Imagine a Banker – Finance Guy becoming a Chef … He understand the dynamics of Money and The best way to please the world is Food … Food and Finance go hand in hand … Met Mr . Karthik KrishnaMurthy and tried to understand how his journey from Finance took him to the world of Food …
Karthik Krishnamurthy is an Investment Banker Turned Chef and Food Entrepreneur. After long and successful stints at ABN AMRO Bank, Barclays Bank and SMC, a Global Investment banking Company, Karthik took to his calling, Food!!! He decided to let his banker dress style take a back seat and wore his chef uniform by starting ‘Iddly Faktory’- a South Indian Food Business. It is therefore built around his personal brand of Trust, Quality Of Service and Authenticity .
Prep Time : 10 mins (soaking time is excluded)
Cook Time : 10 mins
Serves: 10-12 Vadas
Category: Snacks-Festival Recipes
- Chana dal/Kadalai Paripu/Bengal Gram – 3/4 cup
- Green chillies – 2
- Red chillies – 2
- Salt to taste
- Hing /Asafoetida- a generous pinch
- Curry leaves – few
- Onion (Optional)
- Oil to fry
- Soak channa dal for an 1 hour and after an hour, drain the water completely.
- Take out your mixy jar and add the chaana dal, red chillies, green chillies, salt and hing and grind them coarsely.
- Pour the batter into a vessel and mix eveything well. Here if you want, you can add finely chopped onions.
- Make equal sized balls out of the mix and flatten it with your fingers.
- Heat oil in a kadai. Drop a small amount of batter into the oil, to check if the oil is hot enough. If it immediately raises to the surface, then it means that the oil is hot enough to fry the vadas.
- Now reduce it to medium flame and add these small sized balls into the oil one by one. Let it cook for some time. Then flip it over to the other side. Once it turns golden brown, remove from the oil and place it on the colander to drain off the excess oil.
- Your Dal Vada /Paruppu vadai is ready.