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.