Horse gram Dill vada/Kollu Sabagi Vada

Masala vada is everyone’s favorite. This is a very delicious evening tea time snack. Its heaven to have masala vada during winter or rainy season along with tea/coffee. I just love this snack. I have inserted Sprouted horse gram with dill leaves (which increases the flavor). You too will love it when you try it.

 

Horse gram is otherwise named as…

Andhra Pradhesh	Ulava
Kerala	Muthira
Tamil Nadu	Kollu
Maharashtra	Kulith
Karnataka	Hurali

 

Ingredients	Quantity
Horse gram(Sprouted)/Kollu	2 ½ cups
Bengal gram	1 cup
Dill leaves	½ cup
Onion	1 big
Ginger	A small piece
Green chillies	3-4 no’s
Garam masala	½ tsp.
Hing	pinch
Fennel seeds	½ tsp.
Coriander leaves	2 sprigs
Salt	To taste
Oil	For deep frying

Prep time   :15 mins   |Cook time:20 mins  |Makes:12 vadas

Method

1. Soak the horse gram overnight for 6 -8 hours and then sprout the horse gram. Chop the dill leaves and keep aside. Soak Bengal gram for 3 hours (few hours are enough for soaking). 2. Add the drained split Bengal gram and sprouted horse gram in to a mixer along with green chillies. Grind it very coarsely adding little water. Be very cautious while adding water. Too much of water spoils the vada. 3. Add chopped onions, dill leaves, coriander leaves, mashed ginger and fennel seeds. Mix it well with garam masala, hing, salt.4.  Horse gram Dill Masala Vada  dough is ready now. 5. Heat a frying pan/Kadai, add oil in to it. When the oil heats up, drop 3 to 4 masala vadas one by one in to the oil. Deep fry them in medium flame till they become slightly brown in color. Repeat the process with rest of the vadas.Remove the vadas from the oil and place them on paper napkin. Notes

Instead of adding chillies while grinding, you can add finely chopped green chillies.

 

 

Linking this to the event "Eat Vegetables Stay Healthy" sponsored by Just Eat.