- Rinse ½ cup chana dal for a couple of times in water. Soak them in 1 cup water for 2 hours. Drain the soaked chana dal very well. There should be no water in the soaked dal Add the soaked chana dal in mixer-grinder. 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. Now take the coarsely ground chana dal in a mixing bowl. Add ⅓ to ½ cup chopped onions, 1 or 2 green chilies (chopped), 10 to 12 curry leaves (chopped) and 2 tablespoons chopped coriander leaves. You can also add 1 inch ginger (finely chopped). Season with salt as required. I have added ½ teaspoon rock salt. If you use any other salt, then add accordingly and as per your taste. Mix very well. Check the taste and add more salt if needed. Now make small or medium sized balls from the mixture. Flatten them and place them on a plate or tray. Heat oil for deep frying. On a medium flame heat the oil. Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily and quickly, the oil is hot enough for frying. Now carefully slid the prepared dal vada in the hot oil. Fry them for a couple of minutes and then turn over with a slotted spoon and fry the second side. Lower the flame while frying if the oil becomes too hot. Fry until they become golden and crisp. When the onions on the crust of the parippu vada, look golden or caramelized, this means they are fried well. Once they are nicely crisp and golden, then remove them with a slotted spoon. Place them on kitchen paper towels to get rid of extra oil. Serve hot
Dal vada
#myrecipe
By Chandana Guptha
Jan, 7th
576
Servings
2 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Chana dal soak for 2hours
- Water
- Onion
- Curry leavs
- Oil
- Ginger
- Green chillies
- Coriander
- Salt
- Oil
Instructions
Notes/Tips
Use oil with a high smoke point for deep frying. For frying dal vada, sunflower oil, peanut oil, safflower oil, avocado oil are some good choices.
