Chana Dal Wada
Mrs. Bhavita N Kunder
of Kampala, UG
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1 cup chana dal (split bengal gram)
2 tbsp ginger-green chilli paste
2 tbsp grated coconut
cup chopped onions
2 tbsp chopped coriander (dhania) leaves
tsp turmeric powder (haldi)
Salt to taste
Oil, for deep frying
Soak the chana dal in enough water for 2 hours.
Drain and combine the dal with onions and coconut and blend in a mixer to a coarse paste, using 1/4 cup water.
Transfer in a bowl, add the green chillies, ginger paste, coriander leaves, turmeric and salt and mix well.
Heat the oil in a kadhai, drop a spoonful of batter in oil and deep fry till golden and crisp from all the sides.
Repeat the same to make more wadas.
Whole Black Urad dal vada
sweet Arabian samosas
Paneer stuffed Bhavnagari Mirch
Pani poori (gol gappe)