|1.||Chana dal / kadale bele / kadalai paruppu / chanaga Pappu / Split Bengal gram 1/2 cup|
|2.||Rice flour 1 teaspoon|
|3.||Onion, chopped, 1|
|4.||Ginger, small piece|
|5.||Green chilies 2-3 or to taste|
Curry, coriander, dill, and pudina or mint leaves - total
Read the Benefits of Curry Leaves in the Blog Post
|7.||Water 1/2 cup|
|9.||Salt to taste|
chana dal. Soak it in 1/2-cup of
water for 1
Drain the water to a bowl. Use this water for grinding, if required.
Keep aside for 20-30 minutes.
the green chilies and leaves
Add chana dal to a mixer jar.
Add 1/2 table spoon of onion pieces and 1/2 of green chilies.
Add ginger and salt.
Grind the items into a coarse paste.
If you are unable to grind, add little water, which you had used to soak the chana dal, to the jar. Grind again.
If there is chana dal, which is not ground, press them with your fingers or leave them as is.
Transfer to a utensil.
chopped onions, green leaves, rice flour and chilies to the ground
1-2 teaspoons of
oil and add it to the masala vada mixture. Mix.
The masala vada mixture is ready.
oil for deep frying in a kadai.
the vada mixture. Keep aside.
Make balls about double the size of a lemon, if you wish to make bigger-size or fewer vadas.
a plastic paper.
Flatten the vada ball to a desired size and thickness.
The number of flattened balls depends on the quantity of oil and the size of the kadai.
if the oil is properly heated: Drop a
dal-sized ball to the oil. If the ball comes to the surface of the
oil immediately, then the oil is hot. Otherwise, heat the oil for some
Keep the heat to medium.
Carefully and gently drop the flattened vadas, one at a time, into the hot oil.
Repeat this procedure, depending on the quantity of the oil you are using.
To freely move the spatula, ensure that you do not fry too many vadas at a time.
when the color of a masala vada changes.
Turn the heat to low, when both the sides turn to light golden brown.
till the masala vadas become golden brown.
Remove the vadas from the oil and place them on a paper napkin.
Masala vada or chana dal vada is ready.
Serve with coconut chutney or pudina chutney and or tomato sauce.
|TIPS||Masala Vada Recipe|
|1.||Using more water for grinding results in a mixture that will make the vadas consume more oil, so keep a tab on the quantity of water you use.|
|2.||Try to fry the vadas as soon as you make the masala vada mixture. Otherwise, the vadas will consume more oil.|
aside 1 teaspoon of soaked chana before
Add this chana to the ground paste. It makes the chana crunchy.
|4.||If you like sour-tasting masala vadas or chana dal vadas, add little lemon juice to the vada mixture.|