Vadais/ Lentil Fritters, I make them once in a while, since it's a deep fried snack, and even then, I mostly make the Ulundu Vadai. I very rarely make these Chana Dal Vadais. These vadais are again crispy on the outside, soft on the inside but not spongy, a great tea-time snack. I have added just onions to the batter, though we can add other vegetables like cabbage, spinach and vazhaipoo/ banana flower. These vadais taste best when hot, can have it as such or with some coconut chutney..
Need To Have
- Chana Dal/ Split Chickpeas/ Bengal Gram - 1 cup
- Dried Red Chillies - 3
- Fennel Seeds - 2 teaspoon
- Onion - 1 big, chopped
- Chopped Coriander - 1/4 cup
- Curry Leaves - 15, roughly torn into small pieces
- Salt - to taste
Method
Soak the chana dal for an hour and grind it along with the red chillies and fennel seeds, without adding any water, it should be a coarse mixture.
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To this add the chopped onions, curry leaves, chopped coriander and salt. Make small lemon sized balls.
Heat some oil for deep frying. Wipe your left palm with a little water, take a ball, flatten it slightly, it should be 1/4" to 1/2" thick disc.
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Drop the discs into the hot oil, cook till it turns golden brown on both sides. Remove and drain the excess oil on some paper towels. Serve it hot with some chutney.
Note
The batter should be as coarse as possible, at the same time should be able to hold together, then you'll get really crispy vadas.
You can also add some chopped green chillies for extra spiciness.
The oil should be hot enough, when you drop a small piece of the batter, it should rise slowly to the top, not very fast, then the oil is too hot, only the outer layer will be cooked, the inner portion will be uncooked.
This quantity yields 20 to 25 vadais, depending on the size.
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