1.5 cups red gram (tovar) dal | 1.5 cups cabbage, finely chopped | 1.5 cups onion, finely chopped | 1.5 cups grated Coconut | 3 to 4 roasted dry red chilies | 1.5 cm ball Tamarind | Oil for deep frying | Salt to taste
How to Make Dangar Vada
Soak the rice and dal together in water for 1 hour.
Drain the soaked ingredients and grind with coconut, chillies and tamarind to a stiff, slightly coarse paste (avoid adding much water).
Mix the cabbage and onion. Add salt to taste.
Heat oil for deep frying till it is moderately hot.
Take lime size balls of the vada mixture, flatten it to a disc and deep fry till golden brown. Drain and serve hot.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.