Ingredients:
150 gms bengal gram dhal
2 nos onions Chopped
For the gravy:
4 nos onions Chopped
2 nos garlic flakes
4 nos tomatoes Chopped
Boil in hot water and remove the skin
Grind together:
1 no onion Chopped
1 inch ginger
4 flakes garlic Chopped
5 nos red chillies
5 – green chillies Chopped
1/2 tsp Cumin seeds
2 nos cardamoms
1 inch cinnamon piece
2 nos cloves
1 Tbsp roasted chutney gram dhal
To make vadai:
Soak dhal for 2 hours, drain and grind coarsely
Add required salt.
Mix finely chopped onions.
Heat oil in a pan, make the dough into small vadai shape and deep fry.
Keep aside. [Do not deep fry till brown].
To make gravy:
Heat 3 tbsp of oil in a pan and fry garlic and onions.
Add the ground mixture, fry till oil separates.
Mix tomato paste and fry till done.
Pour 500 ml water with turmeric powder and salt.
When it starts boiling add the fried vadas in it and let it boil.
If the water is not enough add little more, otherwise the koftas will absorb the water and the gravy will become very thick.
When the gravy is thick remove from fire and garnish with cut coriander leaves.
This goes well with appam dosai and idlis.
