Ingredients

• 150g - puffed rice
• 250g - chana dal (soaked for 4 hours)
• 3 green chillies, cut into small pieces
• 1 tsp - chopped ginger
• Salt
• 1 tbsp - chopped coriander leaves
• 1/2 tbsp - chopped curry leaves
• 2 medium onions, cut into small pieces
• 2 pinches of aniseed
• 2 tbsp - rice flour
• Oil to deep fry

How to Make Chana dal and puffed rice vada

• Wash puffed rice thoroughly (to remove any fine sand particles) and squeeze dry; keep aside.
• Drain dal and make a coarse paste with a little water.
• Mix all the ingredients (except oil) thoroughly and prepare a tight paste.
• Make 1/2-inch thick vadas and fry in oil on medium heat to a nice golden colour.
• Remove onto a paper towel to absorb excess oil, if any (usually this vada does not absorb oil).
• Serve as a teatime snack.