Soaking time - 3 hours
Cooking time - 20 minutes
- Chana Dal / Bengal gram / Kadalai paruppu - 150 grams
- Chickpeas / Konda kadalai - A handful
- Fennel seeds / Saunf / Sombu - 2 teaspoons
- Big onions - 2
- Curry leaves - From 2 sprigs
- Coriander leaves - A handful
- Green chillies - 1
- Garlic - 2 cloves (optional)
- Salt - As required (approximately 3/4 teaspoon; If you do not add chickpeas reduce salt)
- Refined oil/Any edible cooking oil - Fro deep frying (Do not use gingelly oil)
- Soak chickpeas (kondai kadalai) in water overnight or for atleast 6 hours. You can also soak chickpeas in hot water for 4 hours to just soften it a bit. (It does not need to be very soft; if not using chickpeas replace it with bengal gram itself)
- Soak Bengal gram/Kadalai paruppu for atleast 3 hours in water. (You should be able to break it when you press with your nails)
- Then, drain water from soaked gram and chickpeas and set aside. Be sure to remove all the water content using a strainer.
- Grind soaked chickpeas into a coarse mixture without adding water. Do not add even a drop of water.
- Then coarsely grind soaked Bengal gram/Kadalai paruppu, salt, fennel seeds in the mixer-grinder. (Do not add water make sure that you have drained all the water from the soaked dal. You don't have to grind it into a smooth paste, just a pulse type grinding will be enough. If you add water, you will not be able to shape vadas)
- Now to a bowl add the coarsely ground chickpeas and Bengal gram/Kadalai paruppu mixture and mix well.
- Then add Chopped onions, Coriander leaves, Chopped Green chillies, Crushed garlic pods and Curry leaves to this mixture and mix well.
- Check for salt and add salt if needed.
- Shape small balls from the prepared dough and flatten them between your palms, press well so that it does not fall apart.
- Now place a pan on flame and pour enough oil to deep fry the vadas. Gently slide the flattened vadas into oil. Deep fry them in batches, on a medium flame until it turns reddish brown in color.
- Remove from oil using a slotted spoon and place on tissue paper to blot out oil.
- Serve hot!!
TIP 1: Chickpeas is a completely optional ingredient. It makes the vadas crunchier and even more tastier. If you do not wish to add it just replace it with a handful of bengal gram.
TIP 2: Never add even a single drop of water while grinding the gram. If you add water, shaping the vadas will be difficult. Also it will suck in more oil.
TIP 3: Just a pulse type grinding will do, you have to just coarsely grind the gram.
TIP 4: Adding garlic and coriander leaves are optional. You can add greens to make keera vadai and add some grated carrot, beetroot and cabbage to make vegetable vadas.
Super crispy, crunchy and delicious vadas are now ready!! Serve with a hot cup of tea or coffee and relish your evenings!!