For Vada:
1) 2 Boiled potatoes
2) 2 chopped green chillies
3) 1/2 tsp ginger garlic paste
4) 1 tsp lemon juice
5) Chopped coriander leaves
6) Oil for tempering
7) 1/2 tsp mustard seeds
8) 1/2 tsp cumin seeds
9) Pinch of asafoetida
10) Salt to taste
cup besan
2) 1/2 tsp Turmeric powder
3) Pinch of baking soda
4) Salt to taste
5) Oil for deep frying
cup boiled mix sprouts
2) 1 tbsp oil
3) 1/2 tsp mustard seeds
4) 1/2 tsp cumin seeds
5) 1/2 cup sliced onion
6) 1/2 cup chopped onion
7) 1 cup freshly grated coconut
8) 1 tsp ginger garlic paste
9) 1/2 cup chopped tomatoes
10) 1 tsp garam masala
11) 1 tsp malvani masala
12) 1/4 tsp turmeric powder
13) 1 bay leaf
14) 4-5 curry leaves
15) 3 black paper
16) 1 cinnamon stick
Chopped coriander leaves
2) Chopped onion
3) Lemon Wedges
4) Pav
Heat little oil on tava add sliced onion and saute until translucent. Add bay leaf, cinnamon, black paper and freshly grated coconut and saute till the coconut turned to light brown.
Remove from flame and let it cool down. Once cool completely add to mixer grinder and make a fine paste.
Heat oil for tempering, add mustard seeds and wait till it crackles, add cumin seeds, curry leaves, ginger garlic paste and saute for few minutes.
Add chopped onion and saute it.
Add chopped tomatoes and saute until mushy.
Add turmeric powder, garam masala powder, malvani masala, mix sprouts and mix well.
Add hot water and salt, let it cook for 5 minutes, and add coconut mixture, mix well and simmer for another 2 minutes, while stirring continuously.
Usal is ready to serve.
For Vada:
Heat oil for tempering, add mustard seeds. When they crackle add cumin seeds, curry leaves, asafoetida, green chillies and saute for a minutes.
Add ginger garlic paste, mashed potatoes, turmeric powder, salt and mix well.
Add chopped coriander leaves, lemon juice and mix well and let it cook for 2 minutes.
Take away from flame, once it cool, divide into small equal portion into a round shape.
In a mixing bowl take besan, turmeric powder, salt, pinch of baking soda, sufficient water and make batter.
Dip each round into besan batter.
Heat oil, fry each coated round into hot oil.
Drain and keep aside.
