This Dal Vada is little different from traditional Dal vada which uses anyone like Bengal Gram/Split Chickpeas/Chana Dal. But in this I added Chana Dal, Urad Dal and Toor Dal.
Ingredients
1. Socked Chana Dal - 01 Cup
2. Socked Urad Dal - 01 Cup
3. Socked Toor Dal - 02 Cups
4. Green Chili - 05 Nos
5. Dry Red Chili - 03 Nos
6. Ginger - 01 Piece
7. Curry Leaves - Few
8. Hing/Asafoetida - 1/4 Tsp
9. Oil - As per requirement
10. Salt - As per taste
Methods
1. Clean Chana Dal, Urad Dal and Toor Dal.
2. Add Dry Red Chili, Asafoetida and salt and grind the item into a coarse paste.
3. Now, add Green Chili, Ginger and Curry leaves and grind it once again.
4. Don’t worry if there are few whole lentils left as they will add crunch to the vadas
5. Heat oil in a Kadai or frying pan in medium flame. While the oil is getting heated, shape the vadas for deep frying.
6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make it a round discs.
7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour.
8. Remove from the oil and place them in a plate lined with kitchen towel or butter paper to remove excess oil.
Serve Hot with tea and coffee as evening snacks
Tips: Don't add excess water while grinding the dal as it will be difficult to make round discs and also it will consume more oil.
Ingredients
1. Socked Chana Dal - 01 Cup
2. Socked Urad Dal - 01 Cup
3. Socked Toor Dal - 02 Cups
4. Green Chili - 05 Nos
5. Dry Red Chili - 03 Nos
6. Ginger - 01 Piece
7. Curry Leaves - Few
8. Hing/Asafoetida - 1/4 Tsp
9. Oil - As per requirement
10. Salt - As per taste
Methods
1. Clean Chana Dal, Urad Dal and Toor Dal.
2. Add Dry Red Chili, Asafoetida and salt and grind the item into a coarse paste.
3. Now, add Green Chili, Ginger and Curry leaves and grind it once again.
4. Don’t worry if there are few whole lentils left as they will add crunch to the vadas
5. Heat oil in a Kadai or frying pan in medium flame. While the oil is getting heated, shape the vadas for deep frying.
6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make it a round discs.
7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour.
8. Remove from the oil and place them in a plate lined with kitchen towel or butter paper to remove excess oil.
Serve Hot with tea and coffee as evening snacks
Tips: Don't add excess water while grinding the dal as it will be difficult to make round discs and also it will consume more oil.
0 comments: