Dangar (Crispy Vadas) Recipe

Cooking Directions

• STEP 1.Soak 1 cup of chana dal (split Bengal gram) in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked dal into a coarse paste.
• STEP 3.Add finely chopped onions, green chilies, ginger, coriander leaves, and spices like red chili powder, turmeric powder, and salt to the dal paste.
• STEP 4.Mix well to combine all the ingredients.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Take small portions of the dal mixture and shape them into flat round vadas.
• STEP 7.Gently slide the vadas into the hot oil and fry until golden brown and crispy.
• STEP 8.Remove the vadas from the oil and drain excess oil on a paper towel.
• STEP 9.Serve hot with chutney or as a side dish with main meals.

Cooking Tips

• Make sure to soak the chana dal for at least 4-5 hours to ensure it becomes soft and easy to grind.
• You can adjust the spiciness of the vadas by adding more or less green chilies.
• To make the vadas extra crispy, you can add a tablespoon of rice flour to the dal mixture.
• Serve the vadas immediately after frying to enjoy their crispy texture.

Storage and Serving

• Dangar is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the vadas, you can either microwave them for a few seconds or heat them in a preheated oven at 350°F (180°C) for 5-7 minutes.
• Serve the reheated vadas with chutney or as a side dish.