Ariso Recipes
Mini Onion Vada with Tangy Lentil Curry
Last update date: February 24, 2012
Be captivated by the essence of Mini Onion Vada with Tangy Lentil Curry. This dish is a sensory celebration of culinary finesse, featuring Urad White Whole, Ginger. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.3 hours and 50 minutes
Tamil Nadu
Ariso Intelligence
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All Ingredients used are safe and clean.
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Ingredients
2
For Mini Onion Vada
- Urad White Whole
1.0 cup
- Ginger
1.0 inch
- Green Chillies (Capsicum annum)
1.0 piece
- Salt
As required
- Onions
2.0 piece
- Coriander leaves
1.0 cup
- Sunflower Oil
As required
For Tangy Lentil Curry (Vengaya Sambar)
How To Cook?
1
For mini onion vada:
2
Soak the urad dal in water for about 3 hours and strain the excess water.
3
Grind the soaked urad dal with ginger and green chillies into a smooth batter using a food processor or mixer grinder.
4
Transfer the batter to a bowl and mix in chopped onions and coriander leaves.
5
Preheat a kuzhi paniyaram pan, add a little oil to each cavity, and spoon the vada batter into them.
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