Vermicelli Masala Vada

Ingredients:

Vermicelli 1 cup
Yogurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil for frying

Method:
Soak vermicelli in yogurt for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soaked vermicilli. Add chopped onions, curry leaves, and cilantro to this. Make this mixture to small balls and deep fry in oil.garnish with coriander.serve hot with your favorite chutney.

Masala Vada

Ingredients:
1 cup yellow gram (chana)
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
oil to deep fry

Method:
Wash and soak dal for 3-4 hours.
Keep 2 tbsp dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp,hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

Sabudana Vada

Sago (sabudana) -1 1/2 cups
Potatoes, boiled and mashed-3 medium
Roasted peanuts, coarsely ground-1/2 cup
Green chillies, finely chopped-3
Fresh coriander leaves, finely chopped-2 tablespoons
Lemon juice -1 tablespoon
Salt to taste
Oil to deep fry

Method:
Soak the sabudana, in enough water , cover it for about two hours. Drain off excess water. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.Divide into sixteen lemon sized balls, flatten between palms of your hands.Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.Serve hot with chutney of your choice.

MOONG DAL VADA RECIPE

Ingredients:
300 gms Moong Dal
25 gms Chopped Coriander
5 gms Cumin Seeds
8 - 9 Green Chillies chopped
50 gms Onions
Salt to taste
Oil to fry

Method:
Soak the moong dal in water for a couple of hours.
Grind it properly to form a smooth paste.
Blend it with chopped onions, chillies, corainder and cumin seed.
add the salt to taste, and deep fry till golden in color.
Serve with your favourite chutney