- Soak thinai arisi in enough water for 3 hours. Similarly, soak channa dal in water for 1 hour. Drain the water completely and combine thinai and channa dal. Blend them together in a mixer along with ginger and fennel seeds to coarse paste. Add little water if needed. Transfer the paste to a mixing bowl. Add chopped onion, green chilies, mint leaves, curry leaves, salt and Asafoetida. Mix well everything and keep aside for 10 mins. Heat oil for deep frying in a pan. Make small balls from the vadai batter. Flatten one ball to form a disc. Once oil is hot, drop the disc carefully. Fry till it turns golden brown on both the sides. Remove from the heat and drain the excess oil using absorbent tissue paper. Serve vadai with coconut chutney.
Thinai vadai
#myrecipe
By Shaalini Shaalu
Mar, 15th
565
Servings
4 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Thinai arisi
- Chana dal
- Onion
- Green chillies
- Curry leaves
- Mint
- Fennel seeds
- Salt
- Ginger
- Hing
