Kara Vada | Spicy Dal Fritters are one of the simple evening snacks with tea or coffee. It is prepared by soaking Urad Dal, Channa Dal, Raw Rice and Parboiled rice and grinding them into a paste. Onion and Curry leaves are added to bring in the yummy taste. Finally deep frying in oil. It is a perfect fit when you need something spicy for the evening. It tastes yummy and crispy when served hot. It has a crispy outside cover and soft and spongy texture inside. It is generally served with Coconut Chutney .
I think toady is the first day when I cooked a dish and posted it on the same day 🙂
Yummy Kara Vada Perfect with tea.
Kara Vada | Spicy Dal Fritters
Recipe type: Snacks | Cuisine: Indian | Yield / Serves: 20 Vadas
Taste: Salty and Spicy
Ingredients
Urad Dal – 1/2 Cup
Raw Rice – 1/2 Cup
Parboiled Rice – 1/2 Cup
Channa Dal – 1 Cup
Water – as required
Onion – 1 big chopped
Curry Leaves – fistful
Chilli Powder – 1 teaspoon
Salt – to taste
Step by Step Photos on how to make Kara Vadai:
- Wash clean and Soak Channa Dal, Urad Dal, and rice in water seperately for atleast 1 hour. Both therice can be soaked together. Wash and drain the excess water.
- Grind each of the grain separately and mix them into a smooth paste. Add in chopped onion and Curry Leaves and mix them well. Add in Chilli Powder and salt to taste.
- Mix them well gently. The consistency of the batter must be thick such that when dropped from a spoon it must not fall immediately. Heat Oil in a Pan. Add in a spoon of batter and allow it to cook completely on one side. Change sides. When it is completely done increase the flame for 30 seconds and remove the pancakes from oil. Reduce the flame again.
- Place them in napkins so that the excess oil gets absorbed.
- Yummy snack is now ready to serve.
Notes:
- Do not add more water to the batter or it would spread in the oil while deep frying.
- If the batter is too watery add some gram flour to make it thick.
- If the batter is watery the vada absorbs more oil.
This is my favorite:) Looks delicious!