MIXED VEGETABLE VADAI

Preparation Method :

• Wash the dhal and soak it in about two cups of water for one hour and drain.
• Grind the dhal with the red chilies, the cumin seeds and the fennel seeds in a blender, gradually adding a little water as required to make a very thick batter.
• Transfer the batter to a large bowl.
• Add the shredded carrot, the shredded beetroot, the chopped onions, the chopped coriander leaves, the minced ginger, the chopped green chilies and salt to the batter and mix well.
• Take about one tablespoon of batter in the palm of your hand and form a ball. Flatten with your fingers into a round patty, about one inch in diameter. Make the remaining vadai in the same way.
• Heat the oil in a heavy bottomed, deep frying pan. Drop the vadai one by one into the oil and fry six vadais at a time until the vadais are golden brown in colour.
• Remove vadais from oil and place it on kitchen towels to drain the excess oil.
• Serve hot with any coriander chutney.