Chana Dal Vadas

South Indians make these vadas along with Boli and Paysam one day before pongal day. The trick is to grind the soaked dals coarsely to get the vadas crisp.

Prep Time: 1 hr

Cook Time: 45 mins

Ingredients

• 1 cup Chana dal

• 1/4 cup Toor dal

• Salt, to taste

• 5 Red chillies

• 1 tsp Hing

• Oil, for frying

Instructions

1. Soak the dals for an hour

2. Drain the water from the dals and keep aside for 15 minutes

3. Grind red chillies, salt, hing, curry leaves in a blender

4. Add the drained dals little by little and grind it into a very coarse mixture without adding water and making sure there are some whole dals (take care not to grind it into a paste)

5. Wet your palm, take a lemon sized ball and pat it slightly

6. Deep fry in medium flame till both sides turn brown and crisp

Notes

You can add thin sliced onions and make vadas. Obviously this cannot be done on festivals but can be had as evening snacks!