Tuesday, July 26, 2011

Chana Dal Masala Vada

Chana dhal 1 cup
Onion 1 medium
Red chillies 5-6
Coriander leaves few springs
Curry Leaves 5-6
Cumin/Jeera powder 1 tsp
Salt as per taste
Oil for deep frying

Peel wash and finely chop onion.
Wash and finely chop both coriander and curry leaves.
Soak chana dhal and red chillies in water for 3 hours.
Drain the water and grind the soaked chana dhal and red chillies into somewhat coarse paste adding less water.
Take the ground paste of dhal and chilly to a bowl add finely chopped onion, coriander and curry leaves, cumin powder and salt. Mix everything well.
Take small lemon sized ball out of the chana dhal mixture and slightly flatten it with the help of your palm.
Heat oil in deep vessel on medium high heat.
Deep fry the disks until golden brown on both the sides.
Drain on absorbent paper and serve hot.

If the ground chana dhal and red chilly mixture becomes watery add 2 tsp besan flour.
Rice flour can also be added to make the vadas crispier.

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