Dill Daal Wada
Daal wadas make a great tea time or evening snack. The addition of Dill / Shepu gives daal wadas a unique taste your family will surely relish. You can try it out using other leafy vegetables as well like fenugreek (methi) or spinach (palak). So here is the recipe...
Ingredients –
Chana Daal (Split Bengal Gram) – 2 cups
Finely chopped Dill (Shepu in marathi) – 1 cup
Finely chopped Onion – ½ cup
Finely chopped Curry Leaves – 10-12
Finely chopped Coriander leaves – a handful
Green Chillies – 2
Ginger – 1 inch piece
Garlic – 5 pods
Cumin Seeds – 1 tablespoon
Sesame Seeds – 1 tablespoon
Red Chilli Powder – 1 teaspoon
Baking Powder – ½ teaspoon
Lemon Juice – 2 tablespoon
Salt to taste
Oil for deep frying
Method –
Soak the Chana Daal overnight in water.
Next morning remove all the water from the soaked Daal and wash it again. Strain out the excess water.
Grind the soaked chana daal alongwith the green chillies, ginger and peeled garlic pods. Do not use any water to grind the daal. Grind 2-3 times till the you get a fine paste.
Transfer this grinded daal in a bowl and add in the chopped dill, onion, curry leaves, coriander leaves, cumin seeds, sesame seeds, red chilli powder, lemon juice and salt to taste. Mix all the ingredients well. Your Dill Dal Wada mixture is ready.
Heat oil in a wok or a deep pan for frying the wadas.
When you are all set to fry the wadas, add in the baking powder and mix well.
Take a plastic paper and slightly moisten it with water. Now place a ball of the daal mixture on the plastic paper and flatten it gently using your fingers.
By this time your oil would be sufficiently hot. Drop in a dal-sized ball into the oil to check if it s properly hot. If the ball comes to the surface of the oil immediately, then the oil is hot. Otherwise, heat the oil for some more time.
Once you are sure that the oil is sufficiently hot, drop in the flattened wada into the oil. Be careful while dropping the wada as the hot oil is likely to spill out when the wada is dropped.
Depending on the size of your pan and the quantity of the oil that you are using, deep fry as many wadas as possible at a time. To freely move the spatula make sure that you do not fry too many wadas at a time.
Fry on medium heat. When the colour of the wada changes, flip it and fry on the other side as well. Fry till both the sies of the wada become golden brown and crispy.
Remove the wadas from the oil and place them on a paper napkin.
Serve hot with green chutney or ketchup.
Daal wadas make a great tea time or evening snack. The addition of Dill / Shepu gives daal wadas a unique taste your family will surely relish. You can try it out using other leafy vegetables as well like fenugreek (methi) or spinach (palak). So here is the recipe...
Ingredients –
Chana Daal (Split Bengal Gram) – 2 cups
Finely chopped Dill (Shepu in marathi) – 1 cup
Finely chopped Onion – ½ cup
Finely chopped Curry Leaves – 10-12
Finely chopped Coriander leaves – a handful
Green Chillies – 2
Ginger – 1 inch piece
Garlic – 5 pods
Cumin Seeds – 1 tablespoon
Sesame Seeds – 1 tablespoon
Red Chilli Powder – 1 teaspoon
Baking Powder – ½ teaspoon
Lemon Juice – 2 tablespoon
Salt to taste
Oil for deep frying
Method –
Soak the Chana Daal overnight in water.
Next morning remove all the water from the soaked Daal and wash it again. Strain out the excess water.
Grind the soaked chana daal alongwith the green chillies, ginger and peeled garlic pods. Do not use any water to grind the daal. Grind 2-3 times till the you get a fine paste.
Transfer this grinded daal in a bowl and add in the chopped dill, onion, curry leaves, coriander leaves, cumin seeds, sesame seeds, red chilli powder, lemon juice and salt to taste. Mix all the ingredients well. Your Dill Dal Wada mixture is ready.
Heat oil in a wok or a deep pan for frying the wadas.
When you are all set to fry the wadas, add in the baking powder and mix well.
Take a plastic paper and slightly moisten it with water. Now place a ball of the daal mixture on the plastic paper and flatten it gently using your fingers.
By this time your oil would be sufficiently hot. Drop in a dal-sized ball into the oil to check if it s properly hot. If the ball comes to the surface of the oil immediately, then the oil is hot. Otherwise, heat the oil for some more time.
Once you are sure that the oil is sufficiently hot, drop in the flattened wada into the oil. Be careful while dropping the wada as the hot oil is likely to spill out when the wada is dropped.
Depending on the size of your pan and the quantity of the oil that you are using, deep fry as many wadas as possible at a time. To freely move the spatula make sure that you do not fry too many wadas at a time.
Fry on medium heat. When the colour of the wada changes, flip it and fry on the other side as well. Fry till both the sies of the wada become golden brown and crispy.
Remove the wadas from the oil and place them on a paper napkin.
Serve hot with green chutney or ketchup.
Have a great evening! Happy cooking...
0 comments:
Post a Comment