Crispy vadas or 'bara' as we call them in Odisha are a perennial favorite with almost everyone I have come across. But they are laden with oil and hence weight watchers/diabetics/people with blood pressure prefer to keep them off their menu.
However, during Manabasa Gurubar a pan-fried version of this delicacy is prepared for the Prasadam. Slightly flavored with curry leaves, green chillis, mango ginger and cilantro, they are a low-calorie treat. Read on for the recipe:
However, during Manabasa Gurubar a pan-fried version of this delicacy is prepared for the Prasadam. Slightly flavored with curry leaves, green chillis, mango ginger and cilantro, they are a low-calorie treat. Read on for the recipe:
Preparation Time - 8 hours 30 mins ( 4 hours for soaking + 4 hours fermentation )
Ingredients - 2 cups chopa chada biri dali ( black lentil / urad dal ), 2 tbs chopped curry leaves, 2 tbs chopped cilantro, 2-3 chopped green chillis, 1 inch mango ginger (julienne), salt to taste, 4 tbs oil for pan frying.
Preparation - Wash and soak the black lentil for 3-4 hours.
Drain excess water and transfer to a mixer jar. Grind into a smooth paste with minimum water. Keep aside to ferment for about 4 hours.
Add all the other ingredients except for oil. Mix thoroughly .
Cooking - Heat a frying pan. Drizzle with oil.
Put spoonfuls of batter on the tawa and lightly spread. Drizzle with more oil.
Flip over when cooked on one side.
Cook on the other side till light brown. Remove from the pan and serve hot.
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| Mango Ginger |
