Welcome to our culinary adventure where we dive into the delightful fusion of Indian street food with a twist - the Kitchdi Vada. Imagine the rich, spicy essence of a Vada combined with the comforting heartiness of Kitchdi, creating a dish that's both familiar and exciting. Whether you're looking to surprise your guests with something unique or just want to savor a comforting meal, this recipe will guide you through the process step-by-step.
Ingredients
To create this delicious dish, you'll need:
- 1 cup of soaked moong dal
- 1 cup of soaked rice
- 2 green chilies, finely chopped
- 1 inch piece of ginger, grated
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- 2 tablespoons of chana dal
- Fresh coriander leaves, chopped
- Oil for frying
Step 1: Prepare the Base
Begin by washing and soaking moong dal and rice separately for about 2-3 hours. This ensures they cook evenly and achieve the right texture for your Vadas.
Step 2: Grind the Dal and Rice
Once soaked, drain the water from the dal and rice, mix them, and grind into a coarse paste. It's essential to keep the texture coarse; too smooth, and your Vadas might not hold their shape.
Step 3: Mix in Spices
Add:
- Chopped green chilies
- Grated ginger
- Turmeric powder
- Cumin seeds
- A pinch of salt
Mix well until all ingredients are uniformly distributed throughout the batter.
Step 4: Add Chana Dal
Incorporate the soaked chana dal into the mixture. This adds a slight crunch, giving your Vadas a delightful texture contrast.
Step 5: Shape the Vadas
Wet your hands to prevent the mixture from sticking, take a portion, and shape it into a round or slightly flattened ball. Repeat until the batter is finished.
Step 6: Fry the Vadas
Heat oil in a deep frying pan. Once hot, carefully drop the Vadas one by one into the oil. Fry them on medium heat until they turn golden brown, ensuring they cook evenly inside and out.
⚠️ Note: Use caution when frying to prevent oil splatters.
Step 7: Serve and Enjoy
Serve the Kitchdi Vadas hot with:
- Tamarind chutney
- Mint chutney
- Or simply with a sprinkle of chaat masala
They can also be served with yogurt for a soothing contrast to the spicy flavors.
In the journey of making Kitchdi Vada, you've learned not only to fuse two traditional Indian recipes but also how to bring together flavors that complement and enhance each other. From preparing the batter to the final frying, each step has been a dance of textures and spices. Remember, the key to perfect Vadas lies in the balance of the coarse grind, the right spices, and the frying technique.
Can I bake the Vadas instead of frying?
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Yes, you can bake the Vadas for a healthier option. Preheat your oven to 350°F (175°C), lightly oil or spray a baking sheet, arrange the Vadas on it, and bake for about 20-25 minutes or until they turn golden brown. Turn them halfway through for even cooking.
What can I use if I don’t have Chana Dal?
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If Chana Dal is not available, you can substitute with urad dal or even a mix of split lentils, adjusting the soaking time accordingly. This will alter the texture but still result in delicious Vadas.
How can I store leftover Vadas?
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Leftover Kitchdi Vadas can be refrigerated in an airtight container for up to 2 days. To reheat, either microwave for a few seconds or re-fry or bake briefly to retain their texture.
