Temptation Vada: Version 2

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This is the recipe for dal vada or paruppu vada. This is a variation of the temptation vada recipe posted earlier. This version uses only chana dal and has onions to enhance the taste. I have followed my Mom-in-law’s tips for this vada, and it came out crisp and tasty. You still cannot stop with just one and hence the name temptation vada. Sooji or rava is a magic ingredient that gives a crisp texture to the vadas

Serves: 40-50 vadas (I made really small mini tempation vadas, so it came out to 50. Number may differ based on the size of your vada)

Ingredients

  • Chana dal (Bengal gram dal) – 2 cups
  • Salt, to taste
  • Green chillies, chopped – 4
  • Cilantro, 1/2 a bunch
  • Ginger, chopped – 2 inch
  • Fennel seeds – 2 tsp
  • Semolina, or sooji rava – 1/2 cup (This is added for extra crispness)
  • Onion – 1, finely chopped
  • Asafoetida, a pinch
  • Oil, for deep frying

Method:

  • Wash the dal well and soak for 2-3 hours
  • Drain all the water and grind all the ingredients except onion coarsely
  • Mix the chopped onions in the vada batter
  • Make lemon size balls. Moisten a polythene sheet, place the balls on it and slight press with fingers to make flat vadas
  • Heat oil in a pan, and once it is hot add 3-4 vadas at a time
  • After a couple of minutes of frying, invert the vadas
  • The vadas are done when they are slightly red on both sides. Drain them on a colander and serve hot

Now, get tempted by the vadas and enjoy with some chutney 🙂

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