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Bean sprouts lentil vadai (masala vadai)
Bean sprouts lentil vadai (Masala vadai)
Preparation
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Boil the bean sprouts and drain the water.
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Soak the channa dal for two hours and drain them.
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Retain a teaspoon of drained channa dal and grind the remaining channa dal and boiled bean sprouts coarsely (without adding water).
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Add the remaining ingredients and mix well.
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Take a small ball of mixture and slightly flatten them between your palms and deep fry them in the oil till golden brown in either sides.
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Serve with chutney or tomato ketchup.
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