I have a soft spot for Dal Vadas | Lentil Fritters. I am always on the lookout for opportunities to make them. They are so good with tea or a glass of lemonade. They make a perfect snack - deliciously crunchy with a soft centre. Dal Vadas are a lunch box favourite and they travel well. Pack a box for your next holiday and enjoy with a glass of sweet milky tea. I promise you will not regret it:)
I made this batch with three dals and the mix really added to the taste as well as the texture of the vada. They fry beautifully and even though the mix when ready may look like it will fall apart in the oil, the vadas will not crumble when frying. I made an extra batch to freeze and enjoy with sambar
when the craving strikes!!
1/2 cup moong dal (Yellow Mung Dal), soaked overnight
1 cup chana dal (Bengal Gram Dal ), soaked overnight
1/2 cup arhar | toor dal ( Yellow Pigeon Pea), soaked overnight
1/4 cup semolina, fine
1/2 cup cilantro chopped, divided
1/4 tsp hing (asafoetida)
1 dry red chili, broken
1/2 tsp cumin powder
1/8 tsp clove powder
1/4 tsp cinnamon powder
Salt to taste
2 green chilies, chopped fine
1/2:" piece ginger, minced
1 onion, copped coarsely
1/2 onion chopped fine
Oil for deep frying
- Drain the soaked dals in a fine meshed colander. Remove 1/3 cup of the mixed dals in a bowl and tip the rest into a grinder.
- Add the coarsely chopped onion, ginger, one green chili, half the cilantro, salt to taste, asafoetida, cumin, cinnamon, and clove powders.
- Grind this mix to a coarse but pliable consistency. Check for salt.
- Remove onto a bowl. Add the finely chopped onion, red chili, green chili, cilantro, the soaked dal you removed earlier, and the semolina.
- Mix well using your hands to ensure that the onions, cilantro, green and red chilies, and semolina are evenly spread.
- Heat the oil in a kadai (wok) until it reaches smoking point. Reduce heat to a medium high.
- Take a lime sized quantity of the dal mix in your hands. Pat gently to flatten.
- Carefully drop into the kadai (wok). Fry on a medium high heat on both sides until the vada is browned. Remove and drain onto a kitchen towel.
- Repeat for the remaining dal mix, frying up to 5 vadas at a time in the wok.
- Enjoy warm or cold.
Like this recipe. Tried it. Leave me a comment:)
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