Monsoon Munchie - Channa Dal Vada

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Monsoon Munchie - Channa Dal Vada. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Monsoon Munchie - Channa Dal Vada is one of the most favored of current trending foods on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. Monsoon Munchie - Channa Dal Vada is something that I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Monsoon Munchie - Channa Dal Vada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Monsoon Munchie - Channa Dal Vada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Monsoon Munchie - Channa Dal Vada using 10 ingredients and 10 steps. Here is how you can achieve it.

You can add some cumin seeds instead of saunf or a bit of both and you can also add some chopped fresh or dry coconut. You can add all sorts of things (within reason!)! There are loads of recipes for this snack online - and each one has its own twist to it. Here's one which is pretty thorough. And here's a video of a vada with a twist:

Ingredients and spices that need to be Take to make Monsoon Munchie - Channa Dal Vada:

1. 1 cup Bengal gram
2. 1/2 inch ginger piece
3. 1 teaspoon saunf
4. 1/2 cup onion chopped
5. 10 curry leaves
6. 1 green chili
7. 1 red chilli
8. 1/4 teaspoon hing
9. 1 teaspoon salt
10. 3 cups vegetable oil

Steps to make to make Monsoon Munchie - Channa Dal Vada

1. Soak the chana dal in water for about 2 hours or longer
2. Peel the onion and chop finely - large bits can cause the vada to break
3. Finely, but not too finely, chop curry leaves, ginger and green chilies and break the red chilli into bits
4. Coarsely grind the dal - a few whole bits can be left to add a delightful crunch
5. Add the chopped ingredients, the saunf, salt and hing and mix well
6. Shape into lime sized balls (or bigger, depending on how big your wok is and how patient you are) and gently flatten - if they are too flat they'll be too crisp and if they're too fat they might not get cooked inside
7. Heat the oil in an Indian wok - you might need more oil depending on the depth of your wok
8. To verify if the oil is hot enough, drop a small piece of the mixture into the oil. If it rises at once, the oil is ready. If not, heat the oil for a bit longer. When the oil is hot enough, reduce the flame a bit and gently slide in a few vadas at a time - do not overcrowd the wok
9. Fry on both sides by flipping now and then (do be careful as hot oil can burn you very badly) till golden brown
10. Serve hot or cold with tomato sauce or a chutney of your choice

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So that is going to wrap this up with this special food Recipe of Speedy Monsoon Munchie - Channa Dal Vada. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!