Tucked away in the bylanes of Delhi's crowded Inderpuri is a Tamil colony and market complete with a Malai Mandir, Tamil provision shops, vendors selling jasmine flowers and also the customary Amma flashing her twinkling nose pins selling vadas/bhajjis. Sick of the samosas with a piece of paneer tucked away in the pointed end sold in the snack shops we often used to cycle down to this Amma for her hot vadas and bhajjis and tomato chutney. After consuming what would qualify as a hillock of vadas and bhajjis, washed down with a huge glass of cold refreshing Shikanji( a syruppy, sodaey, limey, salty drink) from the pot-bellied Sardarjee in the main market; cycling back to the hostel used to be quite an ordeal.
The evenings here have been a bit chilly and windy ...ideal for fried stuff with ginger tea.:) Hence these dal vadas or masala vadas.
WE NEED
- 1/3 cup urad dal
- 1/3 cup channa dal
- 1/3 cup arhar dal/ tur dal
- 1 onion finely chopped
- 2 green chillies finely chopped
- 5-6 curry leaves
- 1/2" ginger grated
- 1/2 tsp garam masala
- Salt as per taste
1. Mix all the dals and soak them for about an hour
2. Drain the water and leave in a strainer for about 10 minutes
3. Grind the soaked and drained dal roughly. There should be visible pieces of dals in the mixture.
4. Finely chop the onions, chillies and grate the ginger.
5. Add the chopped onions, chillies, ginger and curry leaves to the dal mixture.
6. Add the garam masala and salt and mix well.
8. Shape into flat cutlet like vadas.
9. Heat oil in a pan and fry the vadas in low heat till crisp and golden brown.
10. Serve hot with tomato chutney.
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