Follow these steps for perfect results
Chana dal (Bengal Gram Dal)
soaked and drained
Sweet corn
Green Chillies
Ginger
grated
Dry Red Chillies
Onion
chopped
Cumin seeds (Jeera)
Curry leaves
Coriander (Dhania) Leaves
chopped
Gram flour (besan)
Salt
as required
Soak chana dal for at least 30 minutes.
Drain the soaked chana dal.
In a mixer grinder, combine drained chana dal, sweet corn kernels, ginger, green chilies, curry leaves, and dry red chilies.
Grind to a coarse paste.
Transfer the coarse paste to a mixing bowl.
Add gram flour, chopped coriander leaves, cumin seeds, salt, and additional sweet corn kernels (if desired).
Mix all ingredients thoroughly until well combined.
Heat oil in a deep pan over medium heat.
Wet your palm with a little oil.
Take a small portion of the mixture and shape it into a vada (flat disc).
Gently slide the vada into the hot oil.
Deep fry the vadas until golden brown and crispy on both sides.
Remove the vadas from the oil and place them on a tissue paper to drain excess oil.
Serve hot with your favorite chutney.
Expert advice for the best results
Soaking the chana dal for a longer time (at least 2 hours) results in softer vadas.
Adjust the amount of green chilies to your spice preference.
Add a pinch of asafoetida (hing) to the batter for enhanced flavor and digestion.
Everything you need to know before you start
15 mins
Batter can be prepared ahead and refrigerated for a day.
Serve hot vadas on a plate with a side of chutney. Garnish with fresh coriander leaves.
Serve with coconut chutney, mint chutney, or tomato ketchup.
Enjoy as an evening snack with a cup of tea or coffee.
Spiced tea complements the savory vada.
Refreshing and acidic drink to cut through the oil
Discover the story behind this recipe
A popular snack in Andhra cuisine, often served during festivals and celebrations.
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