Tuesday, October 19, 2010

Pesara Vada/ Moong Dal Fritters


Pesara Vada


Good for unexpected guests or festival days. Serve as snack item or as an entree.

Soak 1 rice cup pesara pappu in water for 2 hrs. Wash and remove water, put this in food processor (chopping blade big bowl). To that add 1 inch ginger piece, cumin seeds 1 tsp, curry leaves, green chillies 3, put the lid on and pulse it add 1/4 th rice cup water while grinding. lastly add salt to taste and pulse agian to a coarse paste.

Heat oil for deep frying in a kadai on medium heat, once heated dip your fingers in a bowl of water take small amount on your fingers press it with your thumb and drop them in oil, drop 7-8 in them and fry until golden brown on both sides. Place the fried vada onto an absorbent paper towel, and serve.

Serve hot with ketchup.


Translation:


Pesara pappu = Split Moong Dal
Kadai = deep frying pan or Indian Wok

© 2010 by Rajani Rayudu

18 comments:

Gayu said...

First time on your blog..Very beautiful blog and neat presentations..Happy to have found this space..

Gayu
http://ensamayalarangam.blogspot.com

Rajani Rayudu said...

Hi Gayu,

thanks for dropping by and leaving your nice comments about my blog........

cheers
rajani

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Rajani Rayudu said...

Hi WBR,

Thanks for lovely comments about my blog. Keep visiting...........

cheers
rajani

Shanthi said...

Looks tempting and crispy
http://shanthisthaligai.blogspot.com/

Rajani Rayudu said...

Hi Shanti,

Thanks Shanti, yes they are crisp and easy to make.

cheers
rajani

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Pritya said...

That's an interesting variation to Pesarattu. Seems to be a healthy and yummy snack!

Pritya said...

maThat's an interesting variation to Pesarattu. Seems to be a healthy and yummy snack!

sameera's vantalu(only vegetarian) said...

rajani gaaru amitandi emadhya asalu reciepies blog cheyyatledu we r waiting for ur new recipes, and nenu kuda oka blog create chesanu adi chusi nannu encourage cheyyandi

Anitha said...

Hi Rajini garu
this is Mrs.Anitha....
naku recent ga marrige indi...ippudu Malaysia ki vacchanu..mee vantalu naku chaala help avthunnai...i dont know even put tea before marrige ....now am ding differn recipies bcse of u....thanx a lot...

Sai said...

Rajani garu meeru cheppina vantalu (amma cheppindi) chala bagunnai

Sai said...

Rajani garu maadi Kakinada ne....

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Rajani Rayudu said...

Hi Amy,

Thanks for visiting.......

Hi Pritya,

Never thought of that sounds similar fried pesarettu :-)

Hi Sameera,

Thanks for leaving your comments. Innalu India lo vunna last week vacha, internet connection eroju vachindi. will post soon........

Hi Anitha,

I am happy to read your comment. I am glad it helped you....happy cooking!!

Hi Sai garu,

Chala thanks appreciate chesi nanduku. monnane kakinada visit chesi vacha, anduke late ga reply isthunna. Keep visiting......

Hi Sal,
Thanks for visting.........

cheers
rajani

shwetha said...

Hi Rajani garu,
Mee pesara vada recipe chesanu.Naku chala baga nachayi.
I dont have a food processor and I am not familiar with vada batter at all.My question is "How to grind the moong dal in a mixie".Please mention this in your comment.I am waiting eagerly for your help...thanks so much in advance ......I try,served and love your telugu recipes very much....

shwetha said...

forgot to mention this.....
Batter has come too watery and not a coarse paste.Otherwise the taste was yummmmmy!!!!!!
Please give me tips for right consistency of batter(good to hold shape,coarse texture)
thanks in advance.

Rajani Rayudu said...

Hi Shweta,

I didn't do in mixie, but you can grind init too, soak as per the recipe, remove water, add all other ingredients and grind first if it is not running nicely add 1 tbsp water little by little and see. First I would grind with all other ingredients along with pesara pappu, that will be sufficient and take batter liitle on your fingers and press with thumb and drop easily in oil.

cheers
rajani