Chana Dal Vada

Instructions

1. 1

   Soak and Drain the Dal

   • Rinse the chana dal under cool running water until the water runs clear.
   • Place the dal in a large bowl and cover with at least 2-3 inches of water. Let it soak for 3 hours. Do not over-soak.
   • After 3 hours, drain the dal completely using a colander. Let it sit in the colander for 10-15 minutes to ensure all excess water has been removed. This step is crucial for crispy vadas.
2. 2

   Grind the Vada Mixture

   • Set aside 2 tablespoons of the soaked and drained chana dal. This will be added later for texture.
   • Transfer the rest of the dal to a food processor or grinder jar along with the ginger, garlic, green chilies, and fennel seeds.
   • Pulse the mixture a few times without adding any water. Scrape down the sides and pulse again until you have a coarse, thick paste. It should not be smooth.
3. 3

   Combine the Ingredients

   • Transfer the ground dal paste to a mixing bowl.
   • Add the reserved whole chana dal, finely chopped onion, chopped curry leaves, chopped coriander leaves, hing, and salt.
   • Mix everything together with your hands until just combined. Do not overmix or knead the mixture.
4. 4

   Shape and Fry the Vadas

   • Heat oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking. To test, drop a tiny bit of the mixture in; it should sizzle and rise to the surface steadily.
   • Lightly grease your palms with water or oil. Take a lemon-sized portion of the mixture, roll it into a ball, and then flatten it slightly between your palms to form a disc about 2 inches in diameter and 1/2 inch thick.
   • Carefully slide the shaped vadas into the hot oil. Fry in batches of 4-5, ensuring not to overcrowd the pan.
   • Fry for about 3-4 minutes per side, until they are deep golden brown and crisp. The flame should be on medium throughout to ensure they cook evenly from the inside.
   • Once cooked, remove the vadas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Chana Dal Vadas hot with coconut chutney, mint chutney, or a simple cup of chai.