Dill Leaves Vada

Dill leaves vada is a popular snack item in Bengaluru, India. The leaves impart their unique flavour to the fritters. Enjoy these with a cup of tea or coffee.

Makes 20 vadas

1 cup/200g chana dal (Bengal gram dal), rinsed and soaked for 2 hours
1 cup/30g dill leaves (separated from stalks), finely chopped
2 tablespoons rice flour
½ teaspoon red chilli powder
1 teaspoon cumin seeds
¼ teaspoon asafoetida
Salt to taste
Vegetable oil to deep-fry

1. Drain the chana dal and blend it to a medium coarse paste, without adding water.

2. Add the remaining ingredients and mix well.

3. Divide the mixture into 20 equal parts. Shape each part into a patty by first shaping it into a ball and then slightly flattening it.

4. Heat the oil in a pan for deep-frying. When the oil is hot, working in batches, deep-fry the patties until crisp and golden brown. Remove from the heat and drain on kitchen paper.

5. Serve hot.


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