This is favourite snack, and is available, in various versions, across South Indian households and even restaurants.
This is different from “masala vada” as the masala vada is made with split bengal gram, not the whole one.
- 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
- 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.
- 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.
- 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.
- Put it on a plate lined with kitchen tissue to soak the excess oil.
Serve hot with coconut chutney! 🙂