Method
Soak chenna dal for 3 to 4 hours.
Grind it coarsely with greenchillies,ginger, garlic, cloves, elachi and salt.
Chop onions into small pieces, also chop coriander leaves and curry leaves.
Add this to the ground chenna dal.
Heat oil in a pan.
Take a small amount(size of lime) of batter and flatten it with your palms on a plastic sheet .
Drop this into oil and fry till golden brown.
Serve hot with ketchup, coconut chutney or ginger chutney. NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal)
84
Carotene ( µg)
13.71
Protein (g)
2.15
Vitamin C (mg)
0.38
Carbohydrate (g)
6.39
Mg (mg)
16.12
Fat (g)
5.6
Na (mg)
7.42
Fibre (g)
0.172
K (mg)
75.18
Minerals (g)
0.3
Mn (mg)
0.14
Calcium (mg)
7.04
Zn (mg)
0.2
Phosphorus (mg)
35.65
Cr (mg)
0.001
Iron (mg)
0.58
Modification Blot the excess oil on the vadas with a tissue.
Add vegetables like spinach, onions etc to the vada
