CHANA DAL BHAJI – DAL VADA

It is an Indian dish. It is prepared in different parts of India in different ways. It is made from chana dal (split bengal gram) and other natural herbs and spices. It is very delicious, tasty and healthy. It is served as snack, but we can serve it with meals as side dish as well. You will be happy to know that it is not as tedious as everybody thinks it is. On the contrary, it is very easy to prepare and takes very less time. Let’s see the preparation of this dish.  

INGREDIENTS

  • Chana dal (split bengal gram) – 100 grams (around 1 cup)
  • Fresh coconut – 1 Small cup (grated) – It is optional, if you want you can otherwise no
  • Green chillies – 4
  • Corriander leaves – 1 small cup (chopped)
  • Salt – 1 ½ Tea spoon (quantity varies according to taste)
  • Cummin seeds – 2 Tea spoon
  • Ajwain (carom seeds) – 1 Tea spoon
  • Onion – 3 (medium size)
  • Cooking oil – ¼ Litre (around 200 grams)

PREPARATION

  • Wash chana dal with plane water and soak them in 250 ml (around 2 ½ cup) warm water for 1 hour. After one hour, drain water from soaked chana dal in a bowl. You can use this water for grinding.
  • Pour the soaked chana dal into a mixer jar. Add green chillies, grated coconut, cummin seeds, ajwain and salt to it. Wash and clean corriander leaves. Add corriander leaves to the jar, if you want you can chop them otherwise you can put them in the jar without chopping. Grind them for 1 or 2 minutes without adding water.
  • Remove the lid of jar, mix the paste with the help of a spoon. Add a very little quantity of water to it and grind it coarsely for 3-5 minutes. The paste should be thick. If necessary, add some more water otherwise take out the paste to a bowl. Keep it aside. Chop the onoins into small pieces and  mix them with the paste.
  • Heat a kadhai (frying pan) on medium flame. Pour oil into it and wait for 5 minutes or until it becomes hot. Take the paste in hands, with the help of fingers, make slightly flat balls and slowly drop them in oil. Deep fry them until they get golden brown colour. You can fry 6-8 bhajis at a time. Take out bhajis from oil and put them on a tissue paper so that extra oil will be absorbed by paper. Repeat the procedure for the remaining stuff. Now, hot and delicious bhajis ready to serve as snacks.
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