yum and a favorite south indian snack made with chana dal (bengal gram), onions and spices-herbs. these crispy and crunchy dal vadas are a popular south indian tea time snack which you are going to like.
1 cup split bengal gram
1/3 cup chopped onion
1/2 nch ginger finely chopped, optional
1 or 2 green chilies, chopped
1 sprig curry leaves
2 tablespoon chopped coriander leaves
1/2 teaspoon rock salt or add as per taste
oil for deep frying
rinse ½ cup chana dal for a couple of times in water
soak the chana dal in 1 cup water for 2 hours.
drain the soaked chana dal very well. there should be no water in the dal.
then add the chana dal in a grinder jar.
without adding any water, grind to a coarse mixture. some whole chana dal should be there in the mixture. i have not added any water, while grinding.
if you add water, then it becomes difficult to shape the vadas. if you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.
now take the coarsely ground chana dal in a bowl
add 1/3 cup chopped onion, 1 or 2 green chilies (chopped), 8 to 10 curry leaves (chopped) and 2 tablespoon chopped coriander leaves. you can also add 1/2 inch ginger (chopped).
season with salt. mix very well. check the taste and add more salt if required.
now make small or medium sized balls from the mixture
flatten them and place them on a plate or tray. at times, i flatten them slightly thin as then, they becomes more crisp and crunchy.
heat oil for deep frying in a kadai or pan.
on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil.
now carefully slid the prepared dal vadas in the hot oil.
fry till the chana dal vadas become golden and crisp
place the fried chana dal vadas on kitchen paper towels to get rid of extra oil.
serve the chana dal vada hot with coconut chutney or tomato ketchup.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
How useful was this post?
Click on a star to rate it!
Rated 5 based on 1 votes
Be the first to rate this post.