Moong dal vadi
Will make in new way,
small sized
and very soft.
We'll make vadi
and moong dal mangodi curry.
Namaste,
welcome to NishaMadhulika.com
Let's start!
Wash thoroughly
Soak - 2 hours
Remove extra water
It should neither be too fine
nor too coarse.
Didn't add water at all.
Grinded it once
stirred it
and again grinded it.
Whip - 4-5 min
Keep in sun to dry
Store in a container.
Heat it
Stir continuously
Flame - low
Saute - till oil separates
Chop into big pieces
Roast - 1 min
Water - 1.5 cups
Cook at high flame - till a whistle
Then reduce flame - low
Cook - 3-4 min at low flame
Then turn off the flame
Let cooker cool down
While grinding dal
do not add water.
But if,
water is there in dal.
And you feel the batter
to be too thin.
Add 1-2 tbsp
of gram flour
Whip nicely
Dry moong dal well before storing.
Keep in room temperature - 1-2 hours
Then keep it in a container.
Use - more than a year
Roast the vadi
at low-medium flame,
till they turn a bit dark.
Do not make it too dark.