Dal Aloo Vada

INGREDIENTS

• 4 tablespoons toor dal (arhar dal)
• 4 tablespoons whole masoor dal
• 4 tablespoons channa dal
• 4 tablespoons split moong dal
• 1 onion, chopped
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 4 potatoes (aloo), boiled and mashed
• 1 tablespoon chopped coriander leaves
• 1 tablespoon lemon juice
• 1 green chilli
• 1 teaspoon cumin seeds
• 1 tablespoon pav bhaji masala
• 1 tablespoon jaggery powder
• 1 tablespoon dry mango powder
• 1 tablespoon cumin powder
• 1 tablespoon salt
• 2 tablespoons oil

METHOD

• Soak all the dals for 60 minutes.
• Heat 1 tablespoon of oil in a pan, add the cumin seeds and let them crackle.
• Add the chopped onions and 1 teaspoon each of the ginger and garlic pastes and sauté. Next, add the mashed potatoes, pav bhaji masala and some salt and cook well.
• In the end, add the chopped coriander leaves and lemon juice, turn off the flame and let the mixture cool.
• Make a paste of all the dals with the remaining ginger and garlic pastes, green chilli, jaggery powder, dry mango powder, cumin powder and salt and keep aside.
• Now make 1.5cm balls of the mashed potatoes and set aside.
• Heat your appe pan. Brush some oil in the grooves of the appe pan and add 1 tablespoon of the dal batter in each groove.
• Immediately dip a potato ball in each of the grooves. The ball should sink in little by little till the entire ball is covered with the batter (this should give you an idea of how small your potato balls should be).
• Now cover the appe pan and let the vadas cook till they are crispy on one side. Flip them and let them cook on the other side too. Sprinkle some oil as needed to cook well. Once done, serve them with any dip, chutney or even curd.