½cupchana dal(split and husked bengal gram) - soaked in enough water
⅓cupfinely chopped cabbage
¼cupfinely chopped carrot
¼cupfinely chopped cauliflower
¼cupfinely chopped capsicum(bell pepper)
⅛cupfinely chopped french beans
⅓cupfinely chopped onions or 1 medium onion, chopped
1 to 2green chillies- chopped
⅓cup chopped coriander leaves
1teaspoon chopped ginger
1teaspoon chopped curry leavesor 8 to 10 chopped curry leaves
oil for deep frying
salt as required
Firstly rinse and then soak ½ cup chana dal in enough water for 2 hours.
Then drain all the water and add the soaked chana dal in a grinder jar.
Without adding any water grind to a smooth paste. If you want you can grind to a semi coarse paste with some chana dal kept whole. But for this recipe I always grind till smooth. Scrape the sides while grinding to get an evenly ground mixture.
If you are not able to grind, then you can add 1 to 2 teaspoons water or more if required.
Do not add too much water as then you won't able to shape into vadas and then you will have to fry like pakoras.
Finely chop the onion, veggies, green chilies, ginger and coriander leaves. The veggies that I have added are cabbage, carrots, cauliflower, capsicum and french beans.
shaping mix veg vadai
In a pan or bowl add the finely chopped veggies.
Then add this ground chana dal paste in the same bowl.
Add 1 teaspoon chopped curry leaves and salt as per taste.
Mix very well.
Take a portion and shape into round patties or vadai.
frying mix vegetable vadai
Heat oil for deep frying in a pan or kadai.
When the oil becomes medium hot, then gently slid the vadai in the oil. Do not over crowd the kadai or pan. Fry at medium flame.
When the base turns light golden and crisp, then turn over the vada with a slotted spoon.
Flip a couple of times more and fry till the vadai are crisp and golden.
Remove the fried veg vadai with a slotted spoon.
Place them on kitchen paper towels. Prepare all the vadai this way.
Serve hot with coconut chutney or coriander chutney or tomato ketchup.