Other Recipes

Aloo Posto

Aloo Posto

Aloo Posto is a traditional Bengali dish made with potatoes cooked in a smooth poppy seed paste. It has a subtle, nutty flavor with minimal

Mattar Mushroom

Mattar Mushroom

Mattar Mushroom is a classic North Indian curry prepared with green peas and mushrooms by cooking them in a spiced onion-tomato-based gravy. It has a

Potato 65

Potato 65

Potato 65 is a popular Indian starter made by deep-frying potato cubes and tossing them in a lightly spiced, tangy coating. It is crisp on

Chakli

Chakli

Chakli is a traditional Indian snack made from spiced flour dough, shaped into spirals and deep-fried until crisp. It has a crunchy texture with mild

Paneer Pasanda

Paneer Pasanda

Paneer Pasanda is a rich North Indian curry prepared by stuffing paneer slices and cooking them in a smooth, creamy gravy. It is mildly spiced

Veg Kadai

Veg Kadai

Vegetable Kadai Gravy is a robust, aromatic dish made with mixed vegetables cooked in a spiced, tomato-based gravy. It is known for its bold flavors

Chana Dal Vada

Description: A popular snack from South India, Chana Dal Vada is the most flavorful lentil snack that will leave you craving more once you try it. Here’s a recipe to consult and prepare this lip-smacking dish at home.

Ingredients

1 cup Dwaraka Organic Chana Dal
¾ tsp Dwaraka Organic Cumin Whole
¾ tsp Dwaraka Organic Fennel
1 ¼ tsp Dwaraka Organic Ginger Garlic Paste
1 inch. Dwaraka Organic Cinnamon Stick
1 Onion, chopped
1 or 2 Red Chillis, dried
1 or 2 Green Chillis, chopped
A handful of Mint Leaves
Sunflower Oil for frying
Salt as per taste

Method

Take the Chana Dal in a bowl and wash it with water several times.
Let it soak for about two hours, and once tender, drain it completely.
Now, in a blender, add the Red Chilli, Cumin, Cinnamon Stick, and Fennel to make a coarse powder.
Once done, keep it aside with 2 tbsp. soaked and drained Chana Dal.
In the same blender, add the rest of the Chana Dal and salt to make a coarse mixture.
Next up, add the Pudina, Onion, and the previously made Masala Powder to the mixture along with the Ginger-Garlic Paste and Green Chillis.
Mix everything well and taste a bit to ensure the amount of salt.
Now, take a handful from the dough and make a nice, round ball shape.
Then flatten the dough carefully to turn it into the shape of Vada.
Repeat the same process with the rest of the dough until you have made Vadas out of it entirely.
Next up, heat some Oil in a deep pan and make sure the flame is on medium.
To ensure it is heated properly, drop a pinch of the dough into the oil.
If the dough rises and does not turn brown quickly, you should know it is the right temperature.
Keep sliding the Vadas one by one into the oil, and to make sure they are fried well, you can put three to four Vadas in each round.
Make sure to keep the Vadas undisturbed for about two to three minutes after they are dropped in the heated oil.
Once they are firm, then only turn them upside down for the other side to fry.
Keep frying the Vadas till they turn golden brown and are crisp on either side.
After they are fried, transfer them to a Kitchen tissue to soak the oil.
Finally, serve the tasty Vadas with some coconut chutney or mint chutney.