by Kavitha Iyengar
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Added to 4 cookbooks
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A vada made with a channa dal batter. You can also make these in appam pan to avoid deep frying.
- Combine the dal and red chillies and blend in a mixer along with garlic, fennel seeds and salt to a coarse paste.
- Add the onions and coriander and mix well.
- Heat the oil in a kadhai and take a small portion of the mix and flatten to form a vada.
- Slip the vada in oil carefully and deep fry till they turn golden brown from all the sides.
- Drain on an absorbent paper and serve hot.
This recipe was contributed by Kavitha Iyengar on 14 Feb 2012
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