Channa Dal Vada is a popular South Indian tea time snack and a street food made using skinned split bengal gram i.e chana dal. A mixture of spices are added to the coarsely ground chana dal mixture to make these crispy and flavorful vada.
Wash and soak the channa dal in plenty of water for 1-2 hours.
Drain of the water and keep aside for 20-30 minutes or till all the excess water has drained off.
Keep a handful of channa dal aside and coarsely grind the rest with dry red chili, fennel seeds, coriander seeds and whole black pepper. No water should be added while grinding. The paste/mixture needs to be thick and dry.
When the above is coarsely ground add the whole channa dal that has been kept aside and grind for a minute. There should be some whole pieces of dal visible.
Remove the dal from the mixer and add chopped onion, chopped green chilies, ginger, curry leaves, grated coconut, chopped coriander leaves, a pinch of asafoetida and salt as per taste.
Mix all the ingredients together well.
Shape the channa dal mixture into 2” flat cakes with the palms of your hand.
Heat oil in a kadai and deep fry the channa dal vadas on a medium flame till crisp and golden brown in color.
Serve channa dal vada with coconut curry patta chutney.