Senegala Vada (Brown Bengalgram Fritters)

Standard

This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.

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Senegala vada with chutney

This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.

Ingredients:

  • 2 cups brown senegalu (chana, whole bengal gram) – soaked and drained.
  • 6-8 green chillies
  • 1″ piece of ginger
  • optional – finely chopped onion
  • optional – croasely ground pepper
  • Chopped curry leaves
  • pinch of asafetida/hing
  • 1 tsp salt
  • Oil for frying
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The washed senegalu with chillies and ginger

Method:

  • Rough-grind the soaked senegalu. You may add a bit of water to help in the grinding.
  • Add the chillies and ginger and grind again so they are mixed well.
    • Ensure that the senegalu remain rough, and are not finely ground. That would take away from the texture and taste of the final vada.
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coarsely ground with the chillies and ginger mixed in.

  • remove from jar and add salt and mix well.
  • You may add the other ingredients at this time, and set aside till the oil heats.
  • Wet your fingers and take a bit of the batter and flatten.
    • Ensure that the edges are not broken as this may cause the vada to break while frying.
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Flatten on your fingers

  • Once the oil is heated enough, gently drop this into the oil for frying.
    • You may also use a plastic sheet for shaping the vadas. They can then be dropped from the sheet into the oil.
  • Turn the vada until it is uniformly brown and then take out.
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Frying into a lovely brown

  • Put it on a plate lined with kitchen tissue to soak the excess oil.
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Senegala vada ready!!

Serve hot with coconut chutney! 🙂

 

 

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