Showing posts with label Dill leaves. Show all posts
Showing posts with label Dill leaves. Show all posts

Friday, February 4, 2011

Dill leaves Vada(ಸಬ್ಬಸಿಗೆ ವಡೆ)

Tried and tasted by Nivedita
Hi All,
Winter is saying bye... but, some snacks are always welcome, in any season, at any time, with something or nothing. As a side dish in full meals or just as a whole snack with a cup of tea in the evening.
And this snack comes under the same category.  This  is prepared using dill leaves and is a deep fried snack.
The dill leaves gives unique taste. This is again my mom's favorite. She will be waiting for me to say yes to make this( I am very strict daughter, who never allows her to eat oily things).
There is a person who has small moving cart like vehicle, I am seeing him from many years making these in the evening. And always there is a huge rush for this. I too used to eat from his shop when I was in college, Now a days, these hygienic things in my mind won't allow me to eat roadside stuff!!! (very funny)
A very common deep fried snack and I have seen many friends have posted the recipe. That was the reason I was delaying to post it even though I clicked this many months ago. May be the procedure and the ingredients are different.
Here is my way:

Ingredients :
Dill leaves :- 1 small bunch
Chana - 1/2 cup
Green chilly - 3 to 4
Curry leaves few
Salt to taste
Cumin seeds - 1 tsp
Rice flour - 1 to 2 tbsp


Oil to fry

Method :
  • Clean the dill leaves. Wash and chop finely
  • Soak the Chana for 2 hours.
  • Drain the water and grind it to very coarse paste with green chilly and cumin seeds. 
  • Add the dill leaves, rice flour and salt to it. Mix well. Add water if needed to make very thick paste. It should not be watery. Just enough water to combine the ingredients.
  • Heat oil in a kadai. When hot, take a small portion in your palm, give a flat round shape and put into oil to fry.
  • Fry in batches. Fry till golden brown.
  • Enjoy it the way want..

In my house, the plate never stays full. I should hide few for me before I call others to have it.


Sending this to 
Radhika's event

Keep Smiling,

Thursday, June 17, 2010

Green Moong with Dill leaves

Tried and tasted by Nivedita
Hi All,
Now a days I have made it compulsory to have green leafy vegetables for our dinner. And morning breakfast is replaced with Chapati and any veg. preparation or grains or pulses. 
And this Green Moong and Dill leaves serves both!! 


My kids do not like this leaves in any other form. So this is the best way to feed them. We make Thalipeeth, dosa, Paddh using these leaves. Mom makes yummy "Dill and Chana vada". I love the smell of Dill leaves. This is a common preparation in North Karnataka.
It has many health benefits too. It is benefited in Digestion, Dysentery and Diarrhea, bad breath, swelling, Menstrual disorders. Read more here for details. It is very useful article on this herb.
Coming to the recipe,
Dill leaves - 1 bunch, cleaned, washed  properly and chopped finely
Green moong - 1cup, soaked for  2 hours
Garlic - 1/2 bulb if it is small, cleaned and crushed
Green Chilly - 1 or 2 as per your taste, chopped
Oil - 1 tsp
Turmeric Powder - 1/2 tsp
Salt to taste

Transfer every thing in to a cooker vessel or directly in to a small cooker. Give 3 whistles. When cold, mash it to mix properly. It is ready to serve with chapati or jowar rotti. I like to have it with curd rice or rice and milk!!!
Another way...
If you like, you can give tadka ,
Do not put the garlic in the cooker. 
for tempering :
Oil - 1 tsp
Crushed garlic 
Mustard Seeds - 1/2 tsp
Heat oil in a kadai, add mustard seeds and garlic. Add it to  the cooked moong and Dill. Mix it properly.

Keep Smiling,


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