds, dal and salt and mix well. Heat oil in a pan, take a little of the mixture on your palm and flatten it slightly to form the shape of a vada. <br /><br />Immerse in the oil and deep fry on a medium flame till they are crisp and golden brown in colour. Drain the excess oil on a tissue paper. Serve hot with coconut or coriander chutney.<br />Mungeri<br /><br />Ingredients: 2 cups moong dal (skinless split green gram), 2 medium-sized onions (finely chopped), 2-3 green chillies (finely chopped), 3 tablespoons coriander leaves (finely chopped), salt to taste, oil for deep frying. Method: Wash and soak the dal for 3-4 hours, drain properly and keep aside. Grind coarsely without using water and transfer into a bowl. Add onions, green chillies, coriander leaves and salt to taste, and mix properly. <br /><br />Heat oil in a pan and drop unevenly shaped marble-sized balls into it. Deep fry on a medium flame, turning them over frequently till they are crisp and golden brown in colour. Serve hot with mint or coriander chutney.<br />Tasty Bites<br /><br />Ingredients: 2 cups urad dal (skinned black gram), 2 cups ginger (finely chopped), 1 tablespoon coconut (finely chopped), 2-3 green chillies (finely chopped), 5-6 pepper corns (pounded slightly), 1 teaspoon cumin seeds, 2 tablespoons coriander leaves (finely chopped), salt to taste, oil for deep frying.<br /><br />Method: Wash and soak the dal for 5-6 hours. Drain and grind to a thick and fluffy batter using enough water. Transfer into a bowl adding ginger, coconut, pepper, green chillies, cumin seeds ,coriander leaves and salt to taste, and mix well. Heat oil in a pan and put lemon-sized dollops of the mixture and deep fry on a medium flame, turning frequently, till they are crisp and golden brown in colour. Remove and serve with sambar, rasam or chutney.<br /><br /></p>
