masala vada recipe, how to make masala vada | masala vadai recipe
masala vada recipe with step by step pics – south indian spiced and crunchy fritters made with chana dal or bengal gram.
i had got requests for masala vadai and it was time i added this favorite south indian snack. usually i prepare the less spiced chana dal vada which has a fewer spices and herbs than this one. you can also check this chana dal veg vadai recipe.
the method of preparing masala vadai is similar to falafel. instead of ground white chickpeas, chana dal or bengal gram is used here. the spices and herbs added here are also different than what is added in falafel.
in the recipe, i prefer to add both red as well as green chilies. but you can add either of them. if only using dry red chilies, then add two chilies instead of one. in the recipe, you can also add grated coconut and use some tuvar dal (pigeon pea lentils) along with the chana dal.
masala vada recipe below:
masala vada recipe
masala vada recipe – popular spiced south indian snack made with chana dal.
the recipe can be doubled too.
to make the vadas gluten free, skip the asafoetida.
lets start step by step masala vada recipe:
1. rinse ½ cup chana dal (split bengal gram) for a couple of times in water. then soak in enough water for 2 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.
2. later, in a grinder, add the following whole spices – 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, ½ tsp coriander seeds and ¼ tsp black pepper.
3. grind the spices coarsely.
4. drain the soaked chana dal very well. then add the chana dal to the grinder jar in which the spices are already there. no need to remove the spices.
5. grind the dal coarsely. some whole chana dal should be there. no need to add water while grinding. i did not add any water. if you add water, then its become difficult to shape the vadais. if you are not able to grind at all, then add 2 tbsp water and grind.
6. scrape and remove the ground dal in a mixing bowl.
7. add ¼ cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 9 to 10 curry leaves (finely chopped), 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.
8. mix very well.
9. shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadais, then add 1 or 2 tbsp of rice flour to the ground lentils to thicken the mix slightly.
10. heat oil for deep frying in a kadai or pan.
11. on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.
12. now carefully slid the prepared vadas in the hot oil.
13. fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side. lower the flame while frying if the oil becomes too hot.
14. fry till the masala vadas become golden and crisp. when the onions on crust of the vadai, look golden, this means the vadai is done.
15. drain masala vadai on kitchen paper towels to remove excess oil.