Wednesday, April 2, 2014

Dal Vada

Time 30 min
Chana daal 1/4 cup
Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp
Turmeric Powder 1/4 tsp
Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Freshly cut coriander 1 tsp
Green chilies 2
Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Curry leaves 3-4
Baking soda  2-3 pinch
Salt to taste
Oil for deep fry

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

U can add more chilies as per your taste
U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.


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