Egg Vada

1. 1
   boil · ~12 min

   Boil and peel the eggs.

   Place the eggs in a pan with water, bring to a boil, and cook until hard-boiled. Cool them, peel, and keep aside.

   TIPCool the eggs fully before peeling so the whites stay smooth and do not tear.
2. 2
   prep · ~5 min

   Grind the dal for the vada mixture.

   1.Drain the soaked chana dal very well.

   2.Set aside 2 tbsp dal for texture if you like a chunkier vada.

   3.Grind the rest of the dal with fennel seeds, red chili powder, turmeric powder, asafoetida, and salt to a coarse thick paste.

   4.Do not add water while grinding.

   TIPA thick coarse paste gives a crisp vada. If the batter turns loose, shaping becomes difficult.
3. 3
   mix · ~3 min

   Mix the vada batter.

   1.Transfer the ground dal paste to a bowl.

   2.Add onion, green chili, ginger, garlic, curry leaves, and coriander leaves.

   3.Add the reserved whole dal if using.

   4.Mix well until the batter holds together.
4. 4
   assemble · ~5 min

   Wrap the eggs with the batter.

   1.Divide the batter into 4 equal portions.

   2.Take one portion in your palm and flatten it into a thick disc.

   3.Place one boiled egg in the center and cover it evenly with the batter.

   4.Shape gently into an oval or round vada and repeat with the remaining eggs.

   TIPWet your palms lightly with water or oil to keep the batter from sticking.
5. 5
   fry · ~10 min

   Deep fry the egg vadas.

   1.Heat oil in a deep kadai over medium heat.

   2.Slide in the shaped egg vadas carefully without crowding the pan.

   3.Fry, turning gently, until the outside is deep golden and crisp on all sides.

   4.Lift out and drain briefly before serving.

   TIPKeep the heat medium so the dal coating cooks through before the outside gets too dark.
6. 6
   serve

   Serve the egg vadas hot.

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