Dal Vada is all about balance between grind size, moisture, and heat. This recipe shows how soaked chana dal turns into crisp fritters when blended coarsely and fried at the right temperature. Onion and curry leaves add texture and aroma, while controlled frying ensures a crunchy shell with a soft, grainy centre.
Finely chop the onion and ginger so they blend evenly into the batter without releasing excess moisture. Set them aside separately. Proper chopping helps the vadas cook evenly and prevents raw onion pockets inside the fritters.
Description - Step 2
Grind the Dal
Drain the soaked chana dal completely and transfer it to a blender jar. Add curry leaves and green chillies. Grind without adding water to a coarse paste where some dal pieces remain visible. This texture creates structure and crunch.
Description - Step 3
Mix the Batter
Transfer the ground mixture to a bowl. Add chopped onion, ginger, salt, and coriander leaves. Mix gently using your fingers to distribute ingredients evenly. The batter should feel firm and hold its shape when pressed.
Description - Step 4
Heat the Oil
Heat sufficient oil in a deep kadai over medium heat. The oil should be hot enough that a small piece of batter rises steadily without browning too fast. Correct oil temperature ensures crisp vadas without excessive oil absorption.
Description - Step 5
Shape the Vadas
Dampen your palms lightly with water. Take a portion of the mixture, shape it into a ball, and flatten slightly between your palms. Uniform thickness helps the vadas fry evenly from the centre to the edges.
Description - Step 6
Fry Until Crisp
Slide the shaped vadas gently into hot oil. Fry in batches, turning occasionally, until they turn golden brown and crisp. Avoid overcrowding, as it drops oil temperature and softens the crust. Drain on absorbent paper.
Description - Step 7
Serve Hot
Arrange the dal vadas on a serving platter while still hot. Serve immediately with coconut chutney. Freshly fried vadas retain maximum crunch and flavour.
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