Dal vada (parippu vada)

Name: Dal vada (parippu vada)
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams chana dal (gram dal); 5 small Onions; 15-20 curry leaves; 3-4 dry red chillies; 3-4 Green chillies; 1/2 Bowl fresh coriander leaves; 2 Teaspoon salt; 1/2 Teaspoon turmeric powder; 1-2 Teaspoon red chilli powder; 1 Teaspoon cumin seeds; 2 Teaspoon ginger paste; as required Coconut oil for deep frying; For coconut chutney-; 1 Brown coconut; 2 green chillies; 1 Teaspoon salt; 2-3 Teaspoon soaked chana daal; 2-3 Teaspoon peanuts; For tempering-; 1 Teaspoon mustard seeds; 1 Teaspoon cumin seeds; 1 pinch asoefotida; 6-8 Curry leaves; 1-2 dry red chillies; 1/2 Teaspoon red chilli powder; 2 Teaspoons oil

Divya Tekwani @DivyaTekwani

Gujarat

#saturday
#goldenapron2
#week13
#kerala

Divya Tekwani @DivyaTekwani

Gujarat

#saturday
#goldenapron2
#week13
#kerala

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Ingredients

40-50 minutes

4 servings

300 gramschana dal (gram dal)
5small Onions
15-20curry leaves
3-4dry red chillies
3-4Green chillies
1/2 Bowlfresh coriander leaves
2 Teaspoonsalt
1/2 Teaspoonturmeric powder
1-2 Teaspoonred chilli powder
1 Teaspooncumin seeds
2 Teaspoonginger paste
as required Coconut oil for deep frying
For coconut chutney-
1Brown coconut
2green chillies
1 Teaspoonsalt
2-3 Teaspoonsoaked chana daal
2-3 Teaspoonpeanuts
For tempering-
1 Teaspoonmustard seeds
1 Teaspooncumin seeds
1 pinchasoefotida
6-8Curry leaves
1-2dry red chillies
1/2 Teaspoonred chilli powder
2 Teaspoonsoil

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Steps

40-50 minutes

1

Firstly wash thoroughly and soak the chana dal 5- 6 hours maximum.
2

Now finely chop the onions/shallots if available. Chop the green chillies, red chillies and curry leaves finely. Keep all this in A big bowl.
3

Now drain the excess water from soaked daal and keep it in A strainer for 15 -20 minutes so that it's completely drained.
4

Meanwhile make the coconut chutney. Diced coconut pieces, green chilli, chana daal and roasted peanuts. (Dry Roast the peanuts for 1 minute and keep to cool down and then remove it's skin) put all these in A grinding jar with salt and 1/2 glass water to make A smooth fine chutney/paste.
5

For taempering take A small pan heat oil add mustard seeds, cumin seeds, curry leaves, dry red chilli broken into halves, half teaspoon red chilli powder and A pinch of asafoetida. Immediately add it to the coconut chutney.
6

Then take A grinding jar and make a rough paste of the soaked daal in batches. Not altogether. Keep aside 2-3 tablespoons soaked daal for chutney.
7

Now add this mixture in the chopped items bowl and sprinkle turmeric powder red chilli powder and cumin seeds And mix well with your fingers so that everything blends together well.
8

Now keep the oil for deep frying in A deep kadhai/pan. Using coconut oil gives the perfect authentic taste. If not available you can also use the regular oil you have.
9

Add salt at the last moment before frying. Otherwise it will leave moisture and the mixture will become soft and difficult to fry crispy vadas. Apply some oil on your fingers and palm and take a small amount of the mix and make round balls then place the ball between your palms / on fingers and press to give A flat vada (not very thin nor very thick).
10

Once the oil is hot Immediately put the vadas and flip and fry them from both sides on low to medium flame.
11

Similarly, make vadas of similar size and shape and keep frying in different batches of 4-5 in one batch.
12

Serve hot with coconut chutney for breakfast or enjoy as snacks with evening tea.