Dal vada, also known as “parippu vada” in South India, is a popular snack made from lentils. It’s crispy on the outside and soft on the inside, with a delicious blend of spices. Here’s a basic recipe for making dal vada:
Here’s a recipe to make delicious daal vada:
Ingredients:
– 1 cup of divided Bengal gram, or chana dal.
– 2–3 finely chopped green chilies
– 1 inch finely sliced ginger
– 2–3 finely chopped garlic cloves (optional)
– 1 medium-sized onion, cut finely
– A handful of freshly chopped coriander leaves
– 1 teaspoon each of fennel and cumin seeds
– 1⁄2 a teaspoon of powdered turmeric
– To taste salt
– oil for deep-frying
Instructions:
1. Give the chana dal a thorough wash and let it soak in water for four to five hours. Once the water has been soaked, drain it thoroughly.
2. Without using any water, grind the soaked chana dal into a coarse pulp. It should have a rough, not a smooth, texture.
3. Transfer the ground dal into a mixing bowl. Add chopped green chilies, ginger, garlic (if using), onion, coriander leaves, cumin seeds, fennel seeds, turmeric powder, and salt to taste. Mix everything well to combine.
4. Heat oil for deep frying in a kadai or frying pan on medium heat.
5. Take small portions of the mixture and shape them into round balls. Flatten them slightly between your palms to form vadas.
6. Gently put the vadas into the heated oil and cook them in small batches until they are crispy and golden brown on both sides. When frying, be careful to keep the oil at an even temperature.
7. After the vadas are fried, use a slotted spoon to take them from the oil and set them on a platter covered with kitchen paper towels to drain any extra oil.
Serve hot daal vadas with green chutney, tamarind chutney, or yogurt dip.
Enjoy your delicious homemade daal vadas as a snack or appetizer!