Bengal Gram (Channa Dal/ Kadala Paruppu) - 2 cups
Onion - 1 big (chopped - optional)
Garlic - 2-3 cloves (optional)
Ginger - a small piece
Dry Red Chillies - 3-4
Fennel Seeds - 1/2 tsp
Curry Leaves - 2 springs
Asafoetida - 1/8 tsp
Salt - to taste
Oil - for deep frying
1. Wash and soak the bengal gram in water for atleast half an hour. It is better if you are able to soak for an hour or 2.
2. Drain the water completely. Take the soaked dal, garlic, ginger, dry red chillies, curry leaves, salt and fennel seeds in a blender/ mixie.
3. Pulse it a few times till the mixture is partially ground. We need some texture in the batter. Do not add any water. The dal must have absorbed enough water for grinding.
4. Heat oil for deep frying in a frying pan/ kadai.
5. Mix the chopped onions (if needed) with the vada batter.
6. Take a small ball of the batter and flatten it between your palm.
7. Drop the flattened vada into the hot oil and fry till it becomes golden brown.
Serving Suggestions
- Serve these vadas with a hot cup of ginger cardamom tea for a satisfying snack on a cold or rainy evening.
- For more recipes go to:http://poonamsrecipesindianspices.blogspot.com.es/For the ingredients come to Yash indian spices shop(Calle anzuelo 28-30 Puerto del Carmen, Tías, Canarias, España )
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