TB3

TOMATO BATH / TOMATO RICE

Welcome back to my blog. I am glad to share a quick and easy Tomato rice recipe that can be made in a jiffy. Calling all rice lovers to check this out. I am not a great fan of rice. Some simple recipes are very close to my heart. My family prefers to have rice dishes only few times in a week. One those days we treat ourselves with some yummy delicacies. This is one of the popular recipes from Karnataka .

What is Foodiemonday Theme?

Our fellow blogger Narmadha who blogs at namscorner suggested to make any recipe with Rice. She is a wonderful blogger and you should check out her space . One of her rice recipes i have bookmarked is https://www.namscorner.com/peanut-rice-verkadalai-sadam-recipe/ .
For the 240th theme for #Foodiemonday #Bloghop theme #CookingWithRice my humble contribution is this delicious Tomato bath.

Recipe for Tomato Bath / Tomato Rice:

What are the Ingredients?

  • 1 Cup Cooked Rice
  • 2 Big red Tomatoes finely chopped
  • 1 Big Onion finely chopped
  • Salt to taste
  • 1 Tsp Ginger Garlic Paste
  • 1/2 Tsp Saunf / Fennel seeds
  • 1 Tsp Jeera
  • 1/2 Tsp Mustard seeds
  • 2 Green Chillies slit
  • Few Curry Leaves
  • 1 Tsp Jeera Powder
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Asafoetida / Hing
  • 1/2 Tsp Rasam Powder
  • 2 Tsp Oil
  • 1/4 Tsp Turmeric / Haldi
  • 1 Tsp Kasuri Methi

How to prepare Tomato Bath?

  • Heat oil in a wide bottom Pan. Add Jeera and Saunf and saute for a few seconds.
  • As you get the aroma, add asafoetida,mustard and turmeric.
  • Now add ginger garlic paste and saute for a few seconds. Next add finely chopped onions and slit green chillies.
  • As the onions turn slightly brown add the chopped tomatoes , jeera powder, coriander powder ,curry leaves , salt and rasam powder.
  • Allow it to cook untill the oil starts to leave the sides.
  • Add kasuri methi and mix well.
  • You can store this in an airtight container.
  • You can use a small quantity to mix with rice and store the rest.
  • Allow the mixture to cool . Add cooked rice and mix well.
  • Garnish with some curry leaves and serve.
  • Enjoy with fresh Cucumber Slices.
https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/puliodharai-tamrind-rice/ https://preethicuisine.com/brown-rice-and-ragi-vermicelli-upma/ https://preethicuisine.com/tenginkayi-chitranna-tengai-sadam-grated-coconut-rice/ https://preethicuisine.com/broccoli-and-coconut-riceno-onion-no-garlic-recipe/
TB3

RICE FLOUR PANCAKES (SAVOURY PANCAKES)

Welcome back to my blog post. Today I am sharing a delicious and nutritious rice flour pancakes recipe that can be eaten for breakfast / lunch or as a snack. I am sure your family and friends will love it. This month i joined another wonderful group called Shhh Cooking Secretly . Getting to know and interact with many wonderful bloggers.
 Members of this group give their partners two secret ingredients according to the theme decided and prepare a dish. This month the theme was Pancakes and was given by Archana. I am paired with Mayuri Patel who gave me two secret ingredients Rice Flour and Turmeric and i gave her Moth and salt. We made delicious pancakes with our respective secret ingredients. My family likes Savory Pancakes compared to the sweet ones. Check out this delicious Gujarati pancake

Recipe for Rice Flour Pancakes:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1/4 Tsp Haldi / Turmeric
  • 1.5 Cups Roasted Moong dal Flour
  • 3 Green chillies Finely Chopped
  • 1 Cup of finely chopped Fresh Coriander
  • 2 Tsp Ajwain / Carom Seeds
  • 1.5 Tsp Jeera / Cumin
  • 2″ Ginger Finely Chopped
  • 2 Tbsp Coconut Cream
  • 1/2 Tsp Red Chilli Powder
  • Salt to Taste
  • Generous Pinch of Asafoetida /Hing
  • Oil

How to prepare the pancakes?

