Ingredients:
| Chana Dal | 3//4th Cup. |
| Toor Dal | 1/4th Cup. |
| Rice | 2 Tbsp. |
| Dried red Chillies | 2 |
| Ginger | 1-2 inch piece. |
| Mint Leaves | 10-12 Leaves |
| Cumin Seeds | 1 Tsp. |
| Fennel Seeds | 1 Tsp. |
| Cinnamon Stick | 2 (1 inch stick.) |
| Cardamom | 2 Pods. |
| Salt | To Taste |
| Curry Leaves | 2 springs (Roughly chopped) |
| Coriander | 2 Springs (Roughly chopped) |
| Turmeric | ½ Tsp. |
| Garlic | 1 Clove |
| Onion | 1 ( medium sized, chopped) |
| Oil | To Fry |
Method:
- To a bowl add Chana dal, Toor dal and rice. Rinse them couple of times and soak in warm water for an hour.
- To a mixer jar add dry red chillies, half portion of the soaked dal, ginger, garlic, mint leaves, cumin, fennel, cinnamon and cardamom. Grind it to a coarse paste.
- Add rest of the dal, salt to taste and pulse it couple of times. The batter should be coarse and not too smooth.
- Transfer it to a mixing bowl and add curry leaves, coriander, turmeric and chopped onions and mix well.
- Shape them in to patties and deep fry them in hot oil till Golden brown in both the sides.
- Serve hot with coconut chutney or just plain as Tea/coffee time snack or as a starter.
Tips & variation:
- Garlic & Onion is optional.
- You can also add chopped spinach or Muringa to the Vada batter.
- Replacing onions with Cabbage tastes great aswell.
- Add chopped green chillies to the batter for more spice.
- Fry in medium flame for about 2-3 minutes each side so that the patty is completely cooked inside out.
kaapidaw 