Monsoon and winter seasons are one of those periods, when you feel like enjoying some hot and deep-fried dishes with a cup of hot tea or coffee. Dal Vada is one such dish and is crunchy and crispy that can be enjoyed with green chutney. This South Indian recipe is cooked using chana, urad and moong dal along with onions, green chillies, ginger-garlic paste and a melange of spices.
1 cup chana dal
1 cup moong dal
2 chopped onion
1 teaspoon garam masala powder
3 red chilli
1 handful coriander leaves
1 1/2 teaspoon garlic paste
1 cup urad dal
2 cup refined oil
1 teaspoon cumin seeds
7 green chillies
1 handful mint leaves
salt as required
1 1/2 teaspoon ginger paste
To start with, soak the lentils (chana dal, urad dal, and moong dal) in separate bowls overnight or for 6-7 hours. The next day, drain the extra water and transfer the soaked lentils to the blender jar and blend them to a fine paste.
Meanwhile, coarsely blend red chillies and cumin seeds separately. Also, transfer the lentils paste to a large bowl and add then add the red chilli paste to the bowl. Stir to mix both the pastes well.
Add chopped green chillies, garam masala powder, coriander leaves, mint leaves, garlic paste and ginger paste. Mix well to amalgamate the ingredients together to form a mixture.
Now, heat oil in a kadhai over medium flame. Let the oil heat and then take parchment paper and place it on a clean and dry surface. Now, take a small portion of mixture and shape it into a rounded ball.
Place the ball on the parchment paper. In a similar way, make as many ball from the remaining batter and place them on the parchment paper while maintaining distance between each of them.
Grease your hands and put one vada ball in a heated oil. Deep fry it until it is golden brown in colour and then, gently flip it and cook from the other side as well. Fry all the vadas.
Transfer the fried vadas to the absorbent paper to drain the excess oil. When done, transfer them to a serving plate and serve them hot with your favourite chutney.