Dal Vada (Aama Vadai)

10-12 Vadas


Channa dal – ¼ cup

Toor dal – ¼ cup

Moong dal – 2 tbsp

Urid dal – 2 tbsp

Red dry chillies – 6-7

Asafoetida – 1 pinch

Salt – to taste

Oil – to fry

Preparation of Vada:

  1. Soak all dal & red chillies in a bowl in hot water for 1 hour.
  2. After an hour, grind it in a way that some dal pieces are left half grounded. Add very little water for grinding. Grind it like a thick paste. Add salt and mix well.
  3. Heat oil in a frying pan in medium flame and wait till it is heated well enough for frying.
  4. Now take a small amount of the vada mixture of ping pong ball size. Press it with hand to make it flat. Now drop it in the oil.
  5. Cook for a min and turn over the vada to other side. Cook till it turns to a golden brown colour.
  6. Remove from flame and put it in a bowl covered with tissues so that the excess oil is out. Follow the same procedure for all.

Enjoy it with Chutneys………

Additional Info:

You can also grind the dal well and make the vada with a soft mixture. But for this vada, the crisp in the dal is the real taste. If you leave some dal half grounded, you will get crisper vada.

This is done during some festivals, but this can be done for usual snack.


2 thoughts on “Dal Vada (Aama Vadai)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s