Friday, 14 December 2012

Senagapappu vada / Chana daal vada

Usually the vada process is bit lengthy, but this chanadaal vada is bit quick as we just need to soak the daal for just 1 hour and the texture is not sticky when compared to urad daal, so it is easy to blend it. The flavour is irresistible.

Chana daal - 1 cup
Ginger & Green Chilli paste - 1 tbsp
Onion - 1 chopped into small pieces
Chopped Coriander leaves - 1 tbsp

Soak the chana dal for not more than 80 minutes. Drain and blend coarsely.

Transfer the mixture into a bowl, add the green chillies, ginger, onion, coriander and salt and mix well.

Divide the mixture into equal portions and shape each portion into 1/2" thick small round flat balls.
Heat the oil in a kadhai and deep fry them till crisp and golden colour.

Serve hot with chutney

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