Ingredients

• Bengal gram dal - 1/2 cup
• Raw rice - 1/3 cup
• Onion - 1/2 cup, minced
• Bamboo shoots - 1/2 cup, minced
• Green chillies - 2 tsp, minced
• Chilli powder - 1/2 tsp
• Fennel - 1 tsp
• Curry leaves - 2 tsp, finely chopped
• Oil to deep fry
• Salt to taste

How to Make Bamboo Shoot Vadai

• Wash and soak dal and rice in water for 2-3 hours.
• Drain, add salt and grind to a very stiff coarse paste without adding water.
• Add the rest of the ingredients except the oil. Mix well.
• Take a lime-size lump of the mixture and flatten to a 0.25 cm thick disc on a moist piece of plastic sheet.
• Make a hole (1 cm) in the centre with your forefinger.
• Slip the shaped vada carefully in moderately hot oil.
• Fry till crisp and golden brown.
• Serve.