Dal Vada Recipe
Dal Vada or Paruppu Vada recipe is a popular South Indian tea time snack made with Chana dal, onions, chillies and some spices.Its fried on a low flame until crispy and crunchy vadas are ready and served with Tomato sauce or green chutney
Equipment
- Mixer Grinder
- Mixing Bowl
- Kadhai for deep frying
- Strainer
Ingredients
- 250 Grams Chana Dal (Bengal Gram) soaked for 4 hours and drained
- Some Curry Leaves Chopped
- 3 Nos Green Chillies Chopped
- 1 tbsp Ginger Chopped
- 2 Nos Onions Finely Chopped
- Coriander Leaves Chopped
- ½ tsp Red Chilly Powder
- ½ tsp Turmeric Powder
- Salt as per taste
- Oil for Deep Frying
Instructions
- Ingredients
- Add the drained chana dal to a grinder without any water
- Coarsely grind it, Just pulse it 2-3 times, there would be some whole chana dal in the mixture which will give a nice crunchy in the wada. Do not make a fine paste or add any water while grinding it.
- Now add chopped curry leave, chopped green chillies and chopped ginger to the grinded dal
- Then goes in the finely chopped onions to the mixture
- Now add all the dry masala to the mixture, Turmeric, Salt and Red chilly powder
- Finally add chopped coriander leaves to the mixture
- Now mix all the masala together and give it a good mix
- Then using your hands mix and mash it well so we get moisture from ingredients. We should not add extra water in this batter/mixture
- The vada mixture is ready and now we can rest it for 30 mins to make it moist
- After 30 minutes, lets start making the vadas now
- Once the oil is hot enough, drop the vadas in the oil, 5-6 vadas can be fried in one go, Depending on the size of the kadhai
- After putting the vadas in the oil do not stir immediately, turn it around only after 1 minute so it doesn’t break
- Now almost after a minute we can turn it around on the other side
- Occasionally turn it around and keep it on a low flame all across so the vadas are crunchy from outside and cooked well from inside
- Almost after 5-6 mins the vadas are crispy and crunchy and cooked well,
- We can now take it off the flame and place it on a paper tissue to drian all access oil
- Fry the rest of the vadas in the same way,Serve the nice crunchy crispy vada with some sweet and spicy chutney and garma garam chai
Video
Notes
Soak the chana dal atleast for 2 hours you can keep it for long too
Drain it after 2-3 hours and remove all water
Coarsely grind the dal, do not make a fine paste and don’t use any water
Fry the vadas on a low flame to get crispy crunchy coating and well-cooked vadas