South Indian Chana Dal Pakoda (Vada)

Name: South Indian Chana Dal Pakoda (Vada)
Cuisine: Indian
Ingredients: 2 cups Chana Dal; 2 small Onions (Chopped); 6 Green Chillies (Chopped); 1 Sprig Curry Leaves (Chopped); 2 tsp Ginger Garlic Paste; 1/4 tsp Turmeric Powder; as per taste Salt; As required Oil; for Ground Coarsely:; 3 Dried Red Chillies; 1 Inch Cinnamon; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds

Rosalyn John @rosalyn_kitchen227

#GA4
#week3
Pakoda
#rosalyn_kitchen

Crispy Chana Dal Vada/Pakoda is a popular South Indian Tea Time Snack. It is also a street food. It is best served as an evening snack with chutney and a hot cup of tea or coffee. The chana dal is soaked and ground coarsely. Onions and spices are added to it which gives it a unique aroma. It is then given a shape and deep fried.

#GA4
#week3
Pakoda
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#GA4
#week3
Pakoda
#rosalyn_kitchen

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Ingredients

2 cupsChana Dal
2small Onions (Chopped)
6Green Chillies (Chopped)
1 SprigCurry Leaves (Chopped)
2 tspGinger Garlic Paste
1/4 tspTurmeric Powder
as per tasteSalt
As required Oil
forGround Coarsely:
3Dried Red Chillies
1 InchCinnamon
1 tspCumin Seeds
1 tspFennel Seeds

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Steps

1

Wash the chana dal nicely till the water runs clear. Soak it in water for about 2-3 hours. Drain and set aside.
2

In a blender, add the dried red chillies, cinnamon, cumin seeds and fennel seeds and blend to a coarse powder and set aside.
3

Set aside 2 tablespoons of soaked chana dal. Add the remaining chana dal to a blender and pulse to a coarse mixture.
4

Add this mixture to a bowl. Add chopped green chillies and curry leaves. Add ginger garlic paste.
5

Add the ground masala powder and the 2 tablespoons soaked chana dal that was set aside.
6

Add the chopped onions, turmeric powder and salt.
7

Mix together all the ingredients. The mixture should hold shape.
8

Heat oil in a deep frying pan on medium flame. Make balls and flatten them on a foil.
9

Slide each vada gently into the hot oil. Do not touch till they leave the bottom and rise up. Fry few at a time. Deep fry until golden and crisp on both sides.
10

Remove on to a kitchen paper to absorb the extra oil.
11

Serve hot with chutney or sauce of your choice.