Take a wide bottom bowl. Add all the ingredients except oil. Mix well. Add water slowly to make a thick batter.Allow it to rest for 10 minutes. Heat a Griddle. Pour the batter on to the griddle and spread it just like how you make dosa. It should be slightly thick. Do not spread it to make it too thin. Pancakes are ready to be flipped when you see plenty of bubbles coming through the surface and the edges . Flip it and cook on the other side as well. Once done transfer the pancake on to a plate. Serve these delicious savoury pancakes with Coconut chutney or onion chutney or any chutney of your choice. I sprinkled some Flaxseed and curry leaves chutney powder .  I served these delicious and nutritious pancakes with Onion chutney. It was absolutely lipsmacking. https://preethicuisine.com/multigrain-potato-pancakes/ https://preethicuisine.com/stuffed-mango-pancakes/ https://preethicuisine.com/chocochip-pancakes/ https://preethicuisine.com/mixed-vegetable-and-cheese-pancakes/ https://preethicuisine.com/flourless-pancakes/
TB3

CUCUMBER & CORIANDER LASSI

Summers are approaching and we need to keep ourselves hydrated. Drink lot of water which will keep your throat moist. I decided to treat my family with delicious and refreshing Cucumber and Coriander Lassi. Hmm … could not stop at one glass and they just loved it. I love spiced Lassi compared to the sweet ones. Cucumber and yogurt act as coolents and when added to lassi ,it makes it more nutritious and delicious and Roasted Cumin adds a nice flavor too. Lassi is a thick yogurt based drink which originated in Northern part of India.You have salt and sweet lassi. and Fruit puree is used to make sweet lassi. There are many variations of Lassi these days.I prefer salted lassi with some spices but like some selected sweet lassi.

What is the foodiemonday theme this week?

Our theme for 239th #Foodiemonday #Bloghop is #CoolLassi and this is suggested by our fellow blogger Mayuri who blogs at https://mayuris-jikoni.com/ . She has some amazing recipes on her blog. She is a pro baker. I have bookmarked a lot of recipes to try some of them are Mango Sriracha hummus,Savory Oat Pancakes, Crunchy winter salad.

Recipe for Cucumber and Coriander Lassi.

Ingredients:

  • 1 Whole Japanese Cucumber
  • 3/4 Cup Fresh Coriander chopped
  • 1/4 Cup fresh Curry leaves
  • 2 Cups Thick Yogurt
  • 1 Tsp Jeera / Cumin dry Roasted
  • 5 Pepper Corns dry Roasted
  • Salt to Taste
  • 1 Green Chilli (Optional)

Method to Prepare Lassi:

  • Wash and Chop the Japanese Cucumber.
  • In a blender add yogurt , chopped Cucumber, green chilli, coriander,curry leaves, roasted cumin ,roasted pepper and salt.
  • Now blend all the ingredients to get a smooth puree.
  • Delicious Lassi is now ready. Serve fresh or store in a refrigerator and serve chilled.
Notes:
  • Use thick yogurt
  • Using green chilli is optional
  • You can use normal cucumber if you cannot find japanese cucumber.
  • Do not add water as lassi is always thick.
  • Cucumber and yogurt keeps your body cool .
https://preethicuisine.com/dry-fruits-nuts-lassi/ https://preethicuisine.com/chocolate-banana-milkshake/ https://preethicuisine.com/juicy-mint-mocktail/ https://preethicuisine.com/rose-orange-infused-water/ https://preethicuisine.com/kulukki-sharbathsummer-cooler/
TB3

GONGURA THOKKU / SORREL LEAVES PICKLE

Today’s recipe is about a wonderful leafy vegetable that is rich in Iron. It improves your eyesight and helps in detoxifying our body. Gongura is known to have many more health benefits.Today i am sharing the delicious Gongura thokku recipe that can be eaten as an accompaniment or mixed with rice. It is absolutely lip smacking.

