Thursday, 17 November 2011

Masala Vada Recipe (Deep Fried Lentil Dumpling)

masala vada

Masala vada is a popular variety of vada from South Indian cuisine. Masala vada can be eaten as a snack or as part of the meal.
Recipe of masala vada/ wada
1/2 cup chana dal (split Bengal gram)
1/2 cup arhar dal (toor dal/red gram/pigeon peas)
1/2 cup dhuli urad dal (split, skinless black gram)
1 onion- chopped
A pinch of hing (asafoetida)
8-10 curry leaves
1/2 inch piece ginger
Salt to taste
4 green chillies- chopped
Oil to deep fry
Chopped coriander leaves (cilantro)
1. Wash and soak the dals together for 1/2 an hr. Drain. Keep a handful of chana dal aside.
2. Add ginger, salt, curry leaves and little water to dals and grind to a coarse paste. Do not add too much water, add very little just sufficent for grinding.
3. Take out grinded dal in a bowl and add hing, onion, green chillies, coriander leaves and that handful of intact chana dal to it and mix well.
4. Heat sufficient oil in a kadhai/wok and when the oil is hot enough, turn the heat to medium. Vada will be fried on medium heat.
5. Shape the batter into 1 ½ inch round on your palm and lightly press them to flattish shape. Fry these vadas in oil till golden brown from both sides turning as needed. Drain on an absorbent paper and serve masala vada hot.

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