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Recipe
Dal Vadai
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- - 0.5 mm Dail
- - Inspired vector icons
- - Very modern style
- Bengal gram (1 cup)
- Ginger (1/2 inch piece)
- Mint leaves chopped (8 leaves)
- Fennel seeds (1 tbsp)
- Coriander leaves chopped (1 tbsp)
- Onion chopped (1/2 cup)
- Curry leaves (10 leaves)
- Semolina (1 & 1/2 tbsp)
- Green chili (1 piece)
- Garlic (3 cloves)
- Salt (1 tsp)
- Deepak Groundnut Oil (3 cup for frying)
- Soak the Bengal gram or chana dal in water for about 2 hours or until softens.
- Peel off the outer skin of onion and chop it finely.
- Now to prepare dal vada mixture take a food processor or mixer jar and add soaked chana dal, curry leaves, fennel seeds, ginger, garlic, green chilies and coarsely ground all ingredients.
- In a mixing bowl take vada mixture and add mint leaves, coriander leaves, onion, semolina (suji / rava) and salt to taste
- Combine well all the ingredients. Check the seasoning and if required add little salt and mix again.
- Now take a portion of vada mixture in hand and shape it into flat disc or around 2 to 3 inch diameter.
- Repeat above step and make round vada from remaining dal vada mixture.
- Now to deep fry dal vada heat 3 cups of Deepak Groundnut Oil in a frying pan / kadhai.
- Once Deepak Groundnut Oil oil is hot enough for frying one by one add dal vada.
- Fry on both sides on medium flame till dal vada becomes golden brown in color.
- Remove the vadas on absorbent paper / kitchen towel and let excess oil get soaked.
- Dal vada is ready. Serve dal vada hot with coconut chutney or coriander chutney.