2 cups Drumstick leaves / Ele Nugge Soppu
1/4 cup Yellow Lentils / Thogari bele
1/4 cup Black Gram seeds / Uddina bele
1/4 cup White Rice
3/4 cup Bengal Gram seeds / Kadle bele
Small grape sized Tamarind
8 - 10 Curry leaves
4 - 5 Green Chillies
2 - 3 Red Chillies
1 large Onion
10 - 12 strands of Coriander leaves
2 tsp Rice flour
1/4 tsp Asafetida powder
Salt to taste
Oil
Recipe:
Soak bengal gram seeds, rice, yellow lentils, black grams seeds together in water for about 3-4 hrs. Wash them properly in water for about 2-3 times, drain the water content and keep them aside.
Grind green chillies, red chillies, curry leaves, tamarind, little amount of soaked ingredients into smooth paste without adding water. Grind remaining soaked ingredients coarsely without adding water.
Clean and wash the drumstick leaves and keep it aside.
Chop onion, drumstick leaves and coriander leaves into small pieces as shown in the picture below.
Add chopped ingredients, salt to the vada batter and mix well.
Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.
Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas.
