For most of the festivals – South Indians make this vada for the naivedyam . This is a very simple and a very delicious vada.
Channa dal (kadalai Paruppu) – 200 gms
Toor dal – 2 tbsp
Ginger – 2 inches piece.
Green chilly – 3 nos.
Salt – 1tsp
Curry leaves few – chopped.
Hing – 5 pinches.
- Soak the dhal for 3 hours.
- Drain the water and keep it in a strainer for 1 hour.
- The dhal has to be dry. Keep it under the fan (if required).
- This is very important.
- Take 2 tbsp of dhal keep it aside (don’t grind it)
- Grind the rest with ginger, green chilly, hing and salt.
- No need to add water while grinding.
- Don’t run the mixie continuously. Just on and immediately off. Again on and again off.
- Do it for 8 times. The dhal will be grounded coarse.
- Add the chopped curry leaves.
- Add the 2 tbsp of soaked dhal kept aside. This will give better texture.
- The texture has to be such that. If you take one handful and close the hands – it should be a ball when left it has to be a powder.
- Make a ball and press between the hands make it little flat. I will crack – do it gently. Don’t apply water in the hands. It is very easy.
- Drop it when the oil is ready. Drop few drop of dhal and see whether the dhal is coming up immediately. Then, the oil is right for the vadas.
- Keep it in the lowest flame and fry it.
- Crispy vadas are ready.
- If you don’t have curry leaves – then add coriander. Don’t add both.
- This vada is very tasty only when it is spicy. Even though I have used 3 chillies – it is not very hot after frying. So, don’t worry just add it.
- Can use red chillies also. Green chillies are healthier than red chillies.
- If required – can add chopped onions. Then it is called masala vada.
- Even some garam masala is added to this vada. I like it simple.
- Can add saunf to the vada instead of hing. It gives a good flavour.
- I could make 9 vadas with 200 gms of dhal.