Vada Bhat

Ingredients
Cooked Rice - 200 gms.
Mataki (Moth ) - 1/4 cup
Chana Daal- 1/2 cup
Toor Daal- 3 table spoon
Urad Daal - 3 table spoon
Moong Daal - 3 table spoon
Garlic Cloves - 7-8
Curry leaves - 7-8
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili powder - 2 teaspoon
Ginger green chili paste - 1 teaspoon
Salt as per taste
Oil to Fry

For Tadka
Oil - 1/2 Cup
Mustered seeds (Rai) - 2 table spoon
Asafetida (Hing) - 1/4 Teaspoon




Procedure

Wash and soak all dals for 7-8 hours. Drain water from dal. Coarsely grind all dal with garlic and curry leaves in the mixer. Now add coriander powder, cumin powder, red chili powder, ginger& green chili paste and salt in dal mixture. Heat Oil in Kadai. Slightly wet your palm, take the dal mixture, shape it into a ball and then press it in center to give a flat round shape. Deep fry the vadas on slow flame so that it will get cooked from inside also. For Tadka, Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing and remove the kadai from the flame.

While Serving,
First serve rice in plate. 4-5 vadas on one side. Crush 2-3 vadas on rice . Now pour 2-3 spoons of hot tadka. (the ssrrrrrr sound shoud come after pouring). In Nagpur some people eat this vada bhat with "Hing pani" that is Asafetida water.(take a bowl of hot water and mix 1 teaspoon of Asafetida in it). If you find this rice very dry, you can serve "kadhi" with it.