Though I was born in Northern part of India but I feel bangalore as my home town as I got married and settled there. I miss the pleasant weather, Adigas, Brigade Rd and street food (chana dal vada,bonda,bahjji). The convinience of getting them at the corner of the street made me too lazy to try these then. But now with only ingredients at hand I decided to make them after such a long time.
Although this vada tasted best when made with Dill leaves but coriander can be used instead if you can't find them. Dill leaves have a very strong taste when fresh thus minimizing the need to add many ingredients in a recipe.
Since I could not find dill leaves here so I used lots of coriander leaves instead.
- 1 Cup Chana dal
- 1 large Onion chopped
- 1 Small bunch of fresh cilantro/coriander
- Green chillies chopped (as required)
- Salt (as per taste)
- Oil for frying
- Soak chana dal overnight ( so that the US made blenders/mixies are
- able to take the load and grind it easily :) )
- Remove the water and keep a small fistfull of dal separately. Grind the dal coarsly in as lilwater as possible .
- In a bowl mix remaining dal( which we kept aside),chopped onion, green chillies,salt and chopped coriander.dill leaves.
- Take a small portion of the mixture and flatten it on your palm.
- Release it into oil for frying. Fry until golden brown.
- Serve with tea or chutney of your choice.
I served them with coconut chutney which was a magic bullet disaster (it became coconut puree )
Chutney Courtsey : Hiren Bhai (My brother-in-law)
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