Chana Dal Vada/masala vadai recipe/paruppu vadai/dal vada in hindi/chattambade recipe roshniscuisine
Chana dal I was using so less before,but when started preparing this recipe I have to keep in stock.
This one I tasted in a party and love this,my friend Suma prepared this. She guided me preparing this yummy item,so this recipe is dedicated to her.
Recently on my husband bday I prepared this vada for his office collegues,all lokied it so much and to our surprise his Indonesian friends also…honestly I speak some dint get this also so on next day I have to prepare it again…My husband told me if you dint made the recording of this recipe,make sure to do video…
He assured me as all his friends liked it so much, so surely my viewers love this.Toh phir kyat ha I did the video rcording…and you know friends after 2 days we have one potluck party there also I have to prepare this as it is full on demand
You can watch the video recipe here
Preparation Time 10 min
Frying Time 7 to 8 min per batch
Serving Persons 6 to 8
1 cup chana dal soaked for 5 hours
4 big garlic cloves chopped with peel
4 green chillies
15 curry leaves chopped
1 medium onion chopped
1/4 cup coconut chunks
¼ cup chopped coriander leaves
½ tsp turmeric powder
salt to taste
Oil for deep frying
The chana dal is double in quantity after soaking.
Strain the water,add coconut,green chili,curry leaves.
Grind to a rough paste.
Add chopped onion,coriander leaves,turmeric powder and salt.
Mix all well, meanwhile heat the oil for deep frying.
Take a portion of dal mixture and press it on palm,to make a dumpling shape.
Slowly put the vada inside the hot oil,deep fry in low to medium flame.
Turn the vadas in between to get it even colour.
After some time,vadas turn to golden colour,remove from hot oil.
Keep on an absorbent paper so that excess oil is drained out.
Serve hot with sauce or any of your favourite chutney…
If you are making in a large quantity or for a party,make sure that the vada is little thin so that it will be crispy for longer time.
You can make vada little thick in shape if it is served hot as it is crispy from outside and soft from inside.
And this will taste yummy with tomato rasam.
You can add cumin seeds,cinnamon stick also while grinding to enhance the flavour.
Strain the water completely,otherwise the batter is loose in consistency and it will not remain crispy
Make sure grind to rough paste so that some chana dal ,coconut,garlic peel are there,so that it makes the vada crispy and crunchy.
Make sure the flame is low to medium while frying,otherwise the vada will remain uncooked from inside.
If you feel the batter is little loose,add little amount of besan.
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