Chanadal Vada (Senagapappu Garelu/ Lentil Fritters)

It's Makar Sankranti festive time.The harvest festival is celebrated for 3 days, each day   prepping/indulging in several festive delicacies. On the day of Bhogi, which is day 1, we feasted over Sesame rice(Pulagam) and eggplant curry(Vankaya Bajji). Also did the Bhogi pandlu ceremony for my little one.Now on Makar Sankranthi, the day 2,  I have prepared the senagapappu garelu (Chanadal Vada), my quick rice Kheer recipe. I have completed the Sankranthi Saga with a quick Doodh Peda recipe on the day of Kanuma, day 3.

Vada or Garelu is a delicacy made with soaked and ground lentil batter. Then they are deep fried. Lentils play a big part in Indian cooking and particularly in Indian breakfast. Vadas are typically served for breakfast along with some tangy chutney and Sambar . Vadas typically are made with skinned black gram/Urad dal( Medu Vada) , Split green gram with skin/split Moong with skin( Pesara garelu), Chanadal Vada( Senagapappu Garelu). Also other popular ones include Corn Vada, all dal Vada( mixed lentil Fritters). 

These Chanadal Vada are little different from others in their clan, meaning the batter has to be very coarse which gives them a crispy texture. You can make em thicker and softer too. They are good to have with evening tea. We savored them with Ginger chutney this time. 

I ground the batter with grated ginger and green chillies which will give spiciness and a depth of flavors to the Vada. I didn’t add onions but you could add cubed onion pieces. Also you can add chopped green onions which adds nice taste to this garelu. You do not need to add baking soda . Chanadal and Moong dal batter naturally gives the puffiness. Now let's go to the recipe to make these mouth watering fritters. 

Servings:
Four (4)
Total time:
4-5 hrs
Category:
Breakfast,Festive Recipes,Kidzbites
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
2 cups Chana dal
2 bunches green onions(optional)
3 inch ginger
10 green chilli
Salt to taste
Coriander (optional)
Curry leaves

Chanadal Vada step-by-step Recipe with Photos

1. Soak Chanadal for 3-4 hrs.
2. Keep 1/4 cup Chanadal aside. Grind rest Chanadal to a coarse, thick , coarse batter.Add only tiny amount of water or no water for grinding. While grinding add ginger, green chilli.
3. To the batter add salt, finely chopped green onions, coriander and curry leaves.
4. (Do not add baking soda to Chanadal vada.)
5. Heat oil in a Kadai for deep fry.
6. You need to make Vadas on a thick cover. I used a ziplock bag. You can put oil or water after every vada so they do not stick to the cover.
7. Make thick vada for softer texture, thin for crispy.
8. Drop each vada carefully in the oil and fry on medium high to a nice brown color.
9. Serve these vada with ginger chutney or bell pepper chutney.

Tips: 

• If for some reason you got a runny batter don't worry.Add corn flour/corn starch to make it thick.
• You can also pack these for lunch box.

Related Recipes:

• Red bell pepper chutney(Capsicum chutney)
• Coconut chutney