What is the theme for Foodiemonday Bloghop this week?

For the 238th #Foodiemonday #Bloghop Theme #GoGreen was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . She has a wonderful collection of delicious recipes from Andhra.Do check out her blog for some insanely delicious recipes. I am yet to try her Andhra Kobbari Karam recipe.

Recipe for Gongura Thokku :

Ingredients:

  • 3 Cups Loosely Packed Sorrel leaves / Gongura leaves
  • 1/4 Cup Curry Leaves
  • 1 Tbsp Channa Dal
  • Salt to taste
  • 1 Tbsp Urad Dal
  • 4 Tbsp Gingelly Oil
  • 1 Tbsp Toor Dal
  • 35 Dry Red Chillies
  • 1 Lemon sized Tamrind
  • 1/4 Tsp Fenugreek / Methi dana
  • 15 Whole Black Pepper
  • 1 Tsp Coriander seeds
  • 3/4 Tsp Mustard
  • 1/2 Tsp Hing / Asafoetida

What is the method to prepare this thokku?

  • Remove the sorrel leaves from the stem. Wash and dry them . Wash the curry leaves and dry them as well. Keep them aside.
  • Heat a wide bottom pan. Add 1/2 tsp of oil. Roast channa dal, urad dal and toor dal until they turn slightly brown .Ensure it does not burn. transfer them to a plate and allow it to cool completely.
  • Heat 1/2 tsp oil in the same pan. Roast coriander seeds , black pepper and methi seeds. Once they are fragrant . remove and transfer to a plate.
  • In the same pan add 1/2 tsp oil and slightly roast red chillies and tamrind. Once they swell switch off the flame and allow it to cool.
  • Heat 1/2 tsp oil in another pan. Add the sorrel leaves and curry leaves. Once they change colour and wilt switch off the flame. Allow it to cool completely.
  • In blender grind all the roasted ingredients except greens , mustard, asafoetida and salt. As the mixture is coarsely ground add the cooked greens and blend by sprinkling some water. Grind coarsely.
  • In pan add the balance oil and heat. Add mustard seeds and hing. As the mustard splutters add the ground mixture to the oil. Add salt to taste and mix well. Cook for 5 mins untill the oil starts to leave the sides and mixture is dry. Thokku is ready.
  • Transfer the thokku to a nice and clean glass jar. Stays good for 2 weeks in the fridge.Enjoy with piping hot rice and ghee.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/
TB3

MIXED PEAS VADA / MIXED PEAS FRITTERS

What is Holi?

This year the festival of colors Holi falls on March 10th this year. It is the festival of colors and celebrated by Indian community worldwide.
he festival signifies the arrival of spring, the end of winter, the blossoming of love, and for many a festive day to meet others, play and laugh, forget and forgive, and mend broken relationships. This year prepare this Mixed Peas vada to celebrate the festival. It is something different and absolutely lip smacking. Please be responsible and consider the environment when you celebrate. Lot of sweet and savory delicacies are prepared to treat family and friends. This year the celebrations have taken a back seat due to the current virus situation worldwide. Let us all pray and hope the situation improves worldwide.

What is the theme for this week?

For 237th #Foodiemonday #Bloghop theme we decided to blog for Holi festival #HoliOnMyPlate. D check out all the wonderful recipes from me and my fellow bloggers for lots of idea to make something delicious last minute.

Recipe for Mixed Peas Vada:

What are the Ingredients?

