Vazhipoo Vadai

Ingredients

• Bengal Gram - 1 cup (soaked for 4 to5 hours)

• Rice - 2 tbsp (soaked along with the bengal gram)

• Fennel Seeds - 1 tsp

• Cumin Seeds - 1 tsp

• Dry Red Chillies - 2 nos

• Ginger - 1 tsp (chopped)

• Vazhaipoo - 1 cup (minced)

• Red Onion - ½ (chopped)

• Coriander Leaves - 5 tbsp

• Curry Leaves - 1 sprig (Chopped)

• Asafoetida - ½ tsp

• Turmeric Powder - ¼ tsp

• Oil - For deep frying

Directions

1. Grind soaked bengal gram, rice, fennel seeds, cumin seeds, red chillies and ginger coarsely by adding very little water.

2. Mix vazhaipoo, onion, coriander leaves, curry leaves, asafoetida, turmeric powder and salt with the coarsely ground paste.

3. Heat oil for deep frying.

4. Take a small ball of the bengal gram paste and flatten a little. Fry this in the oil on medium flame till they become golden brown.