Today I wanted to try something new for breakfast, and an recipe I had read somewhere few weeks back came to my mind. So these vadas I made for breakfast using the fresh mint from my patio garden. In the evening with remaining batter I made Dosas and they turned out equally good so here is recipe for both.
Harbara Daal Vada
Harbara Daal Dosa
2.5 Cup Harbara Daal
4 Spoon Green Chillies
4 Spoon Coriander Leaves
4 Spoon Pudina
4 Garlic Cloves
- Soak harbara daal overnight.
- In the morning, in the mixer grind the daal, green chillies, garlic cloves, coriander leaves, pudina and salt together into fine paste.
- For Vada: Fry them by dropping spoonful of batter into the hot oil, brown on both sides over medium heat
- For Dosa: Mix in water to thin it out, drop it on greased pan and spread it. Cook till both of sides till brown.
If you are going to make vadas, its better to make them immediately after making the batter otherwise they might get oily. That was another reason I made dosas in the evening when i had batter left from the morning.