leaning tower of ponk vadas
Ponk is green immature sorgham grain. It’s enjoyed steamed with sev or yogurt depending on the region. My mom developed this particular vada (patty) when one of her friends introduced her to the dish. It is a total delight in the first few months of the year when you get the freshest ponk!
250g steamed ponk
½ cup split chana daal, soak for atleast 2 hrs in water
100g chives, finely chopped
60g cilantro, finely chopped
2 tsp salt
1 tbsp minded ginger
5-7 green chilis, minced
2 tbsp neutral oil, plus extra for greasing / as needed
Coarsely blitz the chana daal in a blender. Transfer to a bowl of a stand mixer (if using one) or a big pot. Corsely blitz the steamed pok and transfer to the same bowl. Add the rest of the ingredients to the bowl too. Either with the paddle attachment of stand mixer or with your hands, ensure that all the ingredients are mixed together well.
Lightly grease a baking sheet with some olive oil. Make patties of about 40 g each and lay on prepared baking sheet. Heat a large skillet and coat with a couple tablespoons of oil. Cook each patty for about 5 minutes undisturbed. Flip, and continue to cook for another 5-10 minutes until golden brown.
Enjoy with mithi chutney and cilantro chutney. I prefer to eat them as it!