Dal Vada | Chattambade | Aambode | Lentil Fritters - AIR FRYER version

 

You may have already seen my past blog posts on preparing  Dal Vada, Masala Vada and Sabudana Vada traditional way of making by deep-frying them. But, now I have my NEW favorite... Since I got my Air Fryer, I have been experimenting with recipes which usually requires deep frying in oil to make them in Air Fryer with very little oil. To my surprise Air Fried Dal Vada and Sabudana Vada tastes much better and cooks well evenly without the dripping oil. 

Did I mention, I have not deep fried anything since I brought the Air Fryer in Nov of 2020. I am so proud of myself. 

I am still trying to figure out how to make my all-time-favorite Onion Pakodas in Air Fryer. Few times I experimented, the pakodas has turned out dry, not the same. 

 Meanwhile, check out other Air Fryer recipes.

Ingredients: 

• 1 cup - Bengal gram dhal (Chana dhal)
• ¼ cup - Finely chopped onions 
• 3 - Green chilies  ( or as per taste) 
• 1 tsp - Crushed ginger 
• 2 tbsp. - Chopped coriander 
• 1 tsp -  Chopped curry leaves
• 1 tsp -  Fresh dill leaves -finely chopped (use only the leaves and discard the stem) 
• 2 tbsp. - oil
• Pinch of asafoetida (Hing) 
• Salt - to taste 

Method: 

1. Wash and soak chana dal in water for 2 hours ( Tip: if you are short on time, wash Chana dhal and with little water microwave for 5 to 6 minutes. Remove add some more water and let it soak for half an hour)
2. In a blender, add green chilies and ginger. Grind it into fine paste without adding water. Transfer it to a mixing bowl.
3. With help of a strainer, completely drain water from the soaked chana dal. Transfer it the blender. Without adding any water, grind it in to coarse paste . Basically pulse the soaked lentils for 5 to 6 times in the blender. As you will notice in the picture some of the lentils are intact. Transfer it to the same mixing bowl with ginger/green-chili paste.
4. Add salt, 1 tbsp. of oil and coriander/dill/curry leaves to the mixing bowl. 
5. Mix all together, it should form into a ball easily when pressed into one, If needed sprinkle little water if it dry or add little rice flour if the mixture is watery. 

6. Apply little oil on your palm so that the mixture won't stick to your hands. Roll the mixture into lemon sized ball and press slightly flat in between center of your palms to shape into vada. Keep aside on a plate. Work with rest of the mixture to make all the vada ready.

7. Place the shaped vada in the air-fryer basket. you may line it with parchment paper if you wish.  I use a 2-tier wire rack. I brush the rack with oil and place the vada on them. Using 2-tier rack allows me to make about 18 vada at a time. Which helps save time and electricity.




8. Brush or spray the vada(s) with oil. place the rake (or basket) in the air-fryer. 
9. Air-fry for 13 minutes on 395F (200C). 
10. After about 13 minutes, brush/spray oil on the top, now flip the vada over and brush/spray oil on the other side of the vada.  Since I use 2-tier rack, I even switch the vada between top and bottom rack for even cooking and roasting. Airfry for 8 - 10 minutes more, or until done. 
11. Serve hot with chutney or tomato sauce.

Notes, Tips and Variations: 

• *Dill = sabsige soppu in Kannada
• May use red chilies powder instead of green chilies. Vada will turn out dark shade.
• Finely chopped mint leaves (puddina) or or any other greens may be added. 
• 1/4 cup of split white peas can be added while soaking for more crisper vade.
• No onion:  If you plan to make dal vada on a festival or a fasting occasion, then simply skip onions. Add a generous pinch of asafetida to mimic the onion flavors. 
• Soaking: Do not soak chana dal for more than 2 hours. Soaking it for longer time does not result in crispy texture.
• Consistency: The ground mixture has a thick and coarse consistency. If the batter becomes flowing or runny, then add some rice flour to thicken it.
• Shaping: A thick coarse mixture helps to shape the vada easily.