  • 2 Cups Rice Flour
  • 1.5 Cups Roasted Moong dal Flour
  • 1 Tbsp Multigrain Wheat Flour
  • 2 Cups Boiled Chickpeas
  • 1 Cup Green Peas
  • 5 Green Chillies
  • 2 Cups Chopped fresh Coriander
  • 2 Tsp Ajwain / Carrom seeds
  • 1.5 Tsp Jeera
  • 2″ Ginger
  • Salt to Taste
  • 1/4 Tsp Turmeric
  • 1 Onion Finely Chopped
  • 1/2 Tsp Red Chilli Powder
  • 1 Tbsp Coconut Cream
  • water for the batter
  • Oil for frying
  • Generous Pinch of Hing /Asafoetida

Method to prepare these Vadas:

  • Take a wide bottom bowl. Add rice flour , roasted moong dal flour, multigrain wheat flour , jeera, ajwain , turmeric, coconut cream, salt ,hing chopped onion and red chilli powder.
  • In a blender add green chillies , ginger, boiled chickpeas , green peas and fresh coriander. Add a cup of water and blend to make a fine paste. Mix this paste to the flour.
  • Add a little water slowly to make thick vada batter . It should be vada batter consistency.
  • Heat oil in a wide pan. Once the oil is hot take a spoon full of batter and deep fry until both the sides are well cooked.
  • Serve with any green chutney or sauce.
  • I served it with Nandos extra hot Sauce. It was just mind blowing.
Enjoy with family and friends !!!!!!!!!!!!!!!
https://preethicuisine.com/dhuska-aloo-chana-chaat-holi-special/ https://preethicuisine.com/thandai-nectarine-mini-galetteeggless-and-baked/
TB3

TEEKHA GOBHI MATAR MASALA

Today I am sharing an extremely delicious Teekha gobhi matar masala .This is a no onion and no garlic recipe.Pairs well with Phulkas amd rotis.It can made in just 30 mins. Try it to believe it. Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It is widely used vegetable in many Indian Household. It is such a versatile recipe and can be cooked in many ways.This recipe is a keeper for sure.

Recipe for Teekha Gobhi Matar Masala:

Ingredients:

  • 1 Medium Cauliflower
  • 2 Long Peppers chopped (I have used red and yellow sweet pepper)
  • 4 Tomatoes chopped
  • 2 Green chillies
  • 4 Dry Red Chilli
  • Handful of Coriander chopped
  • 2 Tsp Kasuri Methi
  • Salt to taste
  • 2 ” Ginger Chopped
  • 1 Tsp Poppy seeds
  • 10 Cashews
  • 1 Tsp Red Chilli Powder
  • 3/4 Tsp Garam Masala
  • 1 Tsp Cumin
  • 20 Pepper Corns
  • 2 Tsp Oil
  • 1 Cup Green peas

Method to prepare the curry:

  • Chop the cauliflower in small parts and keep it aside.
  • Take a wide bottom pan. Heat a tsp of oil. Add jeera and pepepr corns, chopped peppers, chopped tomatoes ,coriander,green chillies ,ginger, red chillies ,and roast them untill the peppers and tomatoes turn slightly mushy.Lastly toss in the cashews and poppy seeds. Mix well and switch of the flame after a minute. Transfer the mixture to a blender once cooled. Blend it to get a fine paste.
  • In the same pan add oil and roast the califlower florets untill they turn golden brown.Once the cauliflower is cooked add the green peas ,chilli power ,salt and garam masala. Roast it for a minute. Now add the ground mixture.Let is simmer for 8-10 minutes. Garnish with Kasuri methi and switch off the flame.
  • Serve hot with Phulkas and Rotis. Goes well with Rice too.
Enjoy!!!!!!!!!!!!!!!!!! https://preethicuisine.com/cauliflower-fritters-gobhi-vada/ https://preethicuisine.com/nutty-cauliflower-rice/ https://preethicuisine.com/cauliflower-kofta-curry/
TB3

LAUKI KI CHUTNEY/ BOTTLEGOURD CHUTNEY

Today we are all moving towards sustainable living with minimizing food waste. Today my recipe is a zero waste recipe. I don’t like to waste food. I buy what is required .Trying to move towards absolutely zero waste living.We can all vouch for it .Lauki ki Chutney or Bottle gourd chutney is so versatile that it can used as a chutney , dip, mixed with rice. Absolutely delicious and lipsmacking recipe.
My humble contribution for 235th #Foodiemonday #Bloghop theme #BestFromWaste is this delicious Lauki ki Chutney that can be made in a jiffy.This theme was suggested by Archana who is an amazing blogger and has a lovely collection of recipes on her blog
https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.

