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Simple comfort food recipes to nourish the Soul

July 5, 2010 For the little wonders

Monsoon Magic-Minty Dal Vada

Chana dal vada/AAmvade/AAmbode is a spicy,tasty,deep fried, south Indiansnack made with chana dal,herbs and spicesDal vada

Dark clouds, light showers, gentle breeze; spent the most magical weekend lounging in front of the TV with hot spicy food and Ginger Chai. Our garden now wears a fresh green coat. Flowers bloom and my herb garden is alive again! The Monsoon has brought fresh new life to the surroundings.

This Minty Dal Vada is my rainy day deep fired drip!Mint, Coriander, green chillies, and ginger together lend a delectable flavor to these crunchy Chana Dal fritters. The hot spicy vadas are a perfect monsoon snack accompanied by a cup of fresh ginger tea.You can also use methi (fenugreek) or dill (shepu/suva) leaves instead of mint or coriander leaves. Chana dal vada with shepu is my personal favourite 🙂 These vadas made for a great party starter snack since they can be made ahead and re-heated when required. For the one’s who are adventurous, you can dip them in hot rasam and serve. I had this combo at a wedding once and loved it 🙂

I learnt to make this snack from my mother-in-law. You can adjust the proportion of the ingredients to your taste.The most important tip here is to reduce the moisture from the soaked dal as much as possible.

Monsoon Magic-Minty Dal Vada
Print Recipe
Chana dal vada/AAmvade/AAmbode is a spicy,tasty,deep fried, south Indiansnack made with chana dal,herbs and spices
Servings Prep Time
20-22 vadas 15 minutes
Cook Time
40 minutes
Servings Prep Time
20-22 vadas 15 minutes
Cook Time
40 minutes
Monsoon Magic-Minty Dal Vada
Print Recipe
Chana dal vada/AAmvade/AAmbode is a spicy,tasty,deep fried, south Indiansnack made with chana dal,herbs and spices
Servings Prep Time
20-22 vadas 15 minutes
Cook Time
40 minutes
Servings Prep Time
20-22 vadas 15 minutes
Cook Time
40 minutes
Ingredients
  • 2 cups chana dal (split bengal gram) soaked in water for 2-2 1/2 hours
  • 3/4 cup coconut freshly scrapped
  • 12-15 mint leaves cleaned, washed and chopped
  • 8-10 sprigs coriander leaves cleaned, washed and chopped
  • 1 inch ginger piece chopped
  • 8 - 10 green chillies chopped (or as spicy as you like)
  • 2 small onions finely chopped
  • salt to taste
  • oil for deep frying
Servings: vadas
Instructions
  1. Completely drain the water from the dal. Spread on a kitchen towel to soak up the moisture.
  2. Coarsely grind the chana dal with the salt, coconut, mint, coriander, green chillies and ginger. (Do not grind to a fine paste)
  3. Just when you are about to fry add the chopped onions and mix well.
  4. Make small balls of this mixture and flatten to make small patties/discs. Place on a plate.
  5. Deep fry (in batches) on medium-low heat till golden brown. Drain on a paper towel.
  6. Serve hot immediately. No accompaniments necessary!
Recipe Notes

 

 

 

Categories: For the little wonders Tags: chanadal, monsooneats, partysnacks, southindianfood

Reader Interactions

Comments

  1. Priya Yallapantula says

    July 5, 2010 at 8:40 pm

    That is one good crispy refreshing vada dear.

    Reply

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    My experiments with cooking go way back, when I stayed in a hostel for my higher studies. The ‘Mess’ (literally) food was good just to satisfy the stomach, not the palate. I really missed my mom’s food then. I still do. A self confessed foodie, I love trying out new recipes. ...

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