Vada Bhat

Preparation Time - 20 Min                      Cooking Time - 30 Min            Serves - 5

Ingredients :

For Vada :

Sprouted matki (moth) - 1/2 Cup

Chana dal (Gram lentil) - 2 Tbsp

Cover-less urad Dal (Black lentil)  - 1/4 Cup

Cover-less  moong dal - 1/4 Cup

Chopped cilantro (Kothimbir) - 1/4 Cup

Cumin seeds - 1 Tbsp

Red chili powder - 1 Tsp or to taste

Salt - 3 Tsp or to taste

Green chili paste - 1 Tsp or to taste

Garlic paste - 1 Tsp

Oil - to deep fry

For Bhat : 

Rice - 1 1/2  Cup

Oil - 3 Tbsp

Mustard seeds - 2 Tsp

Curry leaves (optional) - 4-5 

Dry red chili - 3

For Tadka(Tempering):

Oil - 2 Tbsp

Mustard seeds - 1 Tsp

Cumin seeds - 1 Tsp

Asafoetida - 1/4 Tsp

Dry red chili - 2

Curry leaves - 4 (optional)

Method :

1) Soak chana dal, urad dal and moong dal for 2 hrs in lukewarm water.

2) Wash rice till water runs clean, soak for 15 mins. and pressure cook for 20 min or up to 3 whistles.

3) Grind soaked dal and sprouted matki coarsely in grinder.

4) In a bowl mix grind dal mixture, cilantro, garlic paste, cumin seeds, red chili powder, green chili paste and salt and mix well.

5) Heat oil in wok and add a spoon of batter in hot oil and deep fry vada on medium flame.

6) Heat 2 tbsp of  oil in another pan for tempering and crackle mustard seeds. Add cumin seeds, asafoetida, curry leaves and dry red chilies fry for a moment and switch off stove.

7) Serve a plate of rice with 6 vada. Crumble vada, add tadka and enjoy.

Vada Bhat