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Sunday 26 August 2012
Almost every weekend I have idly-dosa batter and I thought of making this vada inspired by the Desai Vada. I did consider calling it Naveena's vada but then I was using idly batter from south and ingredients of Desai vada from Gujarat, I decided to call it the fusion vada. I would be making this often with leftover dosa batter thats why saving it here.
Fermented idly/ dosa batter-2 cups
Wheat flour-1 cup
Jowar/Bajri flour-1 cup ( I used bajri flour)
Ginger-green chilli paste- 2"ginger, 5 green chillis
Spices- 1/2 tsp turmeric, 1 tsp chilli powder, 1 tsp asafoetida, 1 tsp methi power (freshly roasted and ground)
Eno/ soda bicarb- half tsp, just before frying
Oil- For frying
1. Mix all the ingredients except oil and eno/soda bicarb to form a thick batter. If required ,can add some water to get the desired consistency.
2. Just before frying, add eno/ soda bicarb and take small portions in your finger and deep fry till golden brown.
Serve it with ketchup or green chutney.