Avasara Vada
Equipment
- Bowl
- Pan
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 150 g Rice flour (1 cup)
- 60 g (All-purpose) flour (1/2 cup), plain
- 75 g Gram (Chickpea) flour (1/2 cup)
- 1 teaspoon Sesame seeds white
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Asafoetida
- 6 tablespoons Coconut freshly grated
- 3 Green chillies de-seeded and chopped
- 1 Ginger 1 x 1-cm / 1/2-inch piece, fresh, peeled and chopped
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 1 1/2 tablespoons Ghee
- Vegetable oil for deep-frying
- Salt
Instructions
- Combine all the ingredients, except the ghee and oil, in a bowl and mix well.
- Season with salt, then gradually mix in 125ml / 4 1/2 fl oz (1/2 cup) water to make a thick, stiff batter.
- Heat the ghee in a small pan until melted and mix it into the paste.
- Heat enough vegetable oil for deep-frying in a kadhai or deep, heavy-based pan to 180”C / 350’F, or until a cube of bread browns in 30 seconds,
- Then reduce the heat.
- Working in batches, take a ladleful of the batter and, using damp hands, flatten it into a 5cm / 2 inch round patty.
- Gently lower the patty into the hot oil.
- Deep-fry, turning carefully, for about 2-3 minutes, or until golden brown and crisp.
- Remove with a slotted spoon and drain and on kitchen paper (paper towels).
- Repeat until all the batter is used up.
Video
Nutrition
Sodium: 509mgCalcium: 99mgVitamin C: 18mgVitamin A: 100IUSugar: 15gFiber: 21gPotassium: 987mgCholesterol: 58mgCalories: 1422kcalSaturated Fat: 24gFat: 42gProtein: 34gCarbohydrates: 226gIron: 9mg
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