Dal Vada….. with a healthy twist!

Ingredients-

• ½ cup chana dal or yellow split peas
• 2 cloves of garlic
• 2 dried red chilies (or to taste)
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ cup  fresh steamed or defrosted corn kernels
• ½ avocado, peeled, pitted and chopped
• Sea salt to taste
• Olive oil

To make the Dal Vadas-

1. Wash the chana dal with several changes of water and drain. Soak in fresh water for about 4 hours. Drain reserving about ¼ cup of the water. Grind the chana dal, garlic, chilies and cumin seeds, using only as much water as needed to grind the dal and spices coarsely.
2. Add the corn kernels, avocado and salt. Mix well.
3. Heat the appe/abelskiever pan over medium heat. Add a drop of oil in each indentation and immediately top it with the chana dal batter. Add a couple of drops of oil around the side of each indentation. Reduce heat to low and cover.
4. Let them cook for about 3~4 minutes or until golden brown. Turn them in the pan, cover and let them cook on the other side for about 2 minutes.
5. Repeat with the rest of the batter. Serve with avocado chutney.

Notes-

• Finely diced onion, cilantro, curry leaves or celery also taste good in this batter.
• Batter can be made ahead of time and refrigerated. Bring it to room temperature before making the vadas.