When my mom returned from my relative's marriage, she got few fresh betel leaves. In India, betel leaves are given with coconut, banana and kumkum as thampoolam in marriages and other rituals.
On seeing the betel leaves the idea of making the betel leaf vada came into my mind again. I stored betel leaves in refrigerator to keep it fresh and soaked whole moong dal for 6-7 hours. After taking one cup of soaked moong dal for making the vada, I used the remaining moong dal to make sprouts. This betel leaf vada can be used as a evening snack and I served it with sweet and spicy tamarind chutney.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 persons
Betel leaves - 5 nos, large size, washed and chopped finely
Soaked whole moong dal - 1 cup, heaped
Cooked rice - 2 cups
Ginger - 1 inch length, chopped
Green chillies - 3 nos,
Curry leaves - 2 strings, finely chopped
Coriander leaves - 2 strings, finely chopped
White / Black sesame seeds - 1 teaspoon
Fenugreek seeds / powder - 1/2 teaspoon
Cumin seeds / powder - 1/2 teaspoon
Salt - to taste
1) Take cooked rice in a wide bowl. Mush it well using your hand or spatula.
2) Make a coarse paste of soaked moong dal using a mixer without adding water. Add this coarse paste to the mushy rice.
4) Add other ingredients (betel leaves, curry leaves, coriander leaves, sesame seeds, fenugreek seeds, cumin seeds and salt). Mix well until all the ingredients are well incorporated. No need to add water.
6) Heat oil in a frying pan. when it is hot and not smoking, fry the vadas till the outer part becomes crisp and turns golden brown.
1) Use only mid range betel leaves. It should not be too young and too mature. If you don't get such mid range leaves, use whatever you get, but make sure to adjust the count based on its size and maturity.
2) The original recipe includes white sesame seeds, fenugreek powder and cumin powder. As I didn't have these ingredients, I chose to add black sesame seeds, fenugreek seeds and cumin seeds.