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Pan fried Cashew and Channa dal fritters/vada

Vada5

About:

These fritters loaded with split pea, cashew they are just bursting with flavours!! Cashew and peas have always been a favorite of mine, and they pair perfectly with mint and slightly crispy by addition of rice flour.  They are nice served warm but even better if served straight from the pan, piping hot!

It can be served as it is with just a little fresh lemon juice squeezed over top or tastes great when served with your favourite dips or can also be served as a side dish or can be enjoyed as an evening snack with tea or coffee.

Yields- 12-15
Preparation time-10 minutes
Soaking time-2 hours
Cooking time- 6-8 minutes per batch

Ingredients:

  • Channa dal/split pea-1cup
  • Cashew-1/4cup
  • Roughly chopped cashews-2-3tbsp (optional)
  • Finely chopped onion-1small
  • Chopped fresh mint- a handful
  • Chopped fresh cilantro/mint-a handful
  • Corn starch-2tbsp
  • Rice flour-2-3tbsp
  • Green chillies-3
  • Ginger-1/2inch
  • Oil- for toasting
  • Salt- to taste

Procedure:

  • Wash and soak split peas/channa dal for 1-2hours should be enough( or if time permits soak overnight which makes it more softer and easier to process)
  • After soaking time drain- place the split peas, green chillies, 1/4cup of cashews, ginger in the food processor and pulse until smooth (try to blend without water if you find it tough just 1-2tbsp of water can be added-but make sure not to add more water).
  • Scrape the mixture into a bowl, stir in rice, flour, corn starch, chopped cashew, onion, mint, coriander. Season the mixture with some salt.
  • Heat a frying pan/ tawa over medium heat –grease some oil.
  • Scoop out a spoon full of the mixture the pan and slightly flatten using back of the spoon- cook for 3-4minutes, flip and cook further for 2-3minutes or until cooked through.
  • Transfer to the plate, cover with foil to keep warm.
  • Repeat with the remaining mixture.

Vada4

Serve hot with any dip of choice.

Note:

  • Make sure not to add more water while blending as too much water makes the mixture makes soggy.
  • Spices can be personalised as per the taste.
  • 3-4 fritters can be cooked at a time depending on the size of the pan.

I am bringing this post to Kimmy’s HVF#38

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on March 7, 2015, in Indian, Starters. Bookmark the permalink. 28 Comments.

  1. Love ur version I should try this way sometime

    Liked by 1 person

  2. Chitra, I really enjoy your posts, these vada’s are the types of things I enjoy making and I shall add the recipe to my list. I did try making ‘donut’ shaped vada’s before but they didn’t hold their shape!!!

    Like

  3. These look amazing, Chitra! I had to pin this, your meals look delicious! 🙂

    Liked by 1 person

  4. They sound wonderful!

    Liked by 1 person

  5. yummy food Chitra! 🙂

    Liked by 1 person

  6. It looks more like adai for me…You always sneak peak some nuts which is a great idea Chitra 🙂

    Liked by 1 person

  7. I have to make these Chitra!!! Love the combination!! 🙂

    Liked by 1 person

  8. Chitra, these fritters look amazing! I love fritters. Definitely going to try these, I have a bag of split peas that I’m not sure what I actually bought them for…so I will use them for these fritters 🙂

    Like

  9. Grazie Chitra for dropping by my blog!…love these fritters of yours and your blog so am now following you!…

    Like

  10. These sound so good Chitra! I love the sound of the flavour – the split peas & cashews along with the fresh herbs. I can almost taste them coming fresh off the pan. Yum! Thanks for sharing this at Healthy Vegan Fridays – I am pinning this recipe to the Pinterest Board. I look forward to what you share this week =)

    Like

  11. Reblogged this on Dispensable Thoughts and commented:

    Fritters are fun! There are so many variations on the recipe too! This one has cashews. Yum!!!

    Like

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