Umami seasoning AJI-NO-MOTO® – Recipes

INGREDIENTS	QUANTITY
Bengal gram / kadalai paruppu	1½ cup
Toor dhal	¼ cup
Keerai	2 ½ cup
Saunf	1 tbsp
Green Chilly	3 no
Chopped Ginger Garlic	2 tsp
Chopped Onion	2 nos
Asafoedita	Pinch
Salt	To taste
Umami seasoning AJI-NO-MOTO®	1 tsp

Keerai vadai

1Wash and finely chop the Keerai.
Wash and soak Chana dhal and Toor dhal for 1½ an hour in water.
Drain the water completely.
Add the soaked dhal to the blender, add Asafoedita, Saunf, and grind it to coarsely, not fine batter.
Add finely chopped onions, finely chopped Keerai, salt, Umami seasoning AJI-NO-MOTO®, green chili and ginger garlic then Mix well.
Heat oil in a fry pan.
Take a small ball of the mixture.
Slightly flatten in the palm of your hand and then drop gently in the hot oil.
Fry the vadai in batches. (Can fry 4 or 5 as per the pan size without crowding the oil).
Reduce the flame to medium low heat after 2 mins. Deep fry on both sides to crisp, golden brown color. Crispy, crunchy Keerai Vadai is ready..!

Location

Ajinomoto India Private Limited
Plot No.14, One Hub Chennai,
Panchanthiruthi Village,
Manambathi Post,
Chengalpattu District,
Tamil Nadu – 603 105,
India.

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Address

Ajinomoto India Private Limited
Plot No.14, One Hub Chennai,
Panchanthiruthi Village,
Manambathi Post,
Chengalpattu District,
Tamil Nadu,
India.
603 105.

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ajicare@ajinomotoindia.com

Tel: +91 44 71900900 Fax: +91 44 71900901