Vada is a South Indian savory fritter made with soaked lentils and usually fried to a golden crisp. This recipe is baked with little to no oil for a healthier alternative. I used green split pea unlike the typical split chana dal (dry split chickpea) for variation. This recipe works well with chickpeas, black lentil and other legumes.
The most important step is soaking the peas till it plumps up three times their size. I soak the peas for a minimum of 12 – 24 hours to make it easier to digest. Change the soaking water every 3-4 hours, till the water is clear and free of bubbles. Add a pinch of sea salt when soaking overnight to draw out the gas which will form bubbles on top of the water. Be sure to use cold water when rinsing and soaking the peas. Changing the soaking water and adding some sea salt helps reduce bloating and uncomfortable gas associated with legumes.
In the above the picture you see the difference between dry and soaked split peas. Another advantage to soaking the peas for 12-24 hours is the peas grind smoother and cooks evenly….