The student, Mr.E.Abhiram of BCTCA 2 ND SEM is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.
INGREDIENTS
- Channa dal -200gm
- Onions – 75 gms
- Ginger -25 gms
- Green chillies -30 gms
- Coriander -1 bunch
- Mint -1 bunch
- Turmeric powder – 8 gms
- Salt – To taste
- Oil -For frying
METHOD:
- Wash and soak the channa dal overnight.
- Chop onions and green chilies and keep aside.
- Chop coriander & mint leaves and keep aside.
- Grind the soaked channa dal coarsely.
- Add the chopped ginger, half of the chopped green chillies, half of the coriander & mint to the channa dal and grind.
- Shift the ground channa vada mix into a bowl, and then mix the other half of the coriander and mint leaves.
- Add the chopped onions and other half of the chopped green chilies and mix well.
- Add salt and shape into round patties.
- Heat oil in a kadai till it is medium hot.
- Deep fry the patties till half cooked.
- Take it off the fire and drain it. Refry them until golden brown colour.
- Keep them in a colander and drain the excess oil out.
- Serve it hot with coconut chutney.