CHANA DAL VADA / CHOLAR DALER BORA / LENTIL FRITTERS

Any kind of fries / fritters / pakoras are a favourite at  this home as an evening snacks or with a lentil curry and rice. Both ways it rocks. If I fry pakoras everyday, they would have it, particularly the son. Considering the health factor, I prepare them at a gap of say 10-15 days. Pakoras or fries at home are a must when guests visit. I love treating my guests with nice platters of starters..... both vegetarian and non-vegetarian. We love getting cosy with our guests over wine and food. 

Last week, we had some guests for whom I made Sami kebabs, which I blogged about earlier, I saw my senior having quite a couple of them which is unlikely of him. He even skipped his dinner. I got the message, I will do it more often. If I serve him a lentil Sami kebab, he gets upset; this is not the case if I serve him veg pakoras!

These Chana Dal Vada / Cholar Daler Bora were prepared a couple of days back for a visiting friend. I remember mom used to prepare vada or pakora with dal / lentil varieties. Later, I watched the man's eldest maternal aunt frying pakoras / vada which had been too tasty. Too simple were the ingredients. I too love doing the same. 

I have added some shredded coconut to the dal mix, I have always felt chana dal / Bengal Gram and coconut makes a good combination. Let us prepare these Chana Dal Vada / Cholar Daler Bora together.

INGREDIENTS :

CHANA DAL [BENGAL GRAM LENTIL] : 100 gm
SHREDDED COCONUT : 50gm
RICE FLOUR : 2 tbsp
GREEN CHILLI : 2-3[chopped]

DRY RED CHILLI : 2
TURMERIC POWDER : 1 tsp
SALT : As Required
SUGAR : 1 tsp
OIL : 150ml-200 ml [for frying]

METHOD :

Wash and soak the chana dal / Bengal Gram Dal 2-3 times and soak in hot water for 2 hours. Drain the water and prepare a bit coarse paste along with the dried red chillies in a blender. Add a little of water in between, if required. Transfer to a bowl.

Wash and chop the green chillies, add to the dal paste. Add the shredded coconut, rice flour, salt, sugar, turmeric powder. Mix all the ingredients very well.

Heat the oil in a wok. The oil should neither be too hot or too less. We want crispy vada / pakora, well cooked without burning.

Take out smaller portions  from the paste and drop into the oil carefully. Turn over after 2-3 minutes. Repeat 3-4 times till the outside is brown. Keep adjusting the heat from time to time.

Once done, transfer onto a tissue paper before serving.

Serve the finger food / snacks with your choice of chutney or sauce, else enjoy with rice & lentils!