Irachi Vada

Instructions

1. 1

   Soak and Prepare the Dal

   • Rinse the chana dal under running water until the water runs clear.
   • Soak the dal in ample water for at least 2-3 hours.
   • After soaking, drain the water completely using a colander. It's crucial to remove all excess water to ensure crispy vadas. Let it sit for 10-15 minutes to air dry slightly.
2. 2

   Cook the Meat Filling

   • Heat 2 tbsp of coconut oil in a pan over medium heat.
   • Add the finely chopped red onion and sauté for 5-7 minutes until it turns soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and garam masala. Sauté for 30 seconds until fragrant.
   • Add the minced beef and 0.5 tsp of salt. Increase the heat to medium and cook, breaking up any lumps with a spoon, for 8-10 minutes until the meat is browned and all the moisture has evaporated.
   • Remove the pan from the heat and allow the meat filling to cool down completely.
3. 3

   Grind the Dal Mixture

   • Set aside 2 tablespoons of the drained whole chana dal. This will be added later for texture.
   • Transfer the rest of the drained dal, fennel seeds, and 1 tsp of salt to a grinder or food processor.
   • Pulse a few times to get a coarse, thick paste. Do not add any water. The mixture should be thick and hold its shape, not a smooth paste.
4. 4

   Combine the Vada Mixture

   • In a large mixing bowl, combine the coarse dal paste, the cooled meat filling, the reserved whole chana dal, chopped shallots, chopped ginger, green chilies, and chopped curry leaves.
   • Gently mix everything with your hands until just combined. Do not overmix or knead. Taste and adjust the salt if necessary.
5. 5

   Shape and Fry the Vadas

   • Heat vegetable oil for deep frying in a kadai or deep pan over medium heat. The oil should be about 175°C (350°F).
   • Lightly grease your palms with a little water or oil. Take a lime-sized portion of the mixture, roll it into a ball, and then flatten it between your palms to form a disc about 0.5-inch thick.
   • To test the oil, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface immediately.
   • Carefully slide 3-4 vadas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium heat for 3-4 minutes on each side, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the fried vadas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Irachi Vadas hot with coconut chutney, tomato ketchup, or a simple cup of chai.