How to Make Sprouted Kala Channa, Corn and Bread Vada
Grind the sweet corn and cooked kala channa into a bit coarse paste.
Grind the stale bread as fine powder. Take the ground paste together and add the rice flour, chopped green chillies, curry leaves, fennel seeds, minced ginger with enough salt and water as vada batter.
Heat oil for Deep frying. Make a small ball from the batter, flatten them as we do for medhu vadas and make a small hole in the middle.
Drop it gently to the hot oil, fry on both sides until the vada get well cooked.
Serve hot with ketchup.
Recipe courtesy: Priya Easy N Tasty Recipes
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.