GREEN MOONG DAL AND RICE KHICHDI VADA

      GREEN MOONG DAL AND RICE

                  KHICHDI VADA

                      (Yield 12-14 Vada)

INGREDIENTS:

·      1 ½ cup leftover Green Moong Dal and Rice Khichdi, preferably firm

·      1 cup Mix Vegetables, Green, Yellow, Red and Orange Bell Peppers. White Sweet Onion, cut in to thin long pieces

OR

Add any Vegetables of your choice

·      2 tsp. Oil

·      5-6 Curry Leaves, chopped

·      2 large Garlic Cloves, minced

·      3 Lavinghiya Green Chilies or as per taste, chopped

·      2-3 T Besan Flour or as needed (Try to take least amount of flour to make vada light and soft)

·      1-2 T Rice Flour or as needed (Try to add least amount of flour to make vada light and soft)

·      ¼ tsp. Baking Powder

·      ¼ tsp. Chat Masala

·      Salt for Vegetables and Flours only (Note: Khichdi already contains salt)

·      ½ tsp. Sugar

·      2 T Coriander Leaves, chopped

·      1 T Besan Flour + 1 T Rice Flour to dust vada before frying

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LET’S COOK:

Heat oil in a wok /Tawa/Griddle on high heat.

Once oil is hot stir-fry all vegetables on high heat for 2 minutes only.

Add chopped curry leaves, minced garlic, chopped green chilies and stir-fry for 1 -2 minute.

Switch off the heat.

Transfer vegetables on tray and spread and allow them to cool.

In a bowl mix khichdi and stir fried vegetables.

Sprinkle besan and rice flour, baking powder, chat masala, salt, sugar, and coriander leaves and mix with spoon. DO NOT OVERMIX.

Meanwhile heat enough oil in frying pan on medium heat.

Take small portion of the vada mixture and roll between your palms to give round shape and roll into besan-rice flour and deep fry on medium heat until golden brown in color.

Flip vada to give even golden brown color to the vada.

Place fried vada on paper napkin to absorb extra oil.

Serve hot vada with yogurt-garlic chutney. (Take 2 frozen ice cubes of ‘Red Bell Pepper & Garlic Chutney #1’ then defrost them and add 1/3-cup plain yogurt and salt enough for yogurt and mix)

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