Sprouted Kala Channa, Corn and Bread Vada

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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Ingredients

  • 1/2 cup - Sweet corn kernels
  • 1 cup - Sprouted kala channa (pressure cooked)
  • 6 - Stale bread slices
  • 2 tbsp - Rice flour
  • 3 - Green chillies (chopped finely)
  • Few curry leaves
  • 1 tsp - Fennel seeds
  • 1tsp - Ginger (minced)
  • Salt
  • Oil

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

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