DAL VADA (AMBODE)
DAL VADA, is a yummy Deep Fried Snack of Karnataka and Maharashtra. Mainly it is made out of Chana Dal, but some times it is also made of fresh flat beans and Black-eyed peas (alasande kalu).DAL VADA is a very CRISPY, CRUNCHY, SPICY AND AN IRRESISTIBLE SNACK OF ALL AGES. As it is made out of DAL, it is a rich protein dish and the herbs used for making vadas add to its nutrition. We can use MINT OR DIL LEAVES AND OF COURSE LOTS OF CORIANDER LEAVES. ONION IS ALSO A GOOD CHOICE.(OPTIONAL)
LET US HAVE A LOOK AT THE INGREDIENTS
INGRIENDIENTS FOR DAL VADA (AMBODE)
- Chana dal-1 cup
- Dil leaves-1 big bunch
- Fresh coconut -3/4 cup
- Ground nuts-1/4 cup
- Green chilies-8-10 in numbers
- Ginger-1 inch piece
- Coriander leaves-hand ful
- Curry leaves-15-20 leaves
- Lime-1 medium
- Turmeric powder-1/2 teaspoon
- Table salt-1 teaspoon
- Asafoetida (hing)-1 small peanut size
PREPARATIONS TO BE DONE FOR DAL VADA
- Firstly, take 1 cup of chana dal and wash 2-3 times, and soak adding 2.5 cups of water for 3 hours..
- Remove excess water and keep it aside for grinding. It doubles in volume.
- Wash and chop dill leaves.
- Grate fresh coconut.
- Chop green chilies, and curry leaves, and grate ginger.
- Cut coriander leaves.
- Take out the juice from the lime and keep it ready.
- Now take a mixer or food processor jar.
- Put pre-soaked and strained chana dal in it
- Also add green chilies, groundnuts, ginger, curry leaves, salt, turmeric powder, and hing.
- Now run the grinder so that the dal is ground with other ingredients coarsely. (not fine)
- Remove the mix into a mixing bowl.
- Now add fresh coconut, chopped coriander leaves, and lime juice.
- Give it a good mix with your hand, you should be able to make a ball and flatten it, should not break.
- Now make small lemon size balls and keep them ready.
- Heat oil, When moderately hot, reduce heat and make vada and put in oil to fry.
FRY TILL IT GETS GOOD GOLDEN COLOUR AND IS CRISPY.
- It takes about 6 -8 mts to get golden color do not be in a hurry, give enough time at low flame, flip it when one side is done so that it becomes crispy from both sides.
It should be crispy from outside and soft from the inside when you break and see.
WHEN ALL TURN GOLDEN BROWN TAKE IT OUT ON A PAPER NAPKIN
BREAK AND SEE WHETHER COOKED FROM INSIDE OR NOT
IT SHOULD LOOK LIKE THIS
SERVE HOT WITH TEA AS A SNACK IN A CHILLED EVENING
TIPS; Instead of Dil leaves, Mint leaves can be used.
you can use onion (cut), instead of the above leaves.
Try and comment on how it tasted.
ONE MORE FRIED SNACK FOR TEA TIME IS IN THE BELOW LINK:-
