Crispy Masala Vada

Masala Vada

A South Indian meal on a festival day is incomplete without these masala vada. During my college days, I remember sometimes my Mom used to prepare this during tea time. These crispy masala vadas tastes very good with a hot cup of tea especially during winter/rainy day. I picked up this recipe from my mom and here it is... Ingredients:
  1. Channa Dal/Split Bengal Gram – 1 cup
  2. Rice – 1 tsp
  3. Curry Leaves – 10 to 15 leaves, torn
  4. Onion – 1 medium, chopped
  5. Cinnamon – 2 small stick
  6. Chilli Flakes – 1 to 2 tbsp (or use green chillies)
  7. Garlic – 4 to 5 pods
  8. Fennel Seeds – 1 tbsp
  9. Salt to Taste
  10. Oil for deep frying
How to Prepare:
  • Wash and soak channa dal & rice for about minimum 2 hours. Drain water and grind coarsely. Reserve 1 to 2 tbsp of whole dal.
  • Crush fennel seeds, cinnamon stick and garlic pods with the help of mortar and pestle.
  • Now, add all the ingredients in a large bowl along with the reserved dal. Mix well to combine.
  • Take little mixture, make small balls and shape them into discs. Repeat the same with the remaining mixture.
  • Heat oil in a deep kadai, and deep fry the shaped discs until golden brown.
  • Transfer these on a paper towel and serve hot.

Masala Vada

Masala Vada

Crispy Masala Vada is ready to serve with a hot cup of tea..!!

Notes:
  • Adding rice is optional but this makes the vada crispy.
  • Try not adding water while blending the dal, if required just add only 1 to 2 tsp.
 

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