Ingredients:
Chana Dal/Split Black Gram/Kadale bele - 1.5 Cups
Onion - 1/2
Green Chillies - 4-5 [According to spice level]
Chopped Coriander leaves - 2 Tbsp
Curry leaves - 1 Strand
Grated Ginger - 1 Tbsp
Salt - 1.5 tsp
Ajwain/Carom seeds/om kalu - 1 tsp
Jeera/Cumin Seeds - 1 tsp
hing - a pinch
Rice flour - 1 Tbsp
Note: Finely chopped Sabsige Soppu/Fresh dill leaves can also be added. It is widely used in these vadas because of the flavor they induce.
Method Of Preparation:
Wash Dal well. Soak overnight or at least for 6 hours.
Grind dal into a fine/coarse paste according to your choice without adding much water.
Finely chop onions, green chillies, coriander leaves and curry leaves. Grate ginger. Crush carom and cumin seeds. Add everything together and mix well. Adjust salt and spice level.
Note: I added onions when I was ready to fry the vadas. Onions tend to leave water which will make the batter watery. I kept mixing the batter before dropping the vadas in oil for each batch.
Keep oil in a pan for frying on High. When its hot, take batter in hand and drop them slowly. Increase the batter amount according to the vada size you want. I got around 34 vadas.
Let the vadas get fried properly and turn brownish. It took around 6-7 minutes for each batch.
Vadas turned out crunchy on the outside and soft inside. They tasted great. Try them.
Chana Dal/Split Black Gram/Kadale bele - 1.5 Cups
Onion - 1/2
Green Chillies - 4-5 [According to spice level]
Chopped Coriander leaves - 2 Tbsp
Curry leaves - 1 Strand
Grated Ginger - 1 Tbsp
Salt - 1.5 tsp
Ajwain/Carom seeds/om kalu - 1 tsp
Jeera/Cumin Seeds - 1 tsp
hing - a pinch
Rice flour - 1 Tbsp
Note: Finely chopped Sabsige Soppu/Fresh dill leaves can also be added. It is widely used in these vadas because of the flavor they induce.
Method Of Preparation:
Wash Dal well. Soak overnight or at least for 6 hours.
Grind dal into a fine/coarse paste according to your choice without adding much water.
Finely chop onions, green chillies, coriander leaves and curry leaves. Grate ginger. Crush carom and cumin seeds. Add everything together and mix well. Adjust salt and spice level.
Note: I added onions when I was ready to fry the vadas. Onions tend to leave water which will make the batter watery. I kept mixing the batter before dropping the vadas in oil for each batch.
Keep oil in a pan for frying on High. When its hot, take batter in hand and drop them slowly. Increase the batter amount according to the vada size you want. I got around 34 vadas.
Let the vadas get fried properly and turn brownish. It took around 6-7 minutes for each batch.
Vadas turned out crunchy on the outside and soft inside. They tasted great. Try them.
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