Daal Vada

Daal Vada is another dish my Mother used to cook on religious festive occasions.  I cooked this for my family and believe me it was delicious.  My family loved it.  I remembered my Mother again. I was happy to see smiling faces of my children, my Father and my Wife while munching this delicious Daal Vada.  You should definitely try this at your home.

Ingredients:

• Chana Dal – 200 gms – soaked in water for atleast three hours.
• Rice – 50 gms – soaked in water for atleast three hours.
• Hing (Asafoetida) powder – Half tsp.
• Curry leaves – 8 to 10 leaves.
• Salt to taste.
• Onion – Two medium sized – finely chopped.
• Sauf Powder – One tsp.
• Jeera – One tsp.
• Ajwain – Half tsp.
• Green Chilli – Two – finely chopped.
• Cooking Oil – for deep frying.
• Coriander leaves – Half cup finely chopped.

Method:

• Chop the Onion into fine pieces and keep it aside.
• Chop the Coriander leaves and keep it aside.
• Take a grinder.
• Add soaked Chana Dal, soaked Rice, Hing powder, Curry leaves, Saud powder, Jeera, Ajwain, Green Chilli, One tsp of salt or to taste to the Grinder jar.  Grind this mixture into corse consistency.  Don’t grind into fine paste.
• Remove this corsely grinded mixture into a bowl.
• Add finely chopped Onion and Coriander leaves to the bowl.  Mix is well.
• Use water to moist your palm.
• Take small chunk of the mixture from the bowl and roll it between your palm and gently press it to give it a flat shape. Prepare this for all the mixture and keep it on a plate, ready to be deep fried.
• Take a Kadai (Wok) and heat it up.
• Add cooking oil to the Kadai sufficient enough for deep frying.
• Gently add two to four flat shaped Daal Vada mixture into the hot oil and deep fry it from both sides.  Keep turning it on both sides from time to time until it turns deep golden brown.
• Do this for all the flat shaped Daal Vada mixture.
• Ready to eat.
• Serve hot.
• This Vada goes well with Payasam or can be eaten with Tomato Ketchup dip of Hot & Sweet Garlic dip.
• Enjoy Eating.