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Title : Dal Vada in Appe pan (Not Deep Fried)
link : Dal Vada in Appe pan (Not Deep Fried)

Dal Vada in Appe pan (Not Deep Fried)

I have made a lot of different vada in the appe pan, dahi vada, batata vada, sabudana vada, methi vada etc. This is my latest experiment. I used the dals I had on hand in the proportion that felt good at the time. Mung dal makes the vada lighter and easier to cook, channa dal and lentils add a lot of flavor.

I made these as a evening snack but you may want to add them as a side to a dinner menu. They would also make great appetizers at a party.

You will need for 15-20 vadas
1/2 cup toor dal
1/2 cup red lentils
1/2 cup urad dal (split black lentils)
1/4 cup channa dal (split chickpea)
1/4 cup mung dal
1 1/2 tsp roasted cumin coriander powder
1 tsp turmeric powder
1 tsp paprika
1 tsp fennel seeds
Salt and black pepper to taste
Oil

Add all the dals to a bowl. Add enough water to the bowl to cover the dals and aside for about 2-3 hours. Drain the water. Blend the dals to a paste using a little water such that it has the consistency in the bowl in the picture below.

Mix in all the remaining ingredients except the oil.

Heat the appe pan on the stove top over medium heat. Add a drop of oil in each of the wells. Next using a tablespoon add the heaping spoonful of the mixture to each of the well. Cover and let it cook for 2-3 minutes on medium-low heat.

Check if the under side is done using a knitting needle or a skewer. If brown flip the vada.

Flip the remaining vada, cover and let it cook until done.

Dal vada is ready. East on its own as a snack or part of a meal.

Enjoy!

This is my entry for week one, day three of BM #81 for the theme Lentils. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#81.

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