Kerala Crispy Snack Dal Vada / Parippu vada / Masala vadai | दाल वड़ा | നല്ല നാടൻ തട്ടുകട പരിപ്പുവട
- 4 years ago
Ingredients:
2 Cups Toor dal
1 Teaspoon Salt ( As per taste)
¼ Cup or 10-15 Shallots
Coriander leaves (Optional)
1 inch ginger
2 Green chillies
8–10 Curry Leaves
1 teaspoon fennel seeds
Oil for deep frying
Method –
1.Wash and soak Toor dal in water for 2 hours. Transfer soaked dal to a colander and drain the water.
2. Transfer drained dal to the small jar of a mixer grinder.
3. Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. It should be okay if a few whole dal remains (this would give a nice chunky texture to vada). Don’t add water while grinding. if required, add only 1-2 tablespoons water.
4. Transfer the ingredients Shallots, Ginger, coriander leaves (Optional), green chilies, curry leaves, fennel seeds and salt in jar and make it a paste
5. Mix all ingredients well. Mixture should not be very moist or dry. If the mixture is too crumbly and it’s difficult to make vadas
6.Grease your palms with water or oil and divide mixture into 10-12 equal portions. Take each portion of mixture, give it a round lemon like shape and flatten it a little by pressing it in-between your palms and give a pattie like shape. Place all vadas in a plate.
7. Heat oil in a deep frying pan over medium flame. When oil is medium hot, slide 2-3 vadas in oil from the side of pan and deep fry them until golden brown and crispy.
8.Transfer them to a plate on paper napkin. Deep-fry remaining vadas. Vadas are ready to serve. Serve them hot with tea or coffee.
2 Cups Toor dal
1 Teaspoon Salt ( As per taste)
¼ Cup or 10-15 Shallots
Coriander leaves (Optional)
1 inch ginger
2 Green chillies
8–10 Curry Leaves
1 teaspoon fennel seeds
Oil for deep frying
Method –
1.Wash and soak Toor dal in water for 2 hours. Transfer soaked dal to a colander and drain the water.
2. Transfer drained dal to the small jar of a mixer grinder.
3. Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. It should be okay if a few whole dal remains (this would give a nice chunky texture to vada). Don’t add water while grinding. if required, add only 1-2 tablespoons water.
4. Transfer the ingredients Shallots, Ginger, coriander leaves (Optional), green chilies, curry leaves, fennel seeds and salt in jar and make it a paste
5. Mix all ingredients well. Mixture should not be very moist or dry. If the mixture is too crumbly and it’s difficult to make vadas
6.Grease your palms with water or oil and divide mixture into 10-12 equal portions. Take each portion of mixture, give it a round lemon like shape and flatten it a little by pressing it in-between your palms and give a pattie like shape. Place all vadas in a plate.
7. Heat oil in a deep frying pan over medium flame. When oil is medium hot, slide 2-3 vadas in oil from the side of pan and deep fry them until golden brown and crispy.
8.Transfer them to a plate on paper napkin. Deep-fry remaining vadas. Vadas are ready to serve. Serve them hot with tea or coffee.