Monsoon Munchie - Channa Dal Vada
You can add some cumin seeds instead of saunf or a bit of both and you can also add some chopped fresh or dry coconut. You can add all sorts of things (within reason!)! There are loads of recipes for this snack online - and each one has its own twist to it. Here's one which is pretty thorough. And here's a video of a vada with a twist:
Monsoon Munchie - Channa Dal Vada
You can add some cumin seeds instead of saunf or a bit of both and you can also add some chopped fresh or dry coconut. You can add all sorts of things (within reason!)! There are loads of recipes for this snack online - and each one has its own twist to it. Here's one which is pretty thorough. And here's a video of a vada with a twist:
Cooking Instructions
- 1
Soak the chana dal in water for about 2 hours or longer
- 2
Peel the onion and chop finely - large bits can cause the vada to break
- 3
Finely, but not too finely, chop curry leaves, ginger and green chilies and break the red chilli into bits
- 4
Coarsely grind the dal - a few whole bits can be left to add a delightful crunch
- 5
Add the chopped ingredients, the saunf, salt and hing and mix well
- 6
Shape into lime sized balls (or bigger, depending on how big your wok is and how patient you are) and gently flatten - if they are too flat they'll be too crisp and if they're too fat they might not get cooked inside
- 7
Heat the oil in an Indian wok - you might need more oil depending on the depth of your wok
- 8
To verify if the oil is hot enough, drop a small piece of the mixture into the oil. If it rises at once, the oil is ready. If not, heat the oil for a bit longer. When the oil is hot enough, reduce the flame a bit and gently slide in a few vadas at a time - do not overcrowd the wok
- 9
Fry on both sides by flipping now and then (do be careful as hot oil can burn you very badly) till golden brown
- 10
Serve hot or cold with tomato sauce or a chutney of your choice
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