Written by KamalaUpdated on February 29, 2020in Snacks
Ingredients
Karamani (Cow Gram) – 1 cup
Red Chillies – 2
Green Chilli – 1
Sombu (Aniseeds) – 1 teaspoon
Fresh Ginger – a small piece
Big Onion – 1
Curry Leaves – few
Coconut gratings – 2 to 3 tablespoons (Optional)
Asafetida Powder – two pinches
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
Soak Karamani (Cow Gram) for about 4 to 5 hours. Wash well and drain the excess water. Put it in a mixie. Add red chilli, sombu (aniseeds) and salt. Grind it to a coarse paste. No need to add any water.
Add asafoetida powder, chopped onion, green chillies, ginger, coconut gratings and curry leaves. Mix well.
Heat oil in a kadai. Keep the stove in medium heat. Take a small lemon size dough and flatten it slightly. Put it in the hot oil and fry till it turns golden brown.
Serve with coconut chutney or have it plain with hot tea.
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kindly specify the quantity of sombu (aniseeds) to be added
I have not added any sombu. However, if you want you can add a teaspoon.
Hi Lakshmi,
the above reply is for another query. For this vadai, I have added 1 teaspoon sombu.
hi mam all are yummy how to make khara koyakattai
Hi Kamala,
Sombu is not Aniseed. I think its Dill seeds. Correct me if I’m wrong.
Aniseeds or Fennel seeds are called in Tamil as “Sombu” or “Perunseeragam”. Dill seeds are called “Sadakuppi”.
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