Wednesday, April 21, 2010

Vadas- not your ordinary ones


I know, I know- I have been out of the blog-land, troubles of this world have me taken over you see and I need to fix it all for me to get back to y'all!
Here is a gorgeous looking and perhaps amazingly tasty vada- it was my mum and my experiment all the way to fruition. Now I think kala or kabuli chana is the one of most underused forms of the fabacae family (compare to its ever popular cousin-chickpea). I love kabuli chana especially in what we call sundal from the Tam-land. If you have never tried sundal made of these babies, you must and I insist. But for now I settled for this minor experiment in the kitchen- kabuli chana vadas.

Ingredients:

Kabuli chana, 1 cup soaked overnight in 2 cups water
1/2 onion, chopped
1 tsp cumin seeds
1 tsp fennel seeds
salt and ground red chilli powder to taste
Oil for

Method:

Just like any dal vada- coarsely grind the softened chana (Note: this is not going to have a lot of binding capacity)
Mix in the onions, salt, red chilli powder, cumin and fennel seeds
Make small round balls and pat them gently to flatten them out- shallow fry them in a pan (remember not to turn until one side has been completely cooked)
Judgement:

It tasted yummy folks- although it felt like the usual masal vada- there was something different, something more earthy about it. And it was so simple to make- that is something that I love!

Enjoy...

*UPDATE* I am sending this to the MLLA #22 hosted at Ruchika Cooks, this is a lovely event started by Susan of The Well Seasoned Cooks, thanks Ruchika for hosting this beautiful inspiring event!

9 comments:

  1. This a great idea to use channa to make vadai.

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  2. Great recipe!! They look so yummy and crunchy!!

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  3. Vadas looks crunchy and delicious,nice use of kala channa.

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  4. Absolutely loved the innovative vada. Looks crispy and crunchy all the way.

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  5. Thats a delicious and nutritious vadas....looks yumm!

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  6. Thank you all for your lovely encouraging comments!

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  7. Thanks for the entry abi, vadas look crunchy!

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  8. hi, dont we have to pressure cook the kala chana? i assume you have used the dark brown small kala chana.rgt?

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  9. @Blue- No, for this recipe we did not cook the kala chana- that is what gives it an earthy flavor!

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