Chana Dal Vada Recipe

Chana dal vada is a south Indian snack but is very popular in other parts of the country as well. My mother is not a south Indian, but she is kind of obsessed with the chana dal vada. It is her go-to breakfast recipe. Especially on Sundays, when everybody is at home she likes to treat us with steaming hot and crispy chana dal vadas served with pav and lemon coriander or coconut chutney. I mean what could be better than this on a Sunday morning?

Today I am going to share with you the same recipe. Hope you enjoy making and eating it. So without any further due let’s get started with the recipe.

Ingredients:

• Split Bengal gram/chana dal- 120 gm
• Water- 1 cup
• Onion- 1, medium sized (finely chopped)
• Green chilli- 2 (finely chopped)
• Curry leaves- 8-10
• Salt- as per taste
• Fresh coriander leaves- 2 tbsp.
• Oil- for deep frying

Procedure.

1.  Rinse the dal with water 2-3 times and then soak it in one cup water for 2-3 hours.
2.  Once the dal has soaked, drain off the excess water. Grind the dal in a mixer. Do not add any water while grinding the dal and make sure to grind it until you get a coarse consistency. But if you find it very difficult to grind the dal then you can add not more than 1-2 tbsp. of water and then grind it.
3.  Now take out the ground dal into a bowl. Add the chopped onion, green chillies, curry leaves and coriander leaves to the ground dal and mix well.
4.  Add the salt. Mix again.
5.  Now wet your palms, take some dal and start shaping it into the shape of a vada. Prepare all the vadas like this and keep them on a plate.
6.  When all the vadas are ready, heat the oil in a kadhai for deep frying them.
7.  Before frying the vadas, check if the temperature of the oil is right for frying. Add a small amount of the dal into the oil. If the dal comes onto the surface within 2-3 seconds, the oil is ready to get the frying started.
8.  Now add the vadas to the oil and cook them on medium flame. Once the vadas are cooked to golden perfection from one side, gently flip them over. Let them cook on this side too.
9.  Once cooked take out the vadas on a paper towel and let the excess oil drain.
10.  Serve the chana dal vada hot with coconut or coriander chutney.

Image Source: charuscuisine