Ramadan is almost around the corner. I always wonder how quickly it passes from one Ramadan to another. Every Ramadan starts with the thought of taking maximum advantage of the blessed month but as we approach the end of the month and introspect ourselves, we feel that we have lagged from our initial enthusiasm. 🙁 I sincerely hope it is not like that this year… One thing I love about this month is the feeling of it – it is the time when we can look more into ourselves, think more compassionately for our fellow beings, sincerely appreciate the blessing that we already have, which we fail to see and accept whatever has passed by. Alhamdulillah for everything, right? 🙂
This month, till the end of Ramadan, I will be focusing on light meals and snacks for Iftar and Suhoor meals. InShaAllah, I hope you will find some good ideas for a fuss free Ramadan. We need to always remember that Ramadan is for nourishing our soul. Even though food will be a part of it, it shouldn’t be a hindrance from doing our duties towards the Lord. There are already a lot of quick ideas on the blog, which I am trying to pin up on a Pinterest board exclusively for Ramadan. Do follow the board for many ideas not only from me but fellow bloggers as well! 🙂 Today I am sharing with you a very easy snack – the only waiting time is the soaking time, but once that is done, this snack comes through in a jiffy. Most of the time I crave for parippu vada, but since it takes a little bit more time, I resort to making this vada as it tastes so close to it, though doesn’t look like and my craving is satisfied! 😉 Off to the recipe…
- 1 cup masoor dal, soaked for 2 hours
- 1 small onion, minced
- 1 tap ginger garlic paste
- 2 green chillies, minced
- A pinch hing
- A pinch baking soda
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- 2 tbsp besan flour
- 2 tbsp chopped coriander leaves
- Oil for frying
- Drain the masoor dal and grind it into a coarse paste. Some bites can remain, will give a nice feel.
- Add the remaining ingredients and mix well into a thick mixture. If the mixture is moist, add a little more besan - the mixture needs to be tight.
- Heat oil in a deep saucepan, enough to deep fry. Take off pinches and deep fry till golden brown.
- Serve warm with a cup of chai!