Spiced Tamil Fry / Aama Vadai

2016-11-09-18-37-16

 

Ingredients:

Skinned and Split Bengal Gram                      ½ cup

Skinned and Split Black Gram                        ¼ cup

Skinned and Split Red Gram                          ¼ cup

Rice                                                                 1 tbsp

Dry Red Chilli whole                                        2

Asafoetida Powder                                          Pinch

Fennel Seeds                                                  1 ts

Fresh Coconut grated                                     2 tbsp

Salt to taste

Onion small chopped                                      1

Curry Leaves                                                   10-12

Fresh Coriander Leaves                                 2 tbsp

Oil to Deep Fry

Method:

In a bowl, soak Skinned and Split Bengal Gram for at least 1 hour.

 

In another bowl, soak Skinned and Split Black Gram, Skinned and Split Red Gram and Rice together for at least 1 hour.

 

Remove water from soaked Split Bengal Gram. Grind it in a suitable jar of your mixer. Grind it to thick, not like fine paste. No water please. Remove it in a bowl.

 

Remove water from soaked Split Black Gram, Split Red Gram and Rice. Take in a suitable jar of your mixer. Add Dry Red Chilli, Asafoetida Powder, Fennel Seeds, Salt and Curry Leaves 5-6. Grind it to thick, not like fine paste. No water please. Remove in a bowl.

 

Mix ground Split Bengal Gram with other blended stuff. Mix small chopped Onion, grated Fresh Coconut, Curry Leaves 5-6 and Fresh Coriander Leaves.

 

Shape number of flattened balls (patty) of the size of your choice from the mixture.

 

Deep fry to light brownish.

 

Serve Hot with Coconut Chutney.

 

Enjoy Spiced Tamil Fry even when not in Tamilnadu (One of Southern States of India).

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