Masala Vada
Tuesday, December 20, 2022
Masala Vada is similar to Dal vada, but with more spices and flavor.
Masala vada goes well with coconut chetney
Ingredients:
- ¼ cup - chopped onions or 1 small onion
- 1 tsp - chopped green chili
- 1 tsp - chopped ginger
- 9 to 10 - curry leaves – finely chopped
- 3 tsp - chopped coriander leaves
- 1 pinch asafoetida (hing)
- salt as required
- oil for deep frying – as required
- water for soaking chana dal – as required
- Ground together
- ½ cup - chana dal (husked and split bengal gram) – 120 grams
- 1 - dry red chili – deseeded and halved (or red chili powder may be used)
- 1 tsp - fennel seeds
- ½ tsp - coriander seeds
- ¼ tsp - black pepper
Method:
- Rinse chana dal couple of times in water. Then soak in enough water for 2 hours. [if short on time, microwave(with water) for 5 minutes and let it sit for about 30 minutes]
- In a blender, add dry red chili, fennel seeds, coriander seeds and black pepper. Grind the spices coarsely
- Drain all the water from the soaked chana dal. Add the soaked lentils to the blender along with the spices and grind the lentils coarsely. Some whole chana dal should be there. No need to add water while grinding.
- Remove the ground dal-spice mix in to a mixing bowl.
- To the mixture, add chopped - onions, green chilies, ginger, curry leaves, coriander leaves, asafetida(hing), and salt as per taste.
- Mix everything together.
- Meanwhile, heat oil in a fry-pan
- Let the oil become hot on medium heat. to test if the oil is ready, drop a tiny portion of the masala vada mixture in the hot oil. If it comes up bubbling and quickly on to the surface of the oil, you can begin frying.
- Shape the mixture to a big lemon sized ball, press slightly to flatten it on your palm.
- Gently drop the vada to the hot oil, may fry multiple vada at a time depending on the size of your fry-pan.
- Let one side become light golden and then turn them over with a slotted spoon. Then fry the second side. If the oil becomes very hot, reduce the heat.
- Fry until masala vada turns crisp and golden. Flip each vada a couple of times for even frying.
- Remove the vadas with a slotted spoon and place them on kitchen paper towels to remove extra oil. Use up the entire masala vada mixture to shape and fry as shown in the steps above.
- Serve these spiced masala vada hot with coconut chutney.
TIPS:
No onion: If you plan to make dal vada on a festival or a fasting occasion, then simply skip onions. Add a generous pinch of asafetida to mimic the onion flavors.
Soaking: Do not soak chana dal for more than 2 hours. Soaking it for longer time does not result in crispy texture.
Consistency: The ground mixture has a thick and coarse consistency. If the batter becomes flowing or runny, then add some rice flour to thicken it.
Shaping: A thick coarse mixture helps to shape the vada easily. For super crispy vadai, flatten them more.
Labels: Appetizers, breakfast, Fritters, Lentil, Side-Dish, Snack, South-Indian Dish, Vegetarian
~ Masala Vada ~
Posted by Swetha @ 12/20/2022 02:55:00 PM ::
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Posted by Swetha @ 12/20/2022 02:55:00 PM ::
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