Prep time/ Soaking time: 2 - 3 hrs
Cooking time: 1/2 hr
Makes: 15 - 20 Vadai
Ingredients:
Channa Dal - 1 cup
Onion - 1 big sized (finely chopped)
Rice flour - 1 tbsp
Coriander Leaves – Finely chopped as required
Curry leaves - as required
Oil - for deep frying
Salt - to taste
To grind:.
Green Chillies - 5
Fennel Seeds(Sombu) - 1 tsp
Ginger - Small piece
Garlic - 5 cloves
- Soak the channa dal for 3 hours. Drain the water.
- Make a rough paste of Garlic, ginger, fennel seeds and green chilli without adding any water.
- Then grind channa dhal to a coarse mixture make sure it should be thick...Few dhal as whole here and there is fine. Then transfer the mixture to a bowl.
- Add onions, rice flour, curry leaves, coriander leaves, salt, green chilli paste and mix thoroughly.
- Heat oil in pan for frying. Keep a bowl of water for dipping your fingers to shape the vadai..
- When the oil is hot enough, keep it in low flame. Dip your fingers in the bowl. Take a small lemon size ball of the vadai mix. Roll into a ball and gently flatten the ball making sure that it doesn't crack and it is not too thick, Thick vada's do not cook evenly in the center.
- Gently slide it into the oil, and repeat the process with the remaining.
- Once the bottom side of the vadai is cooked, flip it over and cook evenly.
- Drain it in a kitchen tissue and serve it with coconut chutney Or Piping hot Chai..