Chana dal vada recipe

CHANA DAL VADA / MASALA VADAI / CHANA DAL FRITTERS / PARUPPU VADAI RECIPE

INGREDIENTS

NOTE – FOR VERY CRISPY VADAS USE Pattani Paruppu /Split Yellow Peas [ WHITE VATANA WHICH WE USE FOR RAGDA ]

PREPARATION.

Pick, wash and soak dal for 4 hrs.

Strain the dal and grind.

Grind it to a coarse and thick mixture with few whole dal here and there.

While grinding don’t pour water just sprinkle .

METHOD

Take the mixture in a bowl.

Add the other ingredients except oil and mix it well.

Heat oil in a deep pan or kadai.

Dip your hand in water and take a lemon size ball of the mixture.

Rotate it in your palm to form a firm ball.

Press the ball and flatten it to form a medium thick circle . [it should be thick in the middle and little thin outside]

Deep fry it in hot oil on medium flame by flipping it on both the sides till medium golden brown in colour.

Serve it hot with coconut chutney or sauce

In Tamil Nadu we soak these masala vadas in rasam and have it,just like medu vada with sambhar – Rasa vada recipe

NOTES

You can add 1 tbsp of either rice flour or rava for crispiness.
You can also add rice flour or gram flour if the mixture becomes little watery.
Small shallots give more taste.
Fennel seeds [saunf] add flavors to fritters. while adding fennel seeds rub it in your palm and then add it to the mixture.
Instead of adding rice flour you can add 1 tbsp of raw rice to dal and soak it together.
Fry on medium flame for even cooking.
Vada should not be thick or it will not be crispy.
Instead of chopping ginger and green chilli ,you can add it while grinding the dal.
Vada should not be very thick or it will not be crispy.
While grinding you can keep aside 1 tbsp. of soaked dal and add it to the mixture later while mixing other ingredients.
If you are not able to give shape you can make small fritters as shown in pic. Infact small ones are very crispy add little besan to it ,and the mixture has to be little loose and fine.