1 cup – chana Dal (Split and skinned Bengal gram)
3 nos -Green chilli
1/2 cup – Dill leaves ( cleaned and finely chopped)
Salt to taste
1 tbsp – Grated fresh ginger
1/2 tsp – Asafoetida
Oil for deep frying
Soak the chana dal overnight. Drain it the next day morning and wash well.
Heat the oil in a deep kadhai.
Add the dal, greenchillies and salt into a mixer and blend it into a coarse paste ( just pulse the blender. Do not make a smooth paste. Let some dal be still full) do not add any water to blend.
Transfer this to a bowl. Add dill leaves, hing and ginger to this and mix well. Make a small lemon size ball and flatten it and fry it on a medium heat. As soon as you put the wadas in the oil, it will start bubbling up. Fry it till the bubbles stop. It should just turn yellow. Do not fry till gold. Drain the oil out and set it aside on paper towel.
Fry all the mixture in the exact same way. Once all the wadas are fried, increase the flame to high. Again fry the wadas for the second time, this time keep an eye on them as the flame is high. Fry till it turns golden.
Serve hot with some masala chai.
*instead of Dill leaves, you can use curry leaves or finely chopped onions or mint leaves.
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