How to make Tangy Dal Vada - SK Khazana -
Tangy chana dal vadas – crisp and flavorful, an excellent snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Ginger (अदरक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Tangy Dal Vada - SK Khazana checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Fiery Pepper Chicken Healthy Fruit and Nut Toasted Sandwich - SK Khazan Calzone Chocolate, Raisin And Nut Drop Cookies
Tangy Dal Vada - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3-3.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Tangy Dal Vada - SK Khazana Recipe
Split Bengal gram (chana dal) 1 1/2 cups
Ginger 1 tablespoon
Green chillies chopped 2-3
Cocktail onions chopped 6-8
Green olives chopped 6-8
Onion chopped 1 small
Fresh coriander leaves 2 tablespoons
Capers 1 tablespoon
Pickled jalapenos slices, chopped 2-3
Turmeric powder 1/2 teaspoon
Salt to taste
Oil for deep-frying
Green chutney to taste
Coffee to serve
Method
Step 1
Take Chana Dal in a bowl, add sufficient water, soak for 3-4 hours and drain. Transfer into a blender jar and blend to a coarse paste.
Step 2
Transfer the coarsely ground dal into a bowl, add ginger, green chillies, cocktail onions, olives, onion, coriander leaves, capers, jalapenos, turmeric powder and salt and mix well.
Step 3
Heat sufficient oil in a kadai.
Step 4
Divide the mixture into equal portions and shape them into balls and flatten slightly. Slide them into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
Arrange the vadas on a serving plate and serve hot with green chutney and cups of hot coffee.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
