This one of the tastiest recipes I’ve learned from my mother. Chana dal (senaga pappu) vada is also known as masala vada in some places as cloves and cinnamon are used in this dish. You can also use urad dal in the preparation. Chana dal (senaga pappu) to urad dal should be used in the ratio of 1:0.25. You can add 2-3 tablespoons of besan powder instead of urad dal. My aunt uses mint leaves also to prepare these vadas.
Soaking time: 6 hours
Preparation and Cooking time: 30 minutes
Senagapappu (Chana Dal): 2 cups
Urad Dal: 1/2 cup (Optional)
Garlic: 2-3 cloves (Optional)
Ginger: 1″ piece
Onion: 1 large; finely chopped
Green Chilli: 3-4 (adjust as per taste)
Cinnamon: 1″ stick
Coriander Leaves: few springs; finely chopped
Curry Leaves: 2 twigs; finely chopped
Salt: to taste
Oil: to deep fry vadas
1. Soak dals in water for 6 hours.
2. Grind ginger, garlic, cloves, cinnamon and green chilli into a coarse paste.
3. Grind dals into a wet powder (do not add water while grinding).
4. In a vessel, combine both the above pastes and mix well.
5. Add chopped onions, coriander leaves, curry leaves and salt. Combine well and make tight patties.
6. Heat oil in a heavy bottom pan. Fry the patties in piping hot oil on medium – low flame until golden brown.
7. Scoop from the oil and drain on a paper towel.
8. Serve hot with tomato ketchup or any pickle of your choice.