These delectable crisp, spicy lentil vadas with the goodness of cassia tora leaves make a great snack anytime.
- 1/2 cup split bengal gram dal/chana dal
- 1/4th cup split black gram dal (skinless)/ udad dal
- 1 onion finely chopped
- 1/2″ piece of ginger
- 4 to 5 green chillies (adjust to spice required)
- 1 tsp cumin seeds
- 1/8 tsp turmeric powder
- A pinch of asafoetida
- 1 tbsp hot oil to be added to the coarse mix
- A fistful of tender takla leaves finely chopped
- 4 to 5 curry leaves roughly torn
- Salt to taste
- Oil for deep frying
- Rinse the takla leaves well, pat dry on a cloth, cut them finely and keep aside.
- Rinse the dals well and soak them separately in water together for about 2 1/2 hours.Drain the excess water. There should be no water left. Grind the black gram dal first adding about 2 tsp water to a paste. Then keep 2 tbsp gram dal aside and add the rest of it to the ground udad dal and grind to a coarse paste without adding any water. Transfer this paste to a mixing bowl.
- Grind cumin seeds,ginger, green chillies, to a smooth paste.Add this paste,whole chana dal,turmeric powder,asafoetida, salt, torn curry leaves,chopped takla leaves and hot oil to the coarse mix. Mix well.
- Heat oil in a kadai.Divide the mix into equal portions and shape each portion into a small round and flatten it on your palm. You can use a greased plastic sheet to do the same.
- Heat oil in a kadai. Once hot, slide the vadas gently into hot oil and deep fry the vadas on medium flame, a few at a time by slipping them gently into the hot oil, till golden brown and crisp. Drain on absorbent paper. The vadas will be crisp on the outside and soft inside.
- Serve hot with coconut chutney or chutney of your choice.
- Use oil with high smoke point for deep frying. Eg: Refined groundnut oil.
- Deep fry the vadas on medium flame only, if not the vadas won’t get cooked inside.
- The coarse paste of lentils results in crisp vadas.
- These vadas taste best when served hot.
- You can use tender fenugreek leaves in place of takla leaves.