Dal Vada secret tips for perfect Vada monsoon special Chef Ranveer Brar

CHANA DAL VADA - Keeping the monsoon snack craze alive.. here's the next recipe in the series :) The super popular Dal Vada or Chana Dal Vada.

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:
Medu Vada - https://youtu.be/ng3_Q8G6KGs
Rawa Idli - https://youtu.be/G3-FcHybhjk
Hotel Jaisa Sambaar - https://youtu.be/XvvObytWWSc

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For more fantastic recipes, check out the Ranveer Brar App
- http://bit.ly/RBAppAndroid
- http://bit.ly/RBAppiOS
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DAL VADA
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Dal Vada Mixture
2 cups Chana dal (soak for 2-3 hrs)
cup Shallots (peeled & roughly chopped,
1 tsp Cumin seeds,
1 tsp Fennel seeds,
1 tsp Black peppercorns, crushed,
8-10 no. Black peppercorns,
Salt to taste,
cup Chana dal, soaked,
2-3 sprig Curry leaves, chopped,
4 no. Green chillies (less spicy & chopped)
1 inch Ginger (peeled & chopped)
2-3 tbsp Coriander leaves, chopped,
Prepared Tempering,

For Chutney
1 cups fresh Coconut, grated,
1 no. Green chilli, broken into half,
inch Ginger (peeled & chopped)
2 tsp Roasted chana dal,
Salt to taste,
A pinch of asafoetida,
tsp Cumin seeds,
Prepared Tempering,
tsp Lemon juice (optional)

For Tempering
1 tbsp Oil,
tsp Urad dal,
tsp Small Mustard seeds,
2 no. Dry kashmiri red chilies, broken into half,
1 no. sprig Curry leaves,

Other Ingredients
Oil for frying,

Process
For Dal Vada
In a grinder jar, add chana dal, shallots, cumin seeds, fennel seeds, crushed black peppercorns, black peppercorns, salt to taste and make a coarse paste.
Transfer it to a parat or plate, add chana dal, curry leaves, green chilies, ginger, coriander leaves, prepared tempering and mix it well.
Make lemon size balls and flatten them.
Place it in hot oil and fry until half cooked.
Transfer it to an absorbent paper and keep it aside.
Refry the vada until crispy and golden in color.
Transfer it to a serving dish and serve hot with prepared chutney.

For Chutney
In a bowl, add fresh coconut, green chili, ginger, roasted chana dal, salt to taste, asafoetida, and cumin seeds.
Transfer it into a grinder jar and grind it into a smooth fine paste.
Add prepared tempering, lime juice and mix it well.
Keep it aside for further use.

For Tempering
In a small shallow pan, heat oil, add urad dal, mustard seeds, dry kashmiri red chilies, curry leaves and let it splutter well.
keep it aside for further use.

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- http://bit.ly/RBAppiOS
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