Chana Dal Vada
What
does immediately pops up into your mind when we talk about any South Indian
Food? Idli, Dosa, Sambar, Chutney....etc!!
Anything else that blinks after them is
possibly the Vadas, Right? Yes, South
Indian Food offers a variety of flavour and taste in their Vadas, and they can
rightfully make any lentils into a perfect snack or appetizer, which is known
as 'Vadas'.
Today
I'm going to share a recipe out of the regular routinely recipes from my blog.
Usually I have been sharing most of the Bengali cooking that is cooked at my
home on regular basis, however as I'm also used with the South Indian cuisine
in half a part of my life, I also prefer cooking recipes from down the south.
My
recipe today is dedicated to the heartful meal I've savored in my childhood, either be it in my school lunch box,
picnic, friends union, at home or any restaurants. My mom prepares a lot more
South Indian delicacies, and just grabbing a few lessons from her I've turned
up my fusion recipes giving it a touch of South Indian cuisine, which is why I
named as it goes by its popularity is 'Chana Dal Vada'.
Chana
Dal Vada is made of Split Bengal Gram, onion, and other spices, mixed with
besan making a batter of deep fried dumplings. These Chana Dal Vadas or
fritters are so famously found as street food in South India and even in a few lanes of Kolkata. It is most popularly known as
'Masala Vada' or 'Kadle Bele Vade' in Kannada. It is one of my favourite south Indian tea time snack. They are
so delectable, crispy, and best accompanied by
a hot cup of tea in the evenings.
Chana Dal Vadas are usually prepared very spicy
with a lot of green chilies and other
powdered spices mixed in its batter. However, my recipe holds lesser ingredients
and just a few key spices making it less spicy keeping in view the health of my
family, as what I prepare are first savoured
by them, and only when they like it without any fuss or taste issues, I happen
to share that recipe on my blog. These lentil fritters are actually healthy and
suitable for cholesterol control too. Head on to the recipe I've shared below
and tell me how you liked it.
Chana Dal Vada
[Veg]
Author: Paromita.P
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes (approx)
Recipe Type: Fry/Appetizer
Course: Tea-time snack
Cuisine: South Indian
Serves: 4
Measuring Items: 1 cup=150 ml; Teaspoon (tsp)
Tips:
- No need to add water while making the batter.
- Do not over fry the lentils, as it may turn the vadas hard to chew. It has to be crunchy, but at the same time also mild soft from the inside.
Ingredients:
- Split Bengal Gram (Chana Dal)- 1.5 cup
- Curry leaves- a bunch (or a handful)
- Onion- 2 (large sized)
- Green chilies- 6
- Rice Flour- half a cup
- Gram flour (Besan)- 2 cups (or as per the consistency of the batter)
Spices:
- Red Mirchi powder- 1 Tsp
- Turmeric powder- half tsp
- Salt- according to taste (approx 1.5 tsp)
- Mustard oil/Refined oil- 2 cups
Method:
How to prepare ‘Chana Dal Vada’ with step by step pictures and instructions-
- Soak chana dal in
water for 4 hours or overnight.
- Finely chop the
required veggies.
- Take a mixing
bowl, place all the ingredients (except oil) and mix.
- Mix all the
ingredients well forming a batter that can hold a shape. (adjust the amount of
Besan for the batter if required)
- Make tikki/cutlet shape placing the dumpling on the
plate or on your palm.
- Finish up making
the Vadas as shown in the picture. By then heat oil in a frying pan.
- Once the oil is hot enough, slide in the Vadas into the
pan one by one. (keep the flame from lower to medium, so that the vadas turn crispy and not get burnt)
- Flip the vadas and fry on both the sides. Vadas will get
fried properly within 10 minutes.
No comments: