Channa soaked - 1 cup *
Toor dal – ¼ cup
Dry red chillies - 4 nos
Onion – 1 medium size finely chopped
Green chillies finely chopped – 3 nos.
Curry leaves chopped- 2 sprig **
Ginger – 1 inch (Crushed)
Asafetida powder - a pinch
Coriander leaves – 2 sprigs**
Fennel seeds – a pinch
Oil to deep fry
Besan Flour – 3 tbsp (Optional)
Salt to your taste
** Crush and break it with your hand to enhance the flavor out. Use more of the stem part of the
coriander leaves as this gives more flavor to the vada.
* When you grind the channa dal please ensure all the dal is broken and that not even one remains
whole. The reason being, if one of the channa remains whole it might splutter when you put in oil and
· Wash the dals well and then soak it in enough water. Then drain using a colander and let it drain completely.
· Soak dry red chillies in water for 15 minutes and crush that too
· Then coarsely grind soaked dal and dry red chillies in a food processor/mixer for just 3-5 pulses without adding any water. Do make sure not to make it to a fine paste.
· Removed the ground dals to a bowl, throw in the crushed ginger, green chillies, curry and coriander leaves, onion, asafetida powder and enough salt to the ground dal mixture and mix it nicely. Let it rest for 10 minutes.
· Make small balls of the dal mixture and keep it in a plate. Use each ball and carefully flatten it using your palms and slowly add to hot oil and deep fry it. Turn it in between till both sides becomes golden brown in color. It might take about 3-4 minutes and then transfer the fried vada to a paper towel.
· People who use food processor, once you grind dal it will be too dry, just add about 2 -3 tbsp of besan flour to get a good binding and to get the perfect shape.
· People using the mixer if your mix turns soggy then add 2 or 3 tbsp of besan flour
· Keep the oil temperature as much as u fry the papad like do not over heat the oil and put the vadas as it may get cooked outside and will be raw inside.
On the of the best tea time snack!!