How to make Dal Vada - SK Khazana -

Crisp and flavourful these vadas go well with cups of hot tea

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Onion (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to 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 Tandoori Chicken ROSE COOKIES - skk Aloo Parantha with Lassi-SK Khazana Besan And Anda Pooda

Dal Vada - SK Khazana

Dal Vada - SK Khazana Recipe Card

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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 : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Vada - SK Khazana Recipe

  • Split Bengal gram (chana dal) soaked for 8-10 hours1 1 cup

  • Onion 1 medium

  • Ginger 1 inch piece

  • Curry leaves 12 -15

  • Green chillies 2

  • Salt to taste

  • coriander leaves chopped 3 tablespoons

  • Oil for deep-frying

  • Coconut chutney to serve

Method

Step 1

Finely chop onion and ginger and set them aside.

Step 2

Drain Bengal gram and put into a blender jar, add curry leaves and green chillies and blend to a coarse paste. Transfer the mixture into a bowl, add onion, ginger, salt and coriander leaves and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Dampen your palms with water, take a portion of the mixture and flatten them slightly between your palms, and slide them into hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 5

Arrange them on a serving platter and serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

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.