I know, I know- I have been out of the blog-land, troubles of this world have me taken over you see and I need to fix it all for me to get back to y’all!
Here is a gorgeous looking and perhaps amazingly tasty vada- it was my mum and my experiment all the way to fruition. Now I think kala or kabuli chana is the one of most underused forms of the fabacae family (compare to its ever popular cousin-chickpea). I love kabuli chana especially in what we call sundal from the Tam-land. If you have never tried sundal made of these babies, you must and I insist. But for now I settled for this minor experiment in the kitchen- kabuli chana vadas.
Kabuli chana, 1 cup soaked overnight in 2 cups water
1/2 onion, chopped
1 tsp cumin seeds
1 tsp fennel seeds
salt and ground red chilli powder to taste
Just like any dal vada- coarsely grind the softened chana (Note: this is not going to have a lot of binding capacity)
Mix in the onions, salt, red chilli powder, cumin and fennel seeds
Make small round balls and pat them gently to flatten them out- shallow fry them in a pan (remember not to turn until one side has been completely cooked)
It tasted yummy folks- although it felt like the usual masal vada- there was something different, something more earthy about it. And it was so simple to make- that is something that I love!