Vadai

Ingredients

1 Cup Urudh Dal
1 Tbsp Rice
1 Tbsp Ginger
1 Tbsp Green Chile
Shredded Cabbage/ Onion (Optional)

Salt to taste
Oil for deep frying

Method

1. Soak urudh dal and rice for 3 hours
2. Grind urudh dal, rice in a blender / Indian grinder without adding water. At most add 1-2 tbsp of water
3. Add salt,green Chile,ginger,vegetable(if you have) and mix the batter
4 Wet a plastic sheet with a little water and also your hand.
5. Make lemon-sized balls of the batter and flatten on the sheet with your hand.
6. Create a small hole in the center of the vadas. The vada should ressemble a donut
7. Heat oil in a frying pan. When the oil is hot, turn the heat to medium and slip the vadas carefully into the oil – about 2-3 at a time.
8. Fry till golden brown. Remove from the oil and drain to remove excess oil.

Serve the vada with sambar and chutney

Pongal

Ingredients

1 Cup Rice
1/2 Cup Moong Dal
1-2 Ginger
1 Tsp Cumin
1 Tsp Peppercorn
4 Tbsp Ghee
1 Cup Milk
3 Tbsp Shredded Coconut(optional)

Coarse Grind

1 Tsp Cumin Seed
1 Tsp Peppercons


Salt to taste

Method.

1. Dry fry the moong dal till it is hot to touch
2. Coarse grind half of the peppercorn and cumin seeds
3. Pressure cook the rice and moong dhal with 3 cup of water and 1 cup of milk.
4. Take a pan and add ghee. Add ginger, cumin seeds, peppercorn, coarse grind mixture
5. Add the cooked rice and dal
6. The pongal should not be too dry. If you feel the rice is dry add some more water and cook it over stove top.
7. Add the shredded coconut
8. Add some more ghee to the hot rice.


Serve the pongal with sambar and chutney