Ingredients

The following ingredients have 3 Servings
  • 1 cup channa dal
  • 1/2 teaspoon fennel seeds
  • 3- dried red chilies
  • Salt
  • 3 big tomatoes (chopped or pureed)
  • 1 onion (finely sliced)
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 10 curry leaves
  • 1 tablespoon chopped cilantro leaves
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 bay leaf
  • 2 cloves
  • 2 cardamom pods
  • small cinnamon stick
  • Salt
  • Oil

Instruction

  • Wash and soak channa dal in enough water for 1-2 hours.
  • Drain all the water and grind it a very coarse paste. Add fennel seeds and dried red chili while grinding. Add just 1-2 teaspoons only if needed while grinding.
  • Heat a paniyarakal/appe pan and grease each mould with few drops of oil.
  • Spoon in the batter in each mould. Flip each vada 2-3 times at enough intervals and cook till golden brown. You can add more drops of oil if you prefer. Repeat the same with remaining batter.
  • In the mean time heat 2 tablespoons oil in a kadai. Add cloves, cardamon seeds, bay leaf, cinnamon stick. Saute till aroma wafts out.
  • Add crushed ginger, garlic and curry leaves. Saute well.
  • Add chopped onions. Saute till onions turn soft.
  • Add chopped or pureed tomatoes. Saute well.
  • Add salt, chili powder and turmeric powder. Mix well and cook till tomatoes turn soft and leave out oil.
  • Add3/4 cup to 1 cup water. Bring to a boil.
  • Add the prepared vadas. Mix well. Cover and simmer for 10-12 minutes. Stir well and mash the vadas in between.
  • Once done, add cilantro leaves/coriander leaves. Serve vadacurry hot with idli or dosa or set dosa.