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Mullangi Vadai

Ingredients

1 cup Rice (Raw)
1/4 cup Urid dal
1 tablespoon of Channa Dal Flour
2 teaspoon of Channa dal
1 teaspoon Jeera
1 teaspoon Mustard seeds
2 tablespoon Sour Curd
2 Green Chillies
Chopped Corriander leaves a few
Curry Leaves a few
1 big white Radish (1/4kg)(you can also use those small radish)
Salt as required
Red Chilli Powder according to spicy needs
Hing
Oil to fry

Method:

1. Soak the rice and urid dal separately for 2 hours and grind it to a paste (just like Idly batter) it should be thick. To it add the channa dal flour and set aside for 10 minutes.
2. Then keep 1 or 2 teaspoons of oil in a pan and add the mustard and allow it to splutter the add the channa dal, jeera when the dal is light golden add the chopped green chilles, curry leaves, corriander leaves, red chilli powder, hing and remove from the heat and add salt, the curd, and the grated radish and mix with the batter which you set aside, it should be just like idly batter after mixing all this if not you can add some more channa dal flour to make it thick.
3. Now heat up your appe thawa add a teaspoon of oil when hot pour the batter on each about a tablespoon and turn when the sides are golden. Serve hot with any hot sauce, or any chutney.

Note: You can also fry them in the oil just like vada if you do not ha ve the appe thawa. One more thing the curd should be sour, the best when it is sour so if you do not have sour curd you can add sour cream.