This is a favorite South Indian tea time snack. Made with Channa dal, its crisp on the outside and soft on the inside. I will be tempted to have these, especially on chilly days. Just the aroma of the vadas being fried will bring me warmth.
Channa dal – 1 cup
Onions – 2 medium ones, finely chopped
Red chillies – 5-6
Green chilli – 1/2, finely chopped
Fennel/Aniseed – 2 tsp
Asafoetida powder – a pinch
Curry leaves – few, torn
Salt to taste
Oil for deep frying
- Wash and soak the channa dal in water for minimum 2 hours.
- Drain the water completely once soaked.
- Take the red chilli in a mixer/blender and run the mixer once. To this add the drained dal and grind coarsely without adding water. You should see the whole dal here and there.
- Transfer to a bowl. Add the finely chopped onions, green chilli, curry leaves, salt, asafoetida and fennel seeds.
- Gently mix them.
- Make medium sized rounds and flatten them with your fingers.
- Heat oil in a deep frying pan. Once hot, keep the flame in medium and drop the vadas one by one and fry until the sizzling of the oil stops.
- Drain on a paper towel and serve hot.
- Dal must be ground coarse. Vada won’t be crisp if it is ground smooth.
- Make the vadas as soon as onions are mixed with the dal mixture. Onions will leave water if left for a long time and it will change the texture of the vadas.