No Fry Chana Dal Vada | Meghna’s Food Magic 

No Fry Chana Dal Vada
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Enjoy Monsoon with this hot from appam pan - no fry chana dal vada
Ingredients:
1 cup chana daal soaked overnight
Salt
A small piece of Ginger grated
3 green chillies finely chopped
Coriander leaves
1 small onion finely chopped
3-4 green Kadi Patta (fresh green curry leaves)
1-2 tsp Asafetida (Hing powder)
1 tsp Haldi powder (turmeric powder)
1 tsp Jeera (cumin seeds)
Crushed red chillies per taste
1.5 to 2 tbs rice flour/besan
Oil
Coriander mint chutney (on the sides)
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Method:
Soak 1 cup chana dal for 4-5 hours
Churn in mixie on pulse mode & coarsely grind
Water not needed, but if not getting crunched then use 1-2 spoon
Use very little or no water
Add Salt
A small piece of ginger grated
Finely chopped 3 green chillies
Coriander leaves
1 small onion finely chopped
3-4 green Kadi Patta (Optional)
1 cup chana dal when soaked, becomes 1.5 cup
Add 1/2 tsp asafoetida (Hing Powder)
Add 1 tsp Haldi Powder (Turmeric Powder)
Add 1 tsp Jeera
Some crushed red chilli per taste (Optional)
Since we are not deep frying, we will need binding
Add 1.5 tbs rice flour or besan (chickpeas flour)
Mix everything gently
Grease a plate with oil
Do not mix vigorously as the salt will cause onion to release water
If you feel moisture while making balls, then add 1/2 tsp rice flour
You can add any other masalas of your choice per your taste
Place all the balls in the fridge for 10-15 min
In an appam pan, take a few drops of oil
Place all vada in the appam pan
Add a few drops of oil on top as well
Cover with lid and let it cook on slow flame
Appam pan cooking is very healthy
Cook on the slow flame so that vada gets cooked from inside
Take off the lid
Flip the vada
Cook again for 6-7 minutes
You will see a golden brown colour on each side
No Fry Chana dal vada is ready
Serve hot with coriander mint chutney
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