Moong dalSoaked together with other lentils~½ cupest.
Toor dal~¼ cupsest.
Chana dal~¼ cupsest.
Rolled oatsUse plain rolled oats only, not flavored oats1 cup
Carrot~1 mediumest.
Onion~1 mediumest.
Coriander leaves~¼ cupsest.
Green chili~1-2est.
Curry leaves~¼ cupsest.
Saltto taste
Cumin~1 tspest.
Asafoetida (hing)a pinch
Cooking oilFor deep frying~2 cupsest.
Steps
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1
Rinse the moong dal, toor dal, and chana dal well, then soak them together for about an hour.
2
Meanwhile, grind plain rolled oats in a mixer into a fine powder — avoid flavored oats.
3
After an hour, drain the soaked lentils, set aside about half a cup of them for extra crunch, and transfer the rest to the mixer jar.
4
Pulse the lentils into a coarse paste — not smooth — since a slightly coarse texture makes the vada crispier.
5
Add the oat powder along with chopped vegetables like carrot, onion, coriander, green chili, and curry leaves — feel free to add other vegetables of your choice.
6
Season with salt, cumin, and a pinch of asafoetida, then mix in the reserved soaked lentils.
7
Squeeze and mix everything thoroughly by hand so the flavors combine well, until a non-sticky dough forms.
8
Lightly wet your hands, take a portion of the dough, shape it into a ball, then flatten it into a vada shape.
9
Deep fry the vadas in medium-hot oil, stirring occasionally so they cook evenly — medium heat ensures they're cooked through inside and crispy outside.
10
Once golden and crispy, remove the vadas from the oil and drain off excess oil.
11
Serve hot with tea and green chutney for the best flavor.
PrimedTableBETA
