My mom-in-law makes these amazing chana dal vadas. These are a common occurrence during festival times and are also offered as Naivedya to the Gods. I am sure this tradition would have come from all the priests tired of eating only sweets for Naivedya but whatever the origins these vadas are to die for.
Ingredients
1 Cup Chana Dal
2-3 Tbsp Tuvar Dal
2 Tbsp Rice
1 Tbsp Udad Dal
8-10 Dry Red Chillies * Mix of Kashmiri and Byadagi varieties
Generous pinch Asafoetida
1-2 Twigs Curry Leaves
1/2 Cup Chopped Cilantro
3-4 Green Chillies
Salt
1 Onion Chopped * Optional
Oil for deep frying
Method
1. Pick clean the lentils and wash in 3-4 changes of water. Soak for 3-4 hours
2.Coarsely grind the lentils along with curry leaves, green chillies, red chillies using as little water as possible. It is alright if a few pieces of lentil are not ground completely.
3. To this add salt, asafoetida and chopped cilantro and chopped onion if using.
4. Heat oil in a wok for deep frying. Turn the heat to medium high.
5. Make small flat rounds and put them in oil and fry them on both sides till golden and crisp.
6. Serve hot.
Ingredients
1 Cup Chana Dal
2-3 Tbsp Tuvar Dal
2 Tbsp Rice
1 Tbsp Udad Dal
8-10 Dry Red Chillies * Mix of Kashmiri and Byadagi varieties
Generous pinch Asafoetida
1-2 Twigs Curry Leaves
1/2 Cup Chopped Cilantro
3-4 Green Chillies
Salt
1 Onion Chopped * Optional
Oil for deep frying
Method
1. Pick clean the lentils and wash in 3-4 changes of water. Soak for 3-4 hours
2.Coarsely grind the lentils along with curry leaves, green chillies, red chillies using as little water as possible. It is alright if a few pieces of lentil are not ground completely.
3. To this add salt, asafoetida and chopped cilantro and chopped onion if using.
4. Heat oil in a wok for deep frying. Turn the heat to medium high.
5. Make small flat rounds and put them in oil and fry them on both sides till golden and crisp.
6. Serve hot.
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