Dal Masala Vadai

admin, October 7, 2014

Serving size: 15-18

 

Ingredients:

 

  1. 1 cup Bengal Gram/Split Chickpeas/Chana Dal
  2. 2-4 Dry Red Chillies (Adjust as per taste)
  3. 1 tsp Jeera/Cumin Seeds
  4. 2-3 springs Curry Leaves
  5. ¼ tsp Hing/Asafoetida
  6. Salt to taste
  7. Oil for Deep Frying

 

Directions:

 

  1. Wash channa dal or split Bengal grams 2-3 times to remove impurities and soak it in 3 cups of water for 2-4 hours.
  2. Drain all the water from soaked lentil and keep it aside until needed.
  3. Break the dried red chillies into 2-3 pieces and place them in the bottom of a mixer grinder jar or food processor along with curry leaves. Next add the chana dal, cumin seeds, hing and salt to taste and press the pulse button few ties to get a rough paste without adding any water. Don’t worry if there are few whole lentils left as they will add crunch to the vadas.
  4. Remove from the mixer grinder into a mixing bowl and mix them well. You should easily be able to shape them into small balls without crumbling.
  5. Heat oil for deep frying in a pan or kadai on medium flame. While the oil is getting heated, shape the vadas for deep frying.
  6. Pinch small lime sized balls and roll them into round balls. Flatten it gently by pressing them in between palms or fingers to make about 2-2½ inch round discs.
  7. Drop these discs into hot oil and fry them in batches of 4-6 on medium flame until they turn golden brown in colour, about 2-3 mins.
  8. Remove from the oil with slotted spoon and place them in a plate lined with kitchen towel to remove excess oil.
  9. Serve these delicious Chattambade or Masala Dal Vada hot or at room temperature on their own with hot cup of coffee or tea. You can also serve them with any chutney, tomato ketchup or sauce of your choice and enjoy!

 

Tips:

 

  1. You can substitute dried red chillies to finely chopped green chillies in the recipe.
  2. You can also add finely chopped one medium sized onion to the ground dal mixture.
  3. You can also add 2-3 tbsp of grated coconut to the ground dal mixture.
  4. If you like the spicy vadas, you can add ½ -1 tsp of black pepper corns to the ground dal mixture. Lightly crush the peppercorns with a help of a pestle and mortar before adding them.
  5. You can serve the Chattambade or Masala Dal Vada on their own or with any chutney, tomato ketchup or sauce of your choice.
  6. You can store them in an air tight container for 3-5 days in room temperature and up to 10 days in refrigerator.
Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • brinjal fried_47Fried Brinjal Serving Size: 4 servings Ingredients: 500 gm Brinjal (small) 1 tbsp mustard seeds A pinch of asafoetida 1/2 tsp roasted chana dal (bengal gram) 3/4 tsp red chilli […]
  • Cabbage_VadaCabbage Vada Serving size: 10- 12 vadas Ingredients: 1. 1 cup Whole Black Gram (skinned) Lentils (Urad Dal Gota) 2. 2 tsp Rice flour, optional (see Tips) 3. 3/4 cup grated Cabbage, see […]
  • roasted_cashew_nutsFried Cashewnuts Serving Size: 8 Ingredients: 1/2 lb Raw cashews 1 c Oil, preferably peanut 1 ts Salt 1/2 ts Freshly ground black pepper 1/2 ts Chili powder 1/4 ts Five spice […]
  • cabbage sooji upmaCabbage Sooji Upma Serving size: 4 Ingredients: 1. 2 cups Rava or Sooji or Rave 2. 1 and 1/2 cups finely chopped cabbage. 3. 2-3 green chillies. 4. 2 tsp Vangibath powder 5. 1/4 fresh finely grated […]
  • cabbage pachadiCabbage Pachadi Serving size of Cabbage Pachadi:1 cup Ingredients for Cabbage Pachadi: 1. Cabbage - 1/2 (finely chopped) 2. Green Chillies - 10 3. Oil - 5 tbl spoons 4. Cumin Seeds - 1 tbl […]
  • Chena yam kabab VadaChena Kabab Serving size:4-6  Ingredients: 1)      Piece of yam – 1 kg 2)      Cinnamon – 1 piece of I inch length Coconut crunches – 2 cups Fennel– 2 pinch Pepper – […]
  • Vadukapuli Pickle (curry Lime)Vadukapuli Pickle (curry Lime) Serving Size: 2-4 Ingredients: Turmeric powder - 1 tsp Chilli powder - 8 tsp Ginger - 4 tsp Green chillies - 6 nos Naranga/Vadakapuli( Cut in to small pieces) - 2 Curry […]
  • coconut chammandi powder chutniCoconut Chutney Powder/Chammanthi Podi Kerala style / Nadan Chammanthi Podi Serving size: 1 cup Ingredients Grated coconut- 2 cups (really dry coconut is used) Whole red chilies- 10 -12 or as much as u want Small onion/ cheriya ulli - 6-8(cut into small […]
  • Vadiayala pulusuVadiyala Pulusu (Ash Gourd Fryums Stew) Serving size of Vadiyala pulusu :4 Ingredients required to prepare Vadiyala pulusu : Fried urad dal vadiyams - 1 cup Onion - 1 Tamarind - 30 gms Water - 2 cups Turmeric powder - […]
  • Banana CurryPlantain curry or Vazhakaya pirattu Serving Size: serves 3 Ingredients: Plantain/ vazhakkai    2 Turmeric powder    1/8 tsp Salt    As needed Oil    1 tblsp To Grind Coconut, grated    3-4 tblsp Shallots   […]
  • Fried BeefFried Beef Serving Size: 4-6 Ingredients: Marinade 2 Tbsp unseasoned rice vinegar 5 Tbsp soy sauce 1 Tbsp honey 1 Tbsp peeled, grated fresh ginger 1 teaspoon chile pepper flakes 1 […]
  • Chana masala | Bengal Gram CurryChana masala | Bengal Gram Curry Chana masala  or Chole masala or channay or Chholay  masala is a popular dish in India and Pakisthan. It can be served along with Rotis or rice. Chole is popular in North India especially […]