Vadais are popular in South India and are had along with dosa, idli or pongal for breakfast. They can also be had as snacks with tea or coffee. Hot vadas with tea is the best thing for a rainy day. The other types of vada are the ullundhu (urad dal) vada, maddur vada and the dahi vadas. These masala vadas are deep fried with chana dal as the main ingredient.
Masala Vada Recipe
Masala Vada recipe
Category:Snacks
Cuisine:South Indian
Author:Jiya Jesh
Serves:3-4
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
a lentils based deep-fried South Indian snack.
Ingredients
- 1 cup chana dal ( bengal gram dal / kadalai parappu )
- 1 large onion
- 2 green chillies
- 1 inch piece ginger
- 1 tsp cumin seeds
- Handful of semolina ( sooji / rava )
- 1 tsp fennel seeds ( sombu / saunf )
- 1 small piece cinnamon
- A few curry leaves
- Salt to taste
- Oil for deep frying
Instructions
- Soak chana dal for around 5 hrs in enough water.
- Drain water from the dal and keep aside handful of the dal.
- Chop ginger, green chillies and the onions.
- Grind the ginger, green chillies, curry leaves, cumin seeds, cinnamon and saunf without adding any water.
- Then add the chana dal and salt and grind it coarsely. Make sure that you don’t add any water while grinding.
- Now add the chopped onions and grind just once.
- Take this mixture in a bowl. Add the semolina to the mixture and mix well.
- Heat the oil for deep frying.
- Make small ball of the mixture, flatten it and deep fry it.
- Transfer the cooked vadas to a paper napkin to remove any excess oil.
- Serve masala vada hot with ketchup or chutney or just tea/coffee.
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