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(511) Moras na Vada

Moras bhaji is also known as Indian Salt wort. It is a succulent, salty-flavored green that grows in marshy areas and is often found during the monsoon season. It’s a good source of vitamins, minerals, and omega-3 fatty acids.

Ingredients

  • 2 cup roughly chopped Moras bhaji.
  • 1½ cup Chana dal.
  • ½ cup Rava.
  • ¼ cup Curd.
  • 1 big Onion OR 100 g Cabbage.
  • ¼ cup Coriander leaves.
  • 8-10 sprigs of Coriander.
  • 1 tsp. Ginger paste. Or 2 inch Ginger piece.
  • 1 tsp. Green chilli paste (optional) or 2-3 whole chillî.
  • 1 tsp. Salt.
  • 1 tsp. Red Chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ½ tsp. Turmeric powder.
  • ¼ tsp. Carom seeds.
  • ⅛ tsp Baking soda.

Method

  1. Wash Chana dal two times and soak overnight or upto 8 hours.
  2. Discard soaked water and again wash the dal and transfer it into colander so that all excess water drain out.
  3. Wash Moras bhaji  thoroughly and pluck leaves from the sprigs of Moras bhaji.
  4. Roughly chop the Moras bhaji and keep aside.
  5. In a mixture grinder make a paste of ginger and green chillies and keep aside.
  6. In a mixture grinder make a coarse paste of Chana dal, Onion and some sprigs of Coriander.
  7. In a mixing bowl add coarse paste of Chana dal and all other ingredients. Mix well and keep aside for 30 minutes.
  8. After 30 minutes if you feel mixture is dry, then add 2-3 tbsp. of water. Beat the mixture very well to develop more air in it.
  9. On a rolling board spread wet nepkin and arrange small gough portion in circular manner.
  10. Make a flat patty out of it by patting each dough ball with the help of wet fingers
  11. Heat nonstick frying pan. Pour 2 tbsp oil in frying pan and spread the oil and transfer all patty on it.
  12. Shallow fry all patty till golden brown and you will get lovely, yummy Moras na vada.
  13. Moras na vada are ready to serve with Green chutney and Sweet chutney.
  14. Serve  with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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