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…
- Channa Dal/Split Bengal Gram – 1 cup
- Rice – 1 tsp
- Curry Leaves – 10 to 15 leaves, torn
- Onion – 1 medium, chopped
- Cinnamon – 2 small stick
- Chilli Flakes – 1 to 2 tbsp (or use green chillies)
- Garlic – 4 to 5 pods
- Fennel Seeds – 1 tbsp
- Salt to Taste
- 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.
Crispy Masala Vada is ready to serve with a cup of tea..!!
- 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.