|Mung dal||1 1⁄2 Cup (24 tbs)|
|Green chili ginger paste||1 Tablespoon|
|Oil||2 Cup (32 tbs) (for deep frying)|
|Powdered mustard||1 1⁄2 Tablespoon|
|Green chili ginger paste||2 Tablespoon|
|Black rock salt||1⁄2 Teaspoon (Sanchal)|
|Lemon juice||To Taste|
Soak dal in water for 4 to 5 hours.
Wash dal and grind to a fine paste.
Dal should be ground in a mortar with a pestle so that it becomes light and fluffy as you grind.
Add chilli paste, salt and asafoetida.
Heat oil in a frying pan and fry small dumplings (pakodi) or vadas from dal mixture.
Fry till light pinkish brown (the pakodies should be cooked from inside).
At a time, fry as many pakodies as can be conveniently accommodated in the oil.
Soak mustard, chilli paste and sanchal in four cups water previous day to make kanji.
Soak pakodies in kanji till time to serve.
Serving size: Complete recipe
Calories 1519 Calories from Fat 419
% Daily Value*
Total Fat 51 g78%
Saturated Fat 6.8 g34.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3303.1 mg137.6%
Total Carbohydrates 188 g62.6%
Dietary Fiber 36 g144.1%
Sugars 15.9 g
Protein 73 g146.9%
Vitamin A 46.1% Vitamin C 0.77%
Calcium 54.8% Iron 48%
*Based on a 2000 Calorie diet