17 July 2014

Crispy Dal Vadas

Two types of vadas are pretty common in South Indian households, the popular 'Crunchy on the outside, soft on the inside' Urad dal one, and the crispy dal vada. Both are prepared on festivals and enjoyed with equal fervour....

                                                           CRISPY DAL VADA

Ingredients (Makes 25 medium-sized vadas) :

Toor dal (Split pigeon peas) - 1/2 cup
Chana dal (Bengal gram) - 1/2 cup
Moong dal (Green gram) - 1/2 cup
Urad dal (split black gram) - 1 tbsp
Green Chili - 1
Dry Red Chili - 1
Hing - 1/4 tsp
Salt to taste
Ginger - 1/2 inch piece
Chopped Dhaniya - 2 tbsps

Method : 

1. Wash and soak all the lentils for about an hour. Drain the water (preserve the water) and keep aside.

2. In a mixer jar, blend the green and red chilies along with ginger.

3. Now add the soaked lentils and grind coarsely so that the dals remain partially visible. Add hing and salt to taste and run the mixer one more time.

4. Transfer the mixture to a bowl. Add the chopped coriander and mix well.

5. Heat oil in a pan for deep frying. Using the drained water that we preserved, wet your hands lightly and scoop out a small portion of the batter. Flatten and drop into the oil. Remember to keep the oil on medium heat as we want the dals to be cooked from the inside as well and which will result in crispy vadas.
Remove and drain excess oil. Serve hot.

Optional : If preparing as a snack, you can experiment with the batter by adding chopped onions, chopped spinach, raw banana flower and so on.


Post a Comment