Ingredients
- 1 cup urad dal
- 1 cup chana dal
- ½ cup moong dal
- ½ cup rice
- Salt to taste
- 2 cup fenugreek leaves (finely chopped)
- 1 tsp garlic cloves (finely chopped)
- Oil for frying
- A pinch of asafetida
- ½ tsp turmeric powder
- ½ tsp red chili powder
- 2 tbsp green chili paste
- 2 tbsp lemon juice
- 2 onions (finely chopped)
- 1 tbsp Coriander seeds
- 2 tbsp coriander leaves (finely chopped)
- Water according to requirement
How to make Methi Vada
- Soak all dal and rice for 4-5 hours.
- Drain water from it.
- Add water and salt to it.
- Grind it coarsely in a mixture jar. The paste should be thick.
- Keep the mixture for 4 hours at room temperature.
- Mix chili paste, asafetida, red chili powder, turmeric powder, coriander seeds, methi, garlic, onions and coriander leaves.
- Also, add lemon juice to it.
- Heat oil in a pan at medium flame.
- Fry Vada till it becomes crispy and brown in color.
- Hot serve with mint chutney or tomato ketchup.
