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Rate This Recipe
5-6 (mild hot)
1 medium sized
salt to taste
How to Make Senaga Vadaa
Soak the channa overnight the previous day. Grind the soaked chana with the chillies, ginger, garlic and salt.
Don't make a complete thin paste of it.
Grinding should be thick and little of channa pieces must be seen here and there.
Take the batter in a bowl. Dice the onions into small pieces and add to the vada batter.
Heat oil in a kadai, make small flat cakes of the batter either on your palm (moistened with water) or on an oiled / moistened plastic sheet.
Then on medium heat, fry the vadas nicely till they appear reddish brown.
Serve them with ketchup or with any chutney.
But they can be had just like that too. You can add green chillies according to the degree of hotness you prefer.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.