By Jasmine Kaur
If you’ve been wanting to have vadas for a very long time, it is time to upgrade to these yummy Rajasthani varieties for breakfast.
A chana dal vada, dipped in kanji is what this dish is all about. For the unversed, kanji is a refreshing concoction made of black carrots and spices.
The moong dal is ground and made into a thick paste. Mixed with onions and green chillies, this vada is also known as mangodi in Rajasthani.
A batter of chana dal, coriander and green chillies is half-fried and then cut into strip before frying again. The vadas are served alongside lehsun chutney.
The huge green chilli is slit and deseeded. This is stuffed with a spicy mashed potato mixture. Covered in gram flour, it is batter fried until golden-brown.
The potato-based vadas are made with boiled and mashed potatoes rolled into roundels and dipped in batter before frying. Serve with mint-coriander chutney.