Dal Vada कुरकुरे चना दाल वड़ा secret tips for perfect Vada Masala Paruppu Vadai

Keeping the monsoon snack craze alive.. here's the next recipe in the series :) The super popular Dal Vada or Chana Dal Vada.

30-40 minutes
2-4
Indian
Dal Vada कुरकुरे चना दाल वड़ा secret tips for perfect Vada Masala Paruppu Vadai Recipe - Ranveer Brar

Ingredients

For Dal Vada Mixture

2 cups Chana dal (soak for 2-3 hrs) चना दाल

⅓ cup Shallots (peeled & roughly chopped, सांभर प्याज

1 tsp Cumin seeds, जीरा

1 tsp Fennel seeds, सौंफ

1 tsp Black peppercorns, crushed, कुटी काली मिर्च

8-10 no. Black peppercorns, काली मिर्च के दाने

Salt to taste, नमक स्वादअनुसार

¼ cup Chana dal, soaked, चना दाल

2-3 sprig Curry leaves, chopped, करी पत्ते

4 no. Green chillies (less spicy & chopped) हरी मिर्च

1 ½ inch Ginger (peeled & chopped) अदरक

2-3 tbsp Coriander leaves, chopped, धनिया पत्ता

Prepared Tempering, तयार किया हुआ तड़का

 

For Chutney

1 ½ cups fresh Coconut, grated, कसा हुआ नारियल

1 no. Green chilli, broken into half, हरी मिर्च

½ inch Ginger (peeled & chopped) अदरक

2 tsp Roasted chana dal, भुनी हुई चना दाल

Salt to taste, नमक स्वादअनुसार

A pinch of asafoetida, हिंग

¼ tsp Cumin seeds, जीरा

Prepared Tempering, तयार किया हुआ तड़का

½ tsp Lemon juice (optional) नींबू का रस

 

For Tempering

1 tbsp Oil, तेल

½ tsp Urad dal, उड़द की दाल

¼ tsp Small Mustard seeds, बारिक राय

2 no. Dry kashmiri red chilies, broken into half, सूखी कश्मीरी लाल मिर्च

1 no. sprig Curry leaves, करी पत्ते

 

Other Ingredients

Oil for frying, तेल तलने के लिए

Process

For Dal Vada

  • In a grinder jar, add chana dal, shallots, cumin seeds, fennel seeds, crushed black peppercorns, black peppercorns, salt to taste and make a coarse paste.
  • Transfer it to a parat or plate, add chana dal, curry leaves, green chilies, ginger, coriander leaves, prepared tempering and mix it well.
  • Make lemon size balls and flatten them.
  • Place it in hot oil and fry until half cooked.
  • Transfer it to an absorbent paper and keep it aside.
  • Refry the vada until crispy and golden in color.
  • Transfer it to a serving dish and serve hot with prepared chutney.

 

For Chutney

  • In a bowl, add fresh coconut, green chili, ginger, roasted chana dal, salt to taste, asafoetida, and cumin seeds.
  • Transfer it into a grinder jar and grind it into a smooth fine paste.
  • Add prepared tempering, lime juice and mix it well.
  • Keep it aside for further use.

 

For Tempering

  • In a small shallow pan, heat oil, add urad dal, mustard seeds, dry kashmiri red chilies, curry leaves and let it splutter well.
  • keep it aside for further use.

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