- 1 Cup Chick peas
- 1 Cup Dill leafs (Finely chopped)
- 1/2 Cup Coriander leafs(Finely Chopped)
- 1 Large Onion (Finely Chopped)
- 1/2 Cup Mint leafs (Finely chopped)
- 1 Inch Ginger
- 6-8 Green Chillies
- 1 Inch Cinnamon stick
- 3 Cloves
- 3 Cardamom pods
- 1 Tbsp Fennel seeds
- Oil for frying
- Salt to taste.
Soak the split chick peas in water for 1/2 hour drain with a colander and set aside.
Coarse grind the chillies, ginger, and fennel seeds along with cinnamon, cloves and cardamom in a mixer grinder.
In the same grinder add the dal and coarse grind and reserve in a bowl in the batter add the onion, dill leafs, coriander and mint leafs mix and add salt mix well heat oil in a kadai or wok and make roundels out of the batter flatten and fry in oil to a golden brown consistency in a medium flame heat setting drain the vada and serve hot hot with rice or for chai...Enjoy...:)
Add salt to less batter fry and check for the masala and consistency.
If we add salt to the entire batter onion tends to shed out water and the batter will go watery
do watch my live demo on youtube and see how we have done the batter.
I've also done a detail video demo on youtube do watch and try the recipe and post your comments...:)