Sunday, April 1, 2012

Dill Dal Vada

Be it vada or bhaaji or any appetizer they are always a hit because deep frying is what gives it an extra kick. So once a while just come out of your diet and just enjoy something fried. Appetizers taste best when they are piping hot. I had eaten dill dal vada at the hindu temple. This is my version of it. The dill gives a nice aroma to the vada. It is a nice way to trick children to eat dill. 

  • 1 cup chana dal
  • 1 cup dill
  • 1 medium onion
  • 3-4 green chillies
  • 2 pinches jeera
  • Turmeric
  • Hing
  • Salt
  • Turmeric 
  • Oil to deep fry
Process->Soak the chana dal in water for 1 hour. Dice the onions and chop the dill finely. Drain the excess water from the chana dal and add jeera, green chillies to it. Make a coarse paste of the chana dal in the grinder adding little water if necessary. Transfer the coarse paste to a bowl. Add the chopped dill, onion, turmeric, hing and salt and mix it. Heat sufficient oil in a pan. Drop bite size vada in the oil and deep fry till they are crisp and golden brown. Serve it with chutney or ketchup.

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