Canteen Style Dal Vada

By Hebbars Kitchen · 240 min

Ingredients

Instructions

1. Put ¾ cup chana dal and ¾ cup toor dal in a bowl.
2. Cover with water and soak for 3 to 4 hours. Do not soak too long, or the vadas won't turn crispy.
3. Drain the water and set aside ¼ cup of the dal.
4. Transfer the soaked dal to a mixer jar.
5. Add 2 dried red chillies, 1 tsp cumin and 1 tsp fennel. Pulse to a coarse paste (a chopper can be used to avoid a smooth paste).
6. Transfer the dal paste to a large bowl.
7. Add 2 tbsp finely chopped onion, 1 inch grated ginger, a few chopped curry leaves, 2 finely chopped chillies and ¾ tsp salt. Mix well.
8. If the mixture is watery, add 2 tbsp rice flour. Mix in 2 tbsp finely chopped coriander.
9. Wet or grease your hands, shape a ball-sized portion, and flatten it slightly, keeping the edges thinner than the centre.
10. Slide the vadas into hot oil over medium heat. Leave them untouched for 2 minutes, then stir occasionally and fry on low to medium heat until golden and crunchy.
11. Drain and set aside. Keep the heat low to medium, or the outside will crisp while the inside stays soft.
12. Store in an airtight container for up to 2 days.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

OnionGingerFennelToor dal