Ingredients:
- Dry white Peas (Not chickpeas) 1 cup
- Curry leaves
- Cumin seeds 1tsp
- Onion 2 big
- Tomato 1 medium sized
- Garlic pods 5
- Ginger 1/2 inch piece
- Coriander powder 1 tbs
- Cumin powder 1tsp
- Turmeric powder 1/2 tsp
- Curry Powder 1 tsp
- Fennel powder 1/2 tsp
- Red chilli powder 1/2 tbs
- Salt
- Corriander leaves finely chopped for garnishing
- Split Bengal gram 1 cup
- Whole red chillies 6 -8
- Fennel seeds 1tsp
- Oil for frying
- Salt
For vadai:
- Soak the bengal gram for few hours and drain the water and set aside.
- Coarsely grind the bengal gram with the red chillies, fennel seeds.
- Add salt and finely chopped coriander leaves and mix well.
- Heat the kadai with oil and make equal sized balls from the vada mix and flatten it in your palm and deep fry it till golden brown.
- yummy vada ready:
- Soak dry peas for over night or for 8 hours and pressure cook the peas. The white peas should be well cooked and soft.
- Finely chop the onion,tomato. Mince the garlic and ginger.
- Heat the pan with oil and season with cumin seeds and curry leaves and add the minced ginger and garlic.
- Add the chopped onion and fry until translucent.
- Add all the powder ingredients and fry until the raw smell goes.
- Add the chopped tomato and fry until soft, and add the cooked peas with one cup of boiled water.
- Cover and cook for ten minutes on medium flame and stir in between.
- Once the oil collects on top garnish with chopped coriander leaves.
- Now in a plate pour one ladle full of peas gravy and break the vada and add it on top of it.
- Garnish with finely chopped onion and coriander leaves.
Yummy Madras beach style vada peas gravy ready.
