Hot and Spicy Dalvadas

Bhajiyas and Pakodas are favourite finger-foods for Indians, and one such variation that involves using different types of lentils instead of vegetables is called the "Dal vada". It is a flavorful and healthy combination of several dals, and what makes it more interesting is the fact that they can be easily stored for a few days. The coriander, chillies and coconut and peanuts contribute to the spice and crunch in this dish. It is extremely easy to make and can serve to be a wonderful breakfast or brunch item!!

Ingredients
1/2 cup grated coconut
3 tbsp onions - chopped (optional)
1/2 cup peanuts
1 cup moong dal
1/4th cup udad dal (optional) (You can substitute it with chana dal too)
1/2 cup uncooked rice
1 1/2 cups besan (chick-pea flour)
3 tbsp coriander - chopped
1 tbsp ginger-green chilli paste
2 tsp turmeric powder
2 tsp red chilli powder
2 tsp garam masala
2 tsp sugar
lemon juice - to taste
few sesame seeds (till)
salt - to taste

Method
Soak the peanuts in one bowl and the udad dal, rice and mung dal in another bowl - both in warm water overnight. In the morning, take the peanuts and add the grated coconut, ginger and green chilli paste and coriander to it and grind into a coarse powder. Take the soaked mung dal, udad dal and rice, remove water, add a little turmeric powder, salt and oil to it and grind it into a thin semi-liquid paste. To this add the peanut mixture and again blend everything together by pulsing for 2-3 times. Then add all the spices, sugar, chopped onions, lemon juice and salt. Now divide the mixture into small portions. Grease your hands with oil and form small flat vadas out of the mixture.

Heat oil for frying in a pan on medium-high, then slowly drop 3-4 vadas in the oil at a time and deep fry till golden brown. Remove and place on tissue paper to soak off excess oil. Serve hot with Tamarind or Green chutney!! These can also be preserved in air-tight containers for at least 5-6 days. You are bound to ask for more of these tiny-tots once you get your hands on one of them!!

Tip: Udad dal and Rice help in making the vadas softer, especially if you want to keep them for a few days, so try to use these ingredients. You can even use roasted cashews instead of peanuts.

This goes to Margot's Veggie Awareness Month event as my contribution!