taste heaven

Dal Vada

Prep Time

2 hrs 15 mins

Cook Time20 mins

Total Time2 hrs 35 mins

CuisineKerala, South Indian, Tamil Nadu

CourseSnacks

DietGluten Free, Vegan

Difficulty LevelModerate

Servings

For Soaking Chana Dal

▢½ cup chana dal – 120 grams (husked and split Bengal gram)
▢1 cup water – for soaking

Other Ingredients For Paruppu Vadai

▢⅓ to ½ cup chopped onions – 60 grams onions or 1 medium-sized onion
▢1 teaspoon finely chopped ginger or 1-inch ginger – optional
▢½ to 1 teaspoon chopped green chilies or 1 to 2 green chilies
▢10 to 12 curry leaves or 1 sprig
▢2 tablespoons chopped coriander leaves
▢½ teaspoon rock salt (edible and food grade) or white salt – add as per taste
▢oil for deep frying, as required

Instructions

Soaking Chana Dal

Rinse chana dal a couple of times in water.
Soak the lentils in 1 cup of water for 2 hours.
Drain the soaked lentils very well. There should be no water in the soaked dal.

Making Dal Vada Mixture

Then add the soaked lentils in a mixer-grinder or blender.
Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture. I have not added any water while grinding.
If you add water, then it becomes difficult to shape them. If you are not able to grind at all, then add 1 to 2 tablespoons of water.
Now take the coarsely ground chana dal in a bowl.
Add chopped onions, green chilies, curry leaves, and chopped coriander leaves. You can also add chopped ginger.
Season with salt. Mix very well. Check the taste and add more salt if needed.
Now make small or medium-sized balls from the mixture.
Flatten them and place them on a plate or tray.
You can use a banana leaf or plastic sheet or a ziplock bag to place the shaped vada.

Frying

Heat oil for deep frying in a Kadai or pan on medium heat.
Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily & quickly, the oil is hot enough for frying.
Now carefully slid the prepared dal vada in the hot oil.
Fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. Lower the flame while frying if the oil becomes too hot.
Fry till they become golden and crisp. When the onions on the crust of the vada, look golden, this means the dal vada is done.
Place them on kitchen paper towels to get rid of extra oil.
Fry the remaining dal vada this way in batches.
Serve the dal vada hot with coconut chutney or tomato ketchup.

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