Wednesday, February 10, 2010
1 cup chana dal (soaked overnight or at least 3-4 hour)
1 tbs besan
3 big onions thinly sliced
3 green chilli (chopped)
1 tbs finely chopped ginger
Salt as per taste
Oil to deep fry
This dish tastes very good with hot tomato sauce or coriander chutney. This is enough to server about 6 people.
1) Drain the water from the chana dal and grind with little water, make sure the paste should not e too watery. If you use food processer or wet grinder you can do it with very little amount of water. If you like to eat crunchy snacks then you don’t need to grind the chana dal to very smooth paste and you can leave it little coarse.
2) Add salt, besan, chopped ginger, chopped green chilli, sliced onion, chana dal paste and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of vada paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. Turn the heat to medium and after about 1 minutes turn them to upside down one by one ane let it cook for another 2-3 minutes. Slowly drain it from the oil and your onion vada is ready to serve hot with choice of your sauce.