Dal Vada a popular street food in South India
Dal vada are spiced and crunchy fritters made with bengal gram and spices like fennel seeds, coriander seeds, dry red chillies and black pepper. These Masala Vada are spicy and crunchy vegan fritters made with bengal gram and spices like fennel seeds, coriander seeds, dry red chillies and black pepper. They are also a popular tea time snack in South India.
For Soaking Chana Dal
⦿ ½ cup chana dal – 120 grams (husked and split bengal gram)
⦿1 cup water – for soaking
⦿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 teaspoons chopped green chilies or 1 to 2 green chillies
⦿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
⦿Purti rizola ricebran oil for deep frying, as required
Soaking Chana Dal
-Rinse chana dal for a couple of times in water.
-Soak the lentils in 1 cup 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. If you are not able to grind at all, then add 1 to 2 tablespoons 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 as per need. Mix very well. Now make small or medium sized balls from the mixture. Flatten them and place them on a plate or tray.
Frying Parippu Vada
-Heat Purti soyabean 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.
-Serve the dal vada hot with coconut chutney or tomato ketchup.
Prep Time– 2 hrs 15 mins
Cook Time– 20 mins
Servings– 10 pices
© copyright, Purti Vanaspati Pvt. Ltd. All Rights Reserved.