How to make Dal Vada-SK Khazana -

A popular South Indian breakfast item – chana dal vadas crisp on the outside and soft inside

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Oil (ऑइल)

Cuisine : South Indian

Course : Snacks and Starters

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For more recipes related to Dal Vada-SK Khazana checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Malai Sandwiches Cheese Swiss Fondue Cheesy Stuffed Mushrooms Dal Vada-SK Khazana

Dal Vada-SK Khazana

Dal Vada-SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 3.30-4 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dal Vada-SK Khazana Recipe

  • Split Bengal gram (chana dal) soaked for 3-4 hours and drained 2 cups

  • Oil to deep fry

  • Green chillies chopped 1-2

  • Curry leaves 15-17

  • Medium onion finely chopped 1

  • Ginger finely chopped 1/2 inch

  • Fresh coriander leaves finely chopped 2-3 tables to garnish

  • Salt to taste

  • Lemon wedges to serve

  • Green coconut chutney to serve

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Coarsely grind drained split Bengal gram with broken green chillies and curry leaves. Transfer into a bowl.

Step 3

Add onion, ginger, coriander leaves and salt and mix well.

Step 4

Dampen your palms with some water, divide the mixture into equal portions, shape into balls and flatten them slightly between yours palms to shape into vadas.

Step 5

Put the vadas in hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.

Step 6

Line a serving platter with a piece of banana leaf and place the dal vadas on one side. Place a bowl of green coconut chutney and lemon wedges on the other side and serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.