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Crispy Dal Vada is your Gateway to Monsoon!

Enjoy monsoon anytime of the year with this iconic dal vada recipe.

Dal Vada

Crispy Dal Vada is your Gateway to Monsoon!
Ingredients
  • Bengal gram (1 cup)
  • Ginger (1/2 inch piece)
  • Mint leaves chopped (8 leaves)
  • Fennel seeds (1 tbsp)
  • Coriander leaves chopped (1 tbsp)
  • Onion chopped (1/2 cup)
  • Curry leaves (10 leaves)
  • Semolina (1 & 1/2 tbsp)
  • Green chili (1 piece)
  • Garlic (3 cloves)
  • Salt (1 tsp)
  • Fortune Grounutt Activ 3 cup for frying
Method

.   Soak the Bengal gram or chana dal in water for about 2 hours or until softens.
.   Peel off the outer skin of onion and chop it finely.
.   Now to prepare dal vada mixture take a food processor or mixer jar and add soaked chana dal, curry leaves, fennel seeds, ginger, garlic, green chilies and coarsely ground all ingredients.
.   In a mixing bowl take vada mixture and add mint leaves, coriander leaves, onion, semolina (suji / rava) and salt to taste.
.   Combine well all the ingredients. Check the seasoning and if required add little salt and mix again.
.   Now take a portion of vada mixture in hand and shape it into flat disc or around 2 to 3 inch diameter.
.   Repeat above step and make round vada from remaining dal vada mixture.
.  Now to deep fry dal vada heat 3 cups of Fortune Grounutt Activ in a frying pan / kadhai.
.   Once Fortune Grounutt Activ oil is hot enough for frying one by one add dal vada.
.   Fry on both sides on medium flame till dal vada becomes golden brown in color.
.   Remove the vadas on absorbent paper / kitchen towel and let excess oil get soaked.
.   Dal vada is ready. Serve dal vada hot with coconut chutney or coriander chutney.

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