Ingredients:
  • Prawns/Eral-500gms
  • Bengal Gram-3/4cup
  • Onion medium finely sliced-1
  • Ginger and Garlic paste-1tsp
  • Red chilly powder-1tsp
  • Turmeric powder-1tsp
  • Baking soda-1/4tsp
  • Curry leaves-few( roughly chopped)
  • Salt to taste
  • Oil required
  • Grind the following ingredients to smooth paste( Ground masala paste)
  • Ginger-1/2inch
  • Garlic-5 cloves
  • Whole dry red chilles-6
  • Sombu/ Fennel seeds-1 1/2tbsp


Method:

  • Wash and soak the bengal gram for 1 hour and grind it coarsely.
  •  In a small sauce pan add prawns, 1 tsp ginger and garlic paste, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt and few tbsps water.
  • Cook the prawns for 3 mins, remove from heat and set aside to cool.
  • When prawns reach room temprature chop the prawns coarsely. 
  • In a medium bowl add coarsely ground bengal gram, finely sliced onions, chopped curry leaves, coarsely chopped prawns, ground masala paste, turmeric powder, baking soda, required salt and 2tsp of oil. 
  • Mix well so the bengal gram, prawn and onion mixture is well blended. 
  • Heat enough oil in a pan to deep fry. When the oil is hot, divide the prawn vada mixture into equal sized balls.
  • Flatten each ball between the palm and slide it into the hot oil, you can add maximum of five vadas at a time, depending on the size of the pan.
  • Cook the vadas on medium heat until golden brown in color( Prawn vadai has to be crisp and crunchy outside and soft and well cooked inside).
  • Once the vadas are done drain from the oil and transfer to paper towel. Serve hot.

మరింత సమాచారం తెలుసుకోండి:

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Kiran Vimala

12/01/2017 07:05 AM