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1 cup - mint vada
Channa dal (Bengal gram dal) 1/3 cup
1/3 cup - tur dal (pigeon pea)
A little less than a 1/4th cup - urad dal (black gram)
6-8 - red chillies
1 cup - mint leaves, separated from stalk
salt to taste
1/2 tsp - asafetida
oil for frying
How to Make Mint vada
Soak the three dals together for about 2 hrs and then drain them and keep them aside.
Separate the mint leaves, wash them well and keep them aside.
Using a food processor, grind all the ingredients into a coarse paste adding little water as possible.
You could also use a blender to grind the dals.
Make sure that you can grind it adding minimal water.
Heat oil in a kadai and shape the ground mixture in the shape of vadai and deep fry until golden brown.
Drain on an absorbent paper and serve hot with chutney or ketchup.
Recipe courtesy: My Cooking Journey
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