Vada recipe by Keenan Blake

2 cups Dhal (soaked overnight)
2 onions finely chopped
15 green chillies finely chopped
5 dried chillies finely chopped
1/2 cup finely chopped shallots
1/2 cup finely chopped coriander
2 teaspoons roasted cumin seeds
1 ripe banana
1 teaspoon baking powder

The Dhal should be soaked overnight in 3 cups water(or soak it in boiling water for 3 to 4 hours). Drain the excess water and pat the Dhal dry removing all moisture this will prevent the mixture from being too weak.

Grind the Dhal in a food processor. I prefer finely ground Dhal but Vada is usually made with a course texture(find an in between texture). Once the Dhal is ground. Add baking powder and salt. Mix. Add cumin seeds, chopped coriander, shallots and chillies. Add banana. Mix until a soft dough like texture is formed.Just before you shape the vades you can heat the oil in a heavy based pan.You will then need a bowl with water. A piece of parchment paper or brown paper or wax paper (lunch wrap). Dip your hand into the bowl of water. Take small piece of dough. Shape into a ball.

Place onto the brown paper, press flat then create a hole in the center using your index finger forming the donut shaped vada. Gently place the vades into the pan with oil. Fry on one side for 5 minutes then turn the vades. Keep turning until the vedes are a golden brown color. Place on a tissue paper to drain off excess oil.

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