Ingredients ground to a coarse mixture
Cinnamon-a very tiny piece
Red chillies- 2
Ginger -a very tiny piece
Channa dal/Kadalai paruppu -1 cup
(wash & soak in water for 2 to 3 hours)
Chopped curry & coriander leaves-1tbsp
Salt to taste
Rice flour -1tbsp
Oil-to deep fry
Drain the water from the dal,keep it in the strain for all the water to get evaporated.Save 2tsp of the soaked dal separately.
Without any water grind the remaining dal to a coarse mixture.
Transfer into a bowl,add the saved whole dal,the ground masala,salt,rice flour,onion,curry & coriander leaves.
Mix the mixture well,take out a walnut size ball from the mixture,slightly flatten them.Make sure there are no cracks.
Heat oil in a kadai/pan in medium hot flame deep fry the flattened vadai till crisp & light golden brown on all sides.
Remove them on a kitchen paper to remove excess oil if any.
Enjoy these crispy vada with a cup of hot tea or coffee!
a) Do not add water while grinding the dal,sprinkle only if your mixture is dry & unable to grind.
b) Grind to a coarse mixture,do not grind it to a smooth mixture.
c) Rice flour or sooji is added to give crispiness to your vada & even to tighten up your dal batter if becomes runny.
d) If preparing for festivals then avoid onion.
e) Make vada immediately once your batter is ready.To not rest the batter otherwise onions will start leaving water.
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