Recipe for Lauki ki Chutney

What are the Ingredients for this recipe?

  • 1 Medium Size Lauki / Bottle Gourd chopped into cubes
  • 2 Tbsp Sesame Seeds
  • 5 Green Chillies
  • Salt to Taste
  • 1/2 Lemon size Tamrind
  • Handful of fresh Coriander
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Garlic Paste
  • 1/4 Tsp Red Chilli Powder
  • 1/2 Tsp Jeera
  • 1 Tsp Urad dal
  • 1/4 Tsp Hing/ Asafoetida
  • 1/2 Tsp Oil

For Seasoning:

  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Urad dal
  • 1/4 Tsp Hing / Asafoetida
  • 1/4 Tsp Oil
  • 8-10 curry leaves

How to make this chutney?

Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
https://preethicuisine.com/pointed-gourd-peel-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/
TB3

FLAXSEED & CURRY LEAVES POWDER(MULTIPURPOSE USE)

Today I am sharing a versatile powder made of super food Flaxseed and curry leaves along with some other ingredients which can used as a chutney powder, add it to your stir fry veggies ,raita and dal too.I am sure you are interested to know the recipe. Just 15 minutes and this delicious powder is ready.

What is the Foodiemonday Theme?

My humble contribution for 234th theme for #Foodiemonday #Bloghop is #SuperNutsandSeeds is this humble Flaxseed and Curry leaves Power which has a multipurpose use. This week’s wonderful theme was suggested by our fellow blogger and a wonderful person Swaty who has a brilliant collection of recipes on her blog https://foodtrails25.com/ . I have bookmarked some of her recipes Aam aur Kabuli Chana ka achaar and Moradabadi Dal Chaat to name a few. Do check it out.

Recipe for Flaxseed and Curry Leaves Powder:

Ingredients:
  • 1 Cup Flax seeds
  • 1/2 Cup Chana Dal
  • 3/4 Cup Urad Dal
  • 15 Dry Red Chillies
  • 1 Tbsp White Sesame
  • 1/2 Tsp Methi dana / Fenugreek seeds
  • Salt to Taste
  • Tamrind (3/4th size of a lemon)
  • 1 Cup washed and cleaned Curry leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Oil

What is the procedure to make this Flaxseed and Curry leaves Powder?

  • Heat oil in a wide bottom pan. Roast the red dry chillies and tamrind for a few seconds. Transfer it on to a plate and allow it to cool.
  • In the same pan gently roast all the other ingredients individually except the hing and salt.
  • Allow all the ingredients to completely cool down.
  • Grind it in a blender along with salt and hing to get a not so fine powder. Transfer it to an airtight container.
  • Stays good for a month.
Enjoy…………… Notes:
  • Use a dry spoon always.
  • Always keep it in a airtight container
  • You can add it to dry sabzis, dal, raita or serve as a condiment with Idli ,dosa and Paniyaram.
  • Sprinkle on Poha and Upma
https://preethicuisine.com/multipurpose-masala-powder/ https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/all-spice-powder-garam-masala/
TB3

MULTIGRAIN ROTI (QUICK BREAKFAST)

