Dal Vada Recipe, Easy Dal Vada Recipe

Dal vada is a crisp deep fried savory made from Bengal gram (chana dal). This crunchy dumplings or vada
is a popular South Indian snacks. It is the street food of south. It is easy and quick to make. We have to only
pre-prepare the chana dal by soaking it for 3-4 hour, so that the vada gets soften, drain the water,  then
 coarsely grind adding the ingredient and by making flat vada deep fry it in hot oil on low-medium heat till
 crisp and done.

Pre-Preparation Time: 3-4 hour
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4-5

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Ingredients:
  • 1 cup chana dal (washed and soaked for 3-4 hour)
  • 1 medium onion (chopped fine)
  • 6 nos curry leaves (chopped)
  • 1 tsp cumin seed (jeera)
  • pinch fennel seeds (optional)
  • 1 small tsp red chilly powder
  • pinch asafoetida
  • 2 nos green chilies
  • 1/2 " ginger
  • 4 cloves garlic
  • 1 tbsp sliced fresh coconut
  • 1 tbsp rice flour 
  • 1/2 cup oil
  • salt to taste
Method:
  1. Drain the water and put the chana dal to mixer, add green chilies, ginger, garlic and grind it coarsely, do not
  2. make paste.
  3. Remove in the bowl add chopped onion, chopped curry leaves, crushed cumin seed and fennel seed with palm.
  4. Add asafoetida, red chilly powder, fresh coconut sliced, rice flour, and salt.
  5. Mix all together .
  6. Wet your palm with water, take a small dumpling out of the dal mixture and flatten it between your palm and drop the vada into hot oil and cook on low-medium heat till cooked and crisp.
  7. When you remove from oil drain into paper towel or tissue paper.
  8. Serve it with coconut chutney or ketchup.
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Notes:
  1. Soaking dal helps the vada to soften.
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  2. If rice flour is not available, can use besan (gram flour) one tablespoon, adding rice flour or besan helps the vada to become crisp, also can add one tablespoon hot oil to make vada crisp.
  3. If it is difficult to flatten vada between palm, can use teaspoon to drop the dumplings.
  4. Make sure the oil is hot when you put the dumplings and cook on low-medium flame, if you cook on high flame then the outer portions get cooked faster than the inner, and you"ll end up with either burnt vadas or semi cooked.
  5. When you remove the vadas remove it on paper towel or tissue paper, excess oil is soaked by paper. 
Tip of the day:

  • Avocado moisturizes hair shafts and loads them with protein.  

Tags
South Indian recipe, kids friendly recipe.

Author:
Mrs Smiley Sarabical.


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