Sabsige Soppu is one of the popular green leafy vegetables in India. A crispy channa dal/Lentil vada is made using the Sabsige soppu/Dill in South India, particularly during festivals. However, it can be eaten as an evening snack on regular days too or as a side dish with lunch, dinner and sometimes with breakfast too.
Usually these vadas are deep fried which consumes lot of oil. Shallow frying consumes lesser amount of oil but gives the same taste and crunchiness . So I prefer to shallow fry them. Continue reading if you want to know how to make these delicious crunchy dill masala vadas.
Prep time: 2 hours
Cook time: 30 minutes
Total time: 2 hours 30 minutes
1 cup channa dal, soaked for 2 hours and drained
1 cup dill (Sabsige soppu), finely chopped
4 Green chillis, chopped
2 tbsp capsicum, chopped
1/2 Inch ginger root
3 garlic cloves
1 tsp cumin seeds
1/4 inch cinnamon bark
Salt to taste
Step 1: Coarsely grind soaked Channa dal, Ginger, Garlic, 3 Green chillis, Cloves, Cinnamon in a mixer grinder. ( Do not grind it like a fine paste). Coarse grinding helps the vada mixture to bind together well and also makes the vada crunchy.
Step 2: Combine ground vada mixture, finely chopped onions, capsicum, dill, cumin, 1 chopped green chilli and salt to taste.
Step 3: Pour enough vegetable oil to fill the bottom of a frying pan. Make golf sized rounds from the vada mixture and flatten them using palm. Gently place each flattened vada in oil and shallow fry on both sides until brown.
Step 4: Serve dill masala vada like shown and enjoy.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Drain water completely from soaked channa dal, else the mixture will become soggy.
- If mixture becomes soggy, add about 1 tbsp of rice flour and mix well.
- It is best to add salt while hand-mixing the mixture.
- Vada mixture can be stored in the refrigerator for 2 days.
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Did you try this recipe? Let me know how you liked it! 🙂
Happy cooking and happy eating ❤