Samosa secrets unveiled: Shaping & deep frying must-knows
Enjoy monsoon anytime of the year with this iconic dal vada recipe.
. 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.