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Before steaming the batter, make sure the consistency of the batter is that of idly batter. should not be too watery nor too firm.
if batter is very watery, the vadas get soggy, if the batter is very firm, the vadas turn out hard.
- Soak channa dhal in hot water for about 20mins or till it is nicely soaked
- In a mixie, grind r.chillies, green chillies, ginger, salt into a smooth paste.
- Add the soaked channa dhal and gring it coarsely using very less water. some of the dhal should be in whole pieces
- Add the grated vegs and chopped onions along with curry leaves and coriander leaves to this mixture.
- Adjust salt and spicyness to your taste.
- Now the batter is ready where you can either deep fry small portions in oil to get crispy masala vadas or steam in idly plates for 10 mins to get tasty steamed vadas.
- Grease idly plates, and fill the slots with the prepared batter.
- You can add the eno salt to the mixture just before you por the mixture into the idli plates.
- Once the batter is sleamed well for about 10mins, let the cooker cool before removing the steamed vadas to avoid soggy-ness
- Serve hot with any chatni or sambar of your choice.
This recipe was contributed by rsangit on 26 Feb 2002
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