How to make Dal Rice Vada-SK Khazana -
Ground raw chana dal mixed with cooked rice and some condiments, shaped into vadas and deep fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Cooked Basmati rice (पके हुए बासमती चावल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dal Rice 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 Moong Dal Vade Jamaican Fried Dumplings CHICKEN TIKKA THAI STYLE - skk Teen Dal Dosa
Dal Rice 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 : 5-6 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal Rice Vada-SK Khazana Recipe
Split Bengal gram (chana dal) soaked for 5-6 hours and drained 1 cup
Cooked Basmati rice 1/2 cup
Oil for deep-frying
Green chillies finely choppd 1-2
Fresh coriander leaves finely chopped 2 tablespoons
Salt to taste
Black pepper powder to taste
Tomato ketchup to serve
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Grind split Bengal gram into thick and smooth mixture. Transfer into a bowl.
Step 3
Add rice, green chillies, coriander leaves, salt and pepper powder and mix well.
Step 4
Add 1 tablespoon hot oil to the mixture and mix well.
Step 5
Dampen your hand in with water, divide the mixture into equal portions and shape into balls and flatten between your palms to make medium thick vadas.
Step 6
Put the vadas in hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
Step 7
Serve hot with tomato ketchup.
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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.
