Plant-Based Chana Dal Vada

1

Soak and Grind

Soak chana dal for 3-4 hours. Drain thoroughly to ensure no excess moisture remains. Reserve 2 tbsp whole dal and coarsely grind the rest without adding any water.

2

Mix the Batter

Combine ground dal with reserved whole dal, onion, chilies, ginger, herbs, and spices. Mix in rice flour for crunch. If the mixture is too wet to hold a tall shape, add chickpea flour.

3

Prepare the Press

Preheat your Breville 4-stack. Brush the plates generously with high-heat vegetable oil. Form thick, tall patties and place them in the wells.

4

Cook to Golden

Close the lid and cook until the exterior is golden brown and crisp. The direct contact with the plates creates a "deep-fried" texture without the excess oil.