Sprouted Moth Bean and Green gram vada with Broccoli

-
I had these sprouted moth beans sitting in my fridge for a few days now.....hence decided to make some vadas in combination with green gram.  And they turned out to be the perfect snack for a cold day!!!





1 cup sprouted moth beans
1/2 split green gram with skin
1/4 cup of chopped spring onions(white part)
handful of small broccoli florets processed
4 green chilies(about3/4 inch in length)
few corinader leaves
small ginger piece
salt to taste

Soak the green gram for 2 hrs.  Drain the water completely and grind into a coarse paste along with moth beans, chilies and ginger.  Towards the end add the coriander leaves and process it further.  To this paste add the onions, broccoli and salt and mix well.

Take a small portion of the mix, flatten it in your palm and deep fry in hot oil till a nice golden color.

Enjoy these crispies with some chutney or ketchup!!

This one is off to CWS-Mung Beans event  at Priya's blog.



Comments

  1. Priya SureshNovember 30, 2011 at 3:27 AM

    SUper crispy vadas,lovely combo..

    ReplyDelete
  2. RakshaDecember 2, 2011 at 11:17 AM

    Dish looks great.

    Participate in Desserts with Coconuts event at my blog :)

    ReplyDelete
  3. KrithikaDecember 2, 2011 at 1:51 PM

    thanks Raksha and do participate in my first event as well...Cooking With Wholegrains - broken wheat at my blog next month:)-

    ReplyDelete
  4. KrithikaDecember 2, 2011 at 2:12 PM

    thanks Priya!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Corn and Spinach Dhokla for MAITRI

-
Image
This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was left with some extra flour.  I am planning to
Read more

Pecan Ladoo

-
Image
1 cup pecans                                                        1/2 cup oats 3/4 cup sugar few cardamom pods a spoon of ghee 1/4 cup milk Process the pecans making sure that it does not get lumpy. Roast the oats in a spoon of ghee until it turns golden brown in color. Powder this with the sugar and cardamom. In the meanwhile, begin to toast the processed pecans on the stove top. Slowly you will begin to see that the nuts are letting out oil and kind of coming together. Roast this until you get the smell of the pecans making sure it does not get burnt. Transfer this and the oats mixture to a bowl. Have a quarter cup of milk heated up and ready. It is not required to boil the milk. Use the needed amount of  milk  to bind all the processed powder and nuts together. I always thought that these ladoos needed ghee to hold them until I saw this wonderful recipe of Priya's Microwave Oats and Poha Ladoo. That is when I learnt that you can use warm milk instead. Roll
Read more

Beetroot Pulao

-
Image
Pulao is a very favorite dish among young and old as it works as a quite fulfilling one pot meal.  Yesterday I made this Beetroot Pulao for dinner and dal makhani(without the makhan).  The pulao is quite a simple dish using chopped beetroots instead of the regular carrots and the rest being the same. Ingredients for the pulao are as follows 1 cup basmati rice soaked for about 20 minutes a handful of chopped beetroot and potatoes a handful of frozen beans and peas 1/2 a small onion chopped 2 cloves of garlic, 1 long green chili and 1 inch piece ginger all finely chopped 4 cloves, small piece of cinnamon and a pinch of elaichi powder cumin seeds for seasoning Take 3 tsp of oil and splutter the cumin seeds when it is hot.  Add all the whole masalas and immediately add the onions.  Saute them for a couple of minutes and add the chopped ginger, garlic and green chili.  Follow it with the drained rice and fry till you get the aroma.  Add all the vegetables and stir for about
Read more