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.


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


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)

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!


*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!


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

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

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

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

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

  6. Thank you all for your lovely encouraging comments!

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

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

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