Prep Time: 8 Hours soaking time
3 Hours cooking time
Ingredients
Channa dal 6 cups
Toor dal 1 cup
Urad dal 1 cup
Rice flour 1 cup
Gram flour 1 cup
Garam masala powder ½ cup
Red chili powder ½ cup (as needed)
Salt as
needed
Ginger 3 inch
Garlic 12 cloves
Coriander leaves finely
chopped 2 cups
Mint leaves finely chopped 2 cups
White onion big 4 chopped
finely
Curry leaf finely chopped 8 springs
Instructions
Soak channa dal for 8 to 10 hours
in water. Drain the water completely and grind coarsely in a food processor.
Stop when you can still see a couple of full dals.
Grind ginger and garlic coarsely
(separately)
Mix chopped onion, coriander,
mint, curry leaf, ground ginger, garlic, rice flour, gram flour, garam masala
powder, chili powder and salt to the ground chenna dal.
I divided my channa dal and all
ingredients into 4 equal parts and mixed each part separately. So it was easy
to mix.
Keep a bowl of water
and wet both hands. Make equal sized balls for uniform sized vadas.
Then shape each ball
to flat patties of medium thickness.
Heat oil in a pan.
Drop each patty into the oil carefully and cook them till they turn golden
brown and crispy.
Helpful hints
If you didn’t soak the dal long enough,
vada will turn hard
Do not add water while grinding.
Adding water will make the vada absorb more oil. Food processor works much
better than any grinder or mixer.
Adding the rice flour makes the vada
crispy
Adding the gram flour helps the
patty bind well so that it will not fall apart when you drop it into the oil.
If you don’t like garlic you can add
asafoetida
You can add green chilies instead
of red chili powder.
