Usually the vada process is bit lengthy, but this chanadaal vada is bit quick as we just need to soak the daal for just 1 hour and the texture is not sticky when compared to urad daal, so it is easy to blend it. The flavour is irresistible.
Chana daal - 1 cup
Ginger & Green Chilli paste - 1 tbsp
Onion - 1 chopped into small pieces
Chopped Coriander leaves - 1 tbsp
Soak the chana dal for not more than 80 minutes. Drain and blend coarsely.
Transfer the mixture into a bowl, add the green chillies, ginger, onion, coriander and salt and mix well.
Divide the mixture into equal portions and shape each portion into 1/2" thick small round flat balls.
Heat the oil in a kadhai and deep fry them till crisp and golden colour.
Serve hot with chutney