Kollu vadai | horse gram vada

Cuisine Style: Tamil Nadu, South India | Cooking Time: 8 to 10 min | To Serve: 3 | Type : Evening snacks, Vinayagar chaturthi | Take with :Tea, Curd rice, Coffee, Sambar

Ingredients

• Horse gram [Kollu] – 1 cup
• Urad dal [ulundhu] – ¼ cup
• Sambar Onion[Shallots] – 1 [finely chopped]
• Curry leaves – 2 springs [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Coconut – 2 tbsp [grated]
• Green chilli – 1 [finely chopped]
• Ginger – 1 tbsp [finely chopped, mashed]
• Asafetida [Hing, perungayam] – ¼ tsp
• Fennel seeds -1 tbsp
• Dry red chilli - 1
• Salt to taste
• Oil – for deep frying

Preparation

• Wash & soak kollu, urad dal overnight. Then wash & drain water.
• Put soaked grains, dry red chilli, fennel seeds, salt & asafetida in a mixer jar& coarsely grind [don’t add water] then transfer this mixture to a bowl.
• Add onion, ginger, curry leaves, coriander leaves, coconut & green chilli mix well.
• Shape balls then deep fry till golden brown.
• Serve hot with tomato sauce or green chutney.
  

Kollu vadai mixture ingredients

Horse gram vada