Bengal gram (Chana dal) 1 cup
Ginger 1/2 inch piece
Mint leaves (Phudina) 8 leaves, chopped
Fennel seeds (Saunf) 1 tbsp
Coriander leaves (Dhaniya) 1 tbsp, chopped
Onion 1/2 cup, chopped
Curry leaves (Kadi patta) 10 leaves
Samolina (Rava / Suji) 1 1/2 tbsp
Green chili 1 piece
Garlic 3 cloves
Salt 1 tsp or to taste
Oil 3 cup, for frying
. Soak the bengal gram or chana dal in water for about 2 hours or until softens.
. Peel off the outer skin of onion and chop it finely.
. Now to prepare dal vada mixture take a food processor or mixture jar and add soaked chana dal, curry leaves, fennel seeds, ginger, garlic, green chilies and coarsely ground all ingredients.
. In a mixing bowl take vada mixture and add mint leaves, coriander leaves, onion, samoilina (suji / rava) and salt to taste.
. Combine well all the ingredients. Check the seasoning and if required add little salt and mix again.
. Now take a portion of vada mixture in hand and shape it into flat disc or around 2 to 3 inch diameter.
. Repeat above step and make round vada from remaining dal vada mixture.
. Now to deep fry dal vada heat 3 cups of oil in a frying pan / kadhai.
. Once the oil is hot enough for frying one by one add dal vada.
. Fry on both sides on medium flame till dal vada becomes golden brown in color.
. Remove the vadas on absorbent paper / kitchen towel and let excess oil get soaked.
. South Indian style Dal vada are ready.
. Serve dal vada hot with coconut chutney or coriander chutney.