Dal Vada, also known as Lentil Fritters or Parippu Vada in South India, is a savory snack made from a mixture of soaked and ground lentils seasoned with spices. The batter is typically prepared with soaked and coarsely ground split chickpeas or pigeon peas, combined with onions, green chilies, ginger, curry leaves, and sometimes a dash of asafoetida. These flavorful ingredients are shaped into small patties or balls and deep-fried until golden brown and crispy. Dal Vadas are crispy on the outside and soft inside, making them a popular snack across India, often served with chutneys or as an accompaniment to meals.
Here’s a detailed recipe for making dal vada:
Ingredients:
- 1 cup chana dal (split Bengal gram)
- 2-3 tablespoons rice flour (optional, for extra crispiness)
- 2-3 green chilies (finely chopped)
- 1-inch piece of ginger (finely chopped)
- A few curry leaves (chopped)
- 1 small onion (finely chopped, optional)
- 2 tablespoons chopped coriander leaves
- 1 teaspoon whole cumin seeds
- A pinch of asafoetida (hing)
- Salt (to taste)
- Oil (for deep frying)
Instructions:
- Soak and Prepare the Dal:
- Wash the chana dal thoroughly and soak it in water for about 2-3 hours. This helps in softening the dal for grinding.
- Drain and Grind:
- After soaking, drain the water completely from the dal. Transfer the dal to a blender or food processor.
- Grind the dal coarsely, ensuring it retains a bit of texture. Avoid adding water while grinding; if needed, use as little water as possible.
- Prepare the Vada Batter:
- Transfer the ground dal to a mixing bowl.
- Add finely chopped green chilies, ginger, curry leaves, chopped onion (if using), chopped coriander leaves, cumin seeds, asafoetida, and salt to the dal.
- Mix all the ingredients well to form a thick batter. If you prefer a slightly firmer texture or for binding, add 2-3 tablespoons of rice flour and mix thoroughly.
- Heat Oil for Frying:
- Heat oil in a kadai or deep pan on medium heat for deep frying. The oil should be hot but not smoking.
- Shape and Fry the Vadas:
- Keep a bowl of water nearby to wet your hands. This prevents the batter from sticking to your hands.
- Take a small portion of the batter in your palm. Flatten it slightly and create a hole in the center to form the vada shape.
- Gently slide the vada into the hot oil.
- Fry Until Golden Brown:
- Depending on the size of the kadai, fry 3-4 vadas at a time.
- Fry them on medium heat, turning occasionally to ensure even cooking.
- Fry until they turn golden brown and crisp on all sides.
- Drain and Serve:
- Once done, use a slotted spoon to remove the vadas from the oil.
- Place them on paper towels to drain excess oil.
- Serve Hot:
- Serve dal vadas hot with chutney, ketchup, or a side of your choice.
Tips:
- Ensure the oil is at the right temperature before frying; if it’s too hot, the vadas might brown quickly on the outside but remain uncooked inside.
- Adjust the spiciness by adding more or fewer green chilies according to your preference.
- Adding rice flour helps in achieving extra crispiness, but it’s optional.
Enjoy these crispy, flavorful dal vadas as a snack or part of a meal!
