by Janani G Vikram
Added to 7 cookbooks
This recipe has been viewed 11648 times
Special tortoise-shell shaped dal vadas served on festival days in south (a spicier version of this is the famous south indian masala vada).
- Clean, wash and soak the toovar dal and urad dal together in enough water for 2 hours.
- Clean, wash and soak the chana dal in enough water for 2 hours.
- Drain and combine the urad dal and toovar dal and blend in a mixer along with salt, red chillies, 4 green chillies and asafoetida till smooth.
- Shop the remaining green chillies and ginger finely.
- To the ground paste, add the chana dal, green chillies, ginger, coriander and curry leaves and grated coconut in a bowl and mix well.
- Heat the oil in a kadhai, place a plastic cover in your left hand and make a small ball of the mixture on it and slowly flatten with your right hand to make nice, round, flat vadas. Heat the oil in a kadhai and deep fry the vadas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and serve hot with coconut chutney.
This recipe was contributed by Janani G Vikram on 14 Sep 2011I am a technically-qualified freelance writer, editor and hands-on mom based in Bengaluru. I write o...
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