'Dal Vada Recipe - Dal Vada also known as Paruppu Vada or Masala Vada are savory, spiced, crunchy fritters that are a popular street food in South India. Gluten-free and vegan. There are many ways to make Chana dal vada. Dal Vada is made with chana dal. Chana dal are derived from brown chickpeas that have been husked and split. They have a lovely nutty taste and flavor. Chana dal is also known as Bengal gram in english. Chana dal has to be soaked and then ground. So yes, you have some prep work of soaking the lentils. Lets begin! Soaking chana dal 1. Rinse ½ cup chana dal for a couple of times in water. Soak them in 1 cup water for 2 hours. TIP: Do not soak for longer than 2 hours as this would not give a crispy and crunchy texture to the dal vada. 2. Drain the soaked chana dal very well. There should be no water in the soaked dal. 3. Add the soaked chana dal in your trusted blender or mixer-grinder. 4. Without adding any water, grind to a coarse mixture. Some whole chana dal should be there in the mixture. I have not added any water while grinding. TIP: If you add water, then it becomes difficult to shape the chana dal vada. If you are not able to blend at all, then add 1 to 2 tablespoons water and then blend. 5. Now take the coarsely ground chana dal in a mixing bowl. Add ⅓ to ½ cup chopped onions, 1 or 2 green chilies (chopped), 10 to 12 curry leaves (chopped) and 2 tablespoons chopped coriander leaves. You can also add 1 inch ginger (finely chopped). 6. Season with salt as required. I have added ½ teaspoon rock salt. If you use any other salt, then add accordingly and as per your taste. 7. Mix very well. Check the taste and add more salt if needed. 8. Now make small or medium sized balls from the mixture. 9. Flatten them and place them on a plate or tray. At times, I flatten them slightly thin which makes them very crispy and crunchy. But it needs some skill and experience. If you are unable to make them thin, then it is fine. You can still have a crisp parippu vada. You can also use a banana leaf or plastic sheet or a ziplock bag to place the shaped vada. I often use a steel plate. 10. Heat oil for deep frying. On a medium flame heat the oil. Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily and quickly, the oil is hot enough for frying. TIP: Use oil with a high smoke point for deep frying. For frying dal vada, sunflower oil, peanut oil, safflower oil, avocado oil are some good choices. 11. Now carefully slid the prepared dal vada in the hot oil. 12. Fry them for a couple of minutes and then turn over with a slotted spoon and fry the second side. Lower the flame while frying if the oil becomes too hot. TIP: Add the number of parippu vada depending on the size and capacity of the kadai. Do not overcrowd the kadai. 13. Fry until they become golden and crisp. When the onions on the crust of the parippu vada, look golden or caramelized, this means they are fried well. 14. Once they are nicely crisp and golden, then remove them with a slotted spoon. 15. Place them on kitchen paper towels to get rid of extra oil. 16. Fry the remaining dal vada this way in batches. Serve dal vada hot. Subscribe Tastie Channel for more food videos.'
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