I know, I know- I have been out of the blog-land, troubles of this world have me taken over you see and I need to fix it all for me to get back to y'all! Here is a gorgeous looking and perhaps amazingly tasty vada- it was my mum and my experiment all the way to fruition. Now I think kala or kabuli chana is the one of most underused forms of the fabacae family (compare to its ever popular cousin-chickpea). I love kabuli chana especially in what we call sundal from the Tam-land. If you have never tried sundal made of these babies, you must and I insist. But for now I settled for this minor experiment in the kitchen- kabuli chana vadas. Ingredients: Kabuli chana, 1 cup soaked overnight in 2 cups water 1/2 onion, chopped 1 tsp cumin seeds 1 tsp fennel seeds salt and ground red chilli powder to taste Oil for Method: Just like any dal vada- coarsely grind the softened chana (Note: this is not going to have a lot of binding capacity) Mix in the onions, salt, red chilli powder, cu...
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