A crispy and tasty deep fried snack recipe. It is an ideal savory snack which can be served with a cup of tea in evening or as munching side dish for lunch or dinner.
Chana dal 1 cup
Green chilies 3-4
Curry leaves, finely chopped 2 Tbsp ( optional)
Coriander, finely chopped 2 Tbsp
Asafoetida a pinch
Salt as per taste
Oil for deep frying
Rinse chana dal for a couple of times in water then Soak the chana dal in 1 cup water for 2 hours.
Drain the soaked chana dal very well.
Blend the soaked dal with chillies and ginger to a coarse paste .
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 vada. If you are not able to grind at all, then add 1 to 2 tablespoons water and then grind.
add curry leaves, coriander, hing and salt, and combine them 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.
Flatten them slightly thin, so the vada becomes more crisp and crunchy.
Heat oil for deep frying on a medium flame.
Check the oil temperature by dropping a small portion of the batter in the oil. If the vada comes up steadily and quickly, the oil is hot enough for frying.
Now carefully slid the prepared vadas in the hot oil.
Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.
Lower the flame while frying if the oil becomes too hot.
Add the number of vada depending on the size and capacity of the kadai (frying pan).
Do not overcrowd the kadai with vada, while frying.
Fry till they become golden and crisp from both sides.
Once nicely crisp and golden, then remove them.
Place them on kitchen paper towel to get rid of extra oil.
Finally, serve mix dal vada hot along with masala chai.
I love to have these vada with coconut chutney or tomato ketchup or pudina, garlic chutney.
These are so good and addictive that you cannot stop at one.
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