to rice and channa dal add red byadgi chilli and heeng, grind in a mixer to a rough dry paste with minimal water. Mix with finely chopped cabbage and onion add salt to taste and chopped curry leaves, if the batter is not dry, u may add besan and make it thick enough to make wada by hand.
make small flat wadas and deep fry in a pan till golden brown
No comments:
Post a Comment