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    Vadas are one of the best way to feed urad dal to children. Though it is deep fried
    Mommy Chef
    #SnackAttack Vada And Gugni
    882 engaged
    Ta Nuja
    I am from Hyderabad, India. A Passionate cook. Though I am yet to mother a child, I am nearly a mother to my two beautiful nieces. They are of 6+ and 9+ years resp and stay with me. I like to prepare wonderful dishes for them apart from grooming them :)
    X
    Recipes
    Category Breakfast, Snacks
    Preparation Time 20 Min
    Cooking Time 40 Min
    Serves 2
    Age 3+years
    09 April 2016

    #SnackAttack Vada And Gugni

    1 min read
    882 engaged
    Vadas are one of the best ways to feed urad dal to children. Though it is deep fried, it is ok to snack on it once in a while. Using a refined, fresh oil is important.

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    Ingredients

    For Vadas:

     

    • 2 cups urad dal soaked for 2-4 hours
    • 1 large onion chopped (about 2 cups)
    • 2-3 tbsps (tablespoons) grated/finely sliced mango ginger
    • 8-10 green chillies
    • Generous amount of coriander leaves, finely chopped
    • Salt to taste
    • Oil to deep fry

    For Gugni:


    • 2 cups dried yellow peas/vatana
    • 2 large potatoes cubed
    • 5-6 tbsps onion-ginger-garlic paste
    • 2 tomatoes ground to a paste
    • 1-2 bay leaves
    • 1 tsp (teaspoon) haldi
    • 2 tsps red chilli powder
    • 2 tsps curry powder (optional)
    • 1 tsp garam masala
    • coriander leaves to garnish

    Method

    Vada preparation:

    • 1Grind the soaked dal to a paste with as little water as possible.
    • 2Set aside for a few hours.
    • 3Fluff it up with a whisk, so that the vadas turn out soft on the inside and are crisp outside.
    • 4Add the rest of the ingredients, shape into vadas making a hole in the middle.
    • 5Gently slide into oil.
    • 6Fry on medium heat till well done on both sides.

    Gugni preparation:

    • 7Boil peas with salt till tender but not mushy.
    • 8Heat oil in a kadhai and add bay leaf.
    • 9When it changes color, toss in the potatoes and fry for a few minutes.
    • 10Add the ground masala, haldi, and mirchi and fry till the masala is 3/4th done.
    • 11Add the tomato paste and fry some more till oil separates.
    • 12Add the boiled peas and mix well.
    • 13Add water to desired consistency and bring to a boil.
    • 14Lower heat and simmer for 10-15 minutes.
    • 15Finally add garam masala and garnish with coriander leaves.

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