Dill Leaves Vada

Name: Dill Leaves Vada
Total time: 7200 s
Yield: 12 - 15 Vadas
Cuisine: Indian
Ingredients: 2 cups Channadal / Split Chick peas; 6 Green Chilli (Broken); 4 Dry Red Chilli (Broken); 2 inch Ginger (Chopped); 2 tsp Fennel Seeds; 2 tsp Cumin Seeds; 2 tsp Coriander Seeds; 4 cups Water; 1 tbsp Salt; 1/2 tsp Yellow Asafoetida / Hing Powder; 2 Cups Chopped Dill leaves (Tightly Packed)

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

Dill Leaves Vada

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

Saved

Ingredients

2 hrs for Soaki

12 - 15 Vadas

2 cupsChannadal / Split Chick peas
6Green Chilli (Broken)
4Dry Red Chilli (Broken)
2 inchGinger (Chopped)
2 tspFennel Seeds
2 tspCumin Seeds
2 tspCoriander Seeds
4 cupsWater
1 tbspSalt
1/2 tspYellow Asafoetida / Hing Powder
2 CupsChopped Dill leaves (Tightly Packed)

Saved

Steps

2 hrs for Soaki

1

Take chanadal (split chickpeas) in a bowl.
2

Add green chilli (broken), dry red chillies (broken), ginger (chopped), fennel seeds, cumin seeds and coriander seeds
3

Soak in water for 2 hours.
4

Drain the water & grind into a coarse paste.
5

Add salt & hing.
6

Now add the chopped dill leaves.
7

Mix well. Divide into small balls. Pat them to make vadas. Drop them in hot oil.
8

Fry the vadas till golden brown.
9

Remove the hot vadas onto a kitchen towel.
10

Offer Dill Leaves Vada to Lord Sri Krishna. Honor Krishna Prasadam.