Banana flower, Green leaves of drumstick, fenugreek, spinach etc are rich in iron, protein, and other nutrients vital for body growth and immunisation.
Soak bengal gram or channa dhal in water as usual for preparing vada. Add ginger, chilly, saunf, asafoetida, salt as required and grind the dhal suitably in coarse or soft mixture. After rinsing the green leaves in water, slightly fry them with 1-2 spoon of oil. Now mix this to the grinded flour thoroughly. Later garnish well chopped curry leaves before frying in the pan or microwave. Mixed gratings of green leaves, carrot, beetroot can also be tried.
Never add masala powder to the ingredients as this will spoil the aroma of vada. Hotels never concentrate on this point and dump the masala as they wish just for the customer to throw it to dustbin. Too much of masala will turn the recipe bitter, gives food aversion and will lead to ulcer in stomach.
When leaves are mixed to the vada mix, never add chopped onions or garlic. This will ruin the flavour and nutrient of the leaves. Always prepare onion vada as a separate recipe.
Take the mix as small balls, press into small flattened disc on your palm and fry it in low heat. Never add water to the mix while patting on your palm because you will not know how much water you have added to it by dipping the fingers in water bowl for each tapping. This caution applies to all types of vada.
Side dishes: chutney, tomato ketchup, any vegetable sambar. Left over vadas will loose crispyness the next day. So just before serving, fry them again in oil for few seconds. Those with microwave can reheat at 150 degree for 10 secs.
Soak bengal gram or channa dhal in water as usual for preparing vada. Add ginger, chilly, saunf, asafoetida, salt as required and grind the dhal suitably in coarse or soft mixture. After rinsing the green leaves in water, slightly fry them with 1-2 spoon of oil. Now mix this to the grinded flour thoroughly. Later garnish well chopped curry leaves before frying in the pan or microwave. Mixed gratings of green leaves, carrot, beetroot can also be tried.
Never add masala powder to the ingredients as this will spoil the aroma of vada. Hotels never concentrate on this point and dump the masala as they wish just for the customer to throw it to dustbin. Too much of masala will turn the recipe bitter, gives food aversion and will lead to ulcer in stomach.
When leaves are mixed to the vada mix, never add chopped onions or garlic. This will ruin the flavour and nutrient of the leaves. Always prepare onion vada as a separate recipe.
Take the mix as small balls, press into small flattened disc on your palm and fry it in low heat. Never add water to the mix while patting on your palm because you will not know how much water you have added to it by dipping the fingers in water bowl for each tapping. This caution applies to all types of vada.
Side dishes: chutney, tomato ketchup, any vegetable sambar. Left over vadas will loose crispyness the next day. So just before serving, fry them again in oil for few seconds. Those with microwave can reheat at 150 degree for 10 secs.
