Food Blogs
Dal Vada Recipe
You will love the exciting crispness of these delectable Dal Vadas. Made with a coarse paste of soaked chana dal perked up with onions, ginger paste and the whole traditional team of flavour enhancers, these vadas have a unique, rustic texture and warm, hearty flavour that will strike a chord with most people.
Take care to deep-fry these vadas on a medium flame. Otherwise, they will quickly turn brown outside before they get cooked inside.
These deep fried vadas are sure to satiate you in a tasteful way, have them for Evening Tea Snacks accompained with green chutney or Tomato Coconut Chutney .
Prep Time | 130 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 1 cup chana dal split bengal gram
- 1/2 cup chopped onions
- 1/2 tsp Ginger paste adrak
- 2 tbsp Chopped coriander dhania
- 1 tbsp chopped curry leaves kadi patta
- 2 tsp chilli powder
- 1/2 tsp Asafoetida hing
- 1/4 tsp Turmeric powder haldi
- salt to taste
- Oil for deep frying
For Serving
Ingredients
For Serving
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Instructions
- Clean, wash and soak the chana dal in a deep bowl in enough water for 2 hours. Drain well.
- Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.
- Blend the remaining chana dal in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
- Divide the mixture into 17 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney.