Any kind of fries / fritters / pakoras are a favourite at home as a tea time snacks or with lentil stew and rice. Both ways it rocks. If I prepare pakoras everyday, they will have it everyday, specially the junior. 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. Remembering last week, we had some guests for whom I made shami kebabs, on which I blogged in the initial days of my blogging, 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.
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 dals. Later, I watched my husband's big aunt making pakoras / vada which are yummilicious to the extreme and with a variety of simple ingredients. Me too love doing the same. I added some shredded coconut to the dal mix, I always feel chana dal / Bengal Gram and coconut makes a good combination. Let us prepare these Chana Dal Vada / Cholar Daler Bora together.
CHANA DAL [BENGAL GRAM DAL] : 200gm
SHREDDED COCONUT : 50gm
RICE FLOUR : 2tbsp
GREEN CHILLI : 2-3[chopped]
CORIANDER LEAVES : 2 sprig[chopped]
TURMERIC POWDER : 1tsp
SALT : As Required
SUGAR : 1tsp
OIL : 100-150ml [for frying]
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 using the mixer-grinder. Add little water in between, if required.Transfer to a bowl.
Wash and chop the green chillies and coriander leaves, add to the dal paste. Add the shredded coconut, rice flour, salt, sugar, turmeric powder. Mix all the ingredients very well.
Heat oil in a wok. The oil should neither be too hot or less. We want crispy vada / pakora, well cooked without burning.
Prepare small balls 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 heat from time to time.
Once done, transfer into tissue paper before serving.
Serve with your choice of chutney or sauce. Enjoy!