Soy Bean Fritters (Soya Vadalu)

This is another delicacy I made during Sankranthi. These turned out so delicious and everyone at our home enjoyed them so much. 

Ingredients:

• 4 cups Soy Beans
• ½ cup Rice Flour (optional)
• ¼ cup grated Coconut (fresh or frozen)
• 1 small Onion, chopped fine
• Few green Chilies, chopped fine
• ½ tsp Cumin Seeds
• A small piece of Ginger, peeled
• Salt 
• Oil to deep fry

Preparation:

Wash and soak soy beans in plenty of water overnight.

Then grind the beans into a fine paste along with coconut + ginger. Add little water if needed.

The batter should be thick. If it becomes thin add rice flour (mine became little watery, so I added rice flour to the batter) and mix well. It is completely optional.

Then add onion + green chilies + cumin seeds + salt to the prepared batter and mix well.

Pour oil in a deep skillet and heat. Take small batches of the batter, shape into a thin circle and drop carefully into the hot oil.

Deep fry them until they turn golden brown in color. Then remove the vadalu from oil and place on a paper towel to remove excess oil.

Repeat the same process with the remaining batter.

Great tasting Soy Bean Fritters (Vadalu) are ready to be eaten!! Enjoy these delicious vadalu with desired dip/chutney.

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Sweet Rava Pongali

I made this yummy sweet pongali for this Sankranthi. I also made Soya Bean Vadalu which I will share in my next post. 

Ingredients:

• 1 cup Semolina (Upma Rava)
• ½ cup Moong Dal (పెసరపప్పు)
• 2 cups Milk
• 1 cup Water
• 1 ½ cups Sugar
• 1 tsp Ghee
• Few Cashews, Raisins and Cardamom

Preparation:

Wash and pressure cook moong dal until cooked. 

Meanwhile dry roast semolina until it turns golden brown in color. Keep aside.

Heat ghee and add cashews + raisins and sauté well. Also add cardamom and mix well. 

Then pour milk + water and bring to a boil. Before it comes to a boil add sugar and mix well. 

When the milk boils add moong dal, mix well and finally add semolina. Add it slowly and mix well so that no lumps are formed. 

Keep the flame on low and allow the semolina mixture becomes thick and cooked. 

That’s all! Great tasting Rava Pongali is ready!!

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