Chane vade
Chane vade

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chane vade. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Последние твиты от shane wade (@shanewade). If what you did yesterday seems big, you haven't done anything today. -Lou Holtz. Find easy and basic steps of various recipes in this channel. Lets have a look to a new recipe.

Chane vade is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Chane vade is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook chane vade using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chane vade:
  1. Get 1 cups urad dal or uddina bele ▢¼ cup of channa dal or kadle
  2. Take 2 tsp rice flour ▢2 green chillies
  3. Get 3 tbsp dry chopped coconut ▢few curry leaves
  4. Get tbsp coriander leaves, chopped ▢1 inch ginger, finely chopped)
  5. Make ready pinch hing ▢salt to taste ▢oil to fry
  6. Get 1 cup chickpea / chana ▢water, for soaking ▢¼ tsp baking soda
  7. Make ready 1 tsp clove ▢2 pod black cardamom ▢2 inch cinnamon
  8. Get mace / javitri ▢1 tsp fennel / saunf ▢1 tsp shah jeera / caraw
  9. Take 10 dried red chilli ▢2 tbsp aamchur ▢2 tbsp kasuri methi
  10. Take 1/2 tsp salt ▢2 cup tomato puree ▢2 tbsp coriander, finely chopp

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Instructions to make Chane vade:
  1. Wash and soak dal in about 3 cups of water for about 2-3 hours. - - drain all the water from soaked dal. grind urad dal and channa dal together to smooth paste using very little water. i have used authentic grinding stone, but wet grinder or even mixer grinder can be used.
  2. The batter should be thick and use very little water. the right consistency is very important or otherwise, you will not be able to get the vada shape. - - add coriander, green chilli, ginger and chopped dry coconut to the batter. mix it very well.
  3. Add 2-3 tsp of rice flour. rice flour is added to make it crispy. - - add pinch of hing to make it more digestible. - - heat the oil in a frying pan in medium flame. wet your palms and take a lemon size batter. - - make hole in the center and slide it into the hot oil.
  4. The vada should float on top of oil. - - make sure your oil is not too hot. otherwise the vadas would not cook evenly. - - fry on both sides till it becomes golden brown in colour. - - serve medu vada immediately with chutney collections or sambar collections
  5. Firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours. - - transfer the soaked chickpea to a pressure cooker.
  6. Add ¼ tsp baking soda, ¾ tsp salt and 3 cup water. - - pressure cook for 5 to 6 whistles or until the chana is cooked well.
  7. Firstly, in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera. - - roast on low flame until the spices turn aromatic.
  8. Further add 10 dried red chilli and roast until the chilli puffs up and turns crunchy. - - cool completely and transfer to a mixi. - - add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric. - - blend to fine powder without adding any water. - - chole masala powder is ready. store in an airtight container for longer shelf life.
  9. Firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic. - - add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
  10. Further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic. - - now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water. - - saute until the oil separates from the masala paste. - - now add in pressure cooked chana and mix well adjusting consistency as required. - - cover and simmer for 10 minutes or until the flavours are well absorbed. - - finally, enjoy 2 tbsp coriander.

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