Welcome to my new post this week. Here i am Sharing a very delicious and nutritious breakfast recipe for Multigrain Roti. It is loaded with goodness of multigrains and Bottle gourd. What is breakfast? Breakfast is the first meal of the day .It refers to breaking fast after the previous night meal. It is very important meal of the day. You need to eat right to have the right energy levels that will keep you active and alert the whole day. Breakfast ranges from porridge to traditional dishes like idli dosa to name a few.Traditional breakfast varies from country to country.Do not skip breakfast. What is the theme for foodiemonday this week? The theme for 233rd #Foodiemonday #Bloghop theme #NutriBrekkie was suggested by our fellow blogger Sujata roy who blogs at
https://batterupwithsujata.com/ . She is a baking queen and has some amazing healthy bakes on her blog. I want to try her cakes and Olive Jalapeno Savory bread. I love her traditional bengali recipes too. Do check her space. Interested to know the Recipe for Multigrain Roti? Ingredients for this recipe:
  • 2 Medium Size Onions
  • 1 Small Bottle Gourd grated
  • 2 Green Chillies Finely Chopped
  • 1 Cup Sprouted Ragi Flour
  • 2 Cups Multigrain Flour (Refer Notes)
  • 1/2 Cup Whole Wheat Flour
  • Salt to taste
  • 1 Tsp Cumin / Jeera
  • 1.5 Tsp Kashmiri Red Chilli Powder
  • 1/4 Tsp Hing / Asafoetida
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1/4 Cup finely chopped Curry leaves
  • 1/2 Tsp Pepper Powder
Method to prepare these multigrain Rotis:
Finely chop the onions and grate the bottle gourd. Transfer them to a wide bottom bowl.
Add Multigrain flour.
Add all the other ingredients .Slowly add water to make it into a dough. It will be like the dough you make for akki rotti.
Take a iron tawa. Grease it with oil. Take a small dough and flatten it with your palm as shown in the picture. It will take about 10-15 minutes to cook. Cook on both the sides. Once done serve it with Palm Jaggery , Chutney Powder and Ghee or with any chutney of your choice.
Enjoy!!!!!!!!!!!!!!!!!!!!!! Notes: Multigrain flour is home made .It consists of jowar, green gram ,almond,oats, quinoa, flax seeds,wheat and bajra. All dry roasted individually and ground into coarse powder. This is made by my Mom . https://preethicuisine.com/khara-bhath-masala-bhath/ https://preethicuisine.com/ragi-kanji/ https://preethicuisine.com/oats-and-alond-meal-vegetable-idli/
TB3

CAULIFLOWER FRITTERS / GOBHI VADA

This week the star ingredient is our humble and versatile Cauliflower or Gobhi. You can make so many recipes with this lovely vegetable.Today I am sharing a very delicious Cauliflower Fritters /Gobhi Vada recipe with all of you. It tastes delicious and i can vouch for it. My family and cousins just loved it. It was polished off so soon. It is a powerhouse of Nutrients and if cooked properly we can get all the nutrition from this super vegetable.
This week’s 232rd theme was suggested by our fellow blogger Sasmita who blogs at https://www.firsttimercook.com/ . Do visit her space for some amazing recipes. I have tried potala rassa from her blog and it turned out absolutely delicious. I would love to try Rajma Burrito from her blog. RECIPE FOR CAULIFLOWER FRITTERS/ GOBHI VADA INGREDIENTS : 1Cup=160 ML
  • 1 Medium Size Cauliflower
  • 2.5 Cups Moong Dal / Split Green Gram
  • 2 Cups Urad Dal / Split Black Gram
  • 2 Green Chillies
  • 3 Fresh Red Chillies
  • 2″ Ginger
  • 1 Tsp Coarsely Ground Black Pepper Powder
  • Salt to Taste
  • 1 Cup Freshly Chopped Coriander
  • 1/2 Tsp Red Chilli Flakes
  • Oil for Frying
  • 1/4-1/2 Cup Water
How to prepare these delicious Vadas?
  • Soak moong dal and Urad dal for 2 hours. Grind the dal with ginger , green and red chillies. Add minimal water for grinding.
  • Coarsely pulse chopped cauliflower and add it to the dal and chilli ginger mix.
  • Lastly add finely chopped fresh coriander , salt, black pepper powder, chilli flakes and mix well.
  • Mix well. Heat Oil in a wide bottom pan. Take a spoon of batter and deep fry the vadas untill both the sides are crisp and done. Serve hot with any green chutney, Red Chutney, Coconut chutney or even Thokku.
  • We enjoyed this delicious vadas with our cousins.