📝 Ingredients:
For Steamed Vada (No Frying!):
- 1 cup chana dal (kadalai paruppu) – soaked 3 hours
- 1 green chili
- 1 tsp fennel seeds
- ½ inch ginger
- A pinch of asafoetida (hing)
- Salt to taste
- A few curry leaves, finely chopped
For Gravy:
- 1 big onion, finely chopped
- 2 tomatoes, chopped
- 1 tsp ginger-garlic paste (or fresh paste)
- 2 green chilies, slit
- ½ tsp turmeric powder
- ½ tsp red chili powder (or as per tolerance)
- 1 tsp coriander powder
- ¼ tsp garam masala (optional)
- 1 tsp fennel seeds
- Curry leaves
- Salt to taste
- 1.5 tbsp cold-pressed coconut oil or groundnut oil (or use 1 tsp ghee for flavor)
- 2 tbsp coconut paste or almond paste (for creaminess without dairy)
- Fresh coriander for garnish
🍳 Instructions:
🔸 1. Make Steamed Vada (Like Koftas)
- Drain soaked chana dal completely.
- Pulse in mixer with green chili, ginger, fennel seeds, hing, and salt—make a coarse paste (do not add water).
- Mix in chopped curry leaves.
- Shape into small balls and steam for 10–12 minutes in an idli plate or steamer.
- Once cool, crumble lightly. Set aside.
🔸 2. Prepare Low-Oil Gravy
- Heat 1.5 tbsp oil in a kadai. Add fennel seeds and curry leaves.
- Sauté onions till soft and translucent (not brown).
- Add ginger-garlic paste and slit green chilies—cook till raw smell goes.
- Add tomatoes and cook till soft.
- Add turmeric, chili powder, coriander powder, salt—sauté till masala is well blended.
- Pour in 1½ cups warm water, let it simmer.
- Add the crumbled steamed vada gently and simmer 10 mins.
- Stir in coconut paste/almond paste and garam masala. Cook for 3 more mins.
- Garnish with fresh coriander leaves.
🌿 Healthy Tips:
✅ Steaming vadas saves calories and is liver-friendly.
✅ Use minimal oil—avoid deep-frying or excess sautéing.
✅ Use coconut or almond paste instead of cream for richness.
✅ Add extra veggies like grated bottle gourd or spinach for nutrition.
✅ Pair with millets dosa, whole wheat chapati, or red rice idli.
