How to make Dal Vada-SK Khazana -
A popular South Indian breakfast item – chana dal vadas crisp on the outside and soft inside
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
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 Vegetable Manchurian with Soya Chilli Sauce Almond Tea Cakes Sea Salt Roasted Baby Potatoes Corn Mushroom on Toast
Dal Vada-SK Khazana Recipe Card
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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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.
