MASALA VADA

Masala Vada is a crispy and savory deep fried fritter. Masala Vada is a popular snack item prepared with a batter made of chana dal/ gram and a freshly prepared masala powder. These are very easy to prepare. You can  surprise and impress your guests by serving these tasty hot vadas which can be prepared in very less time, like 30 minutes, if you soak the chana dal a few hours before. Do not grind the dal super fine. We need a coarse paste without adding water. Besides chana dal, the other important ingredient in masala vada which plays a major role for its flavourful taste is onion. Addition of cinnamon adds a unique aroma to these vada. If you are craving for something crispy and crunchy then make this vada and your taste buds will not stop thanking me. These vadas are very flavourful and addictive in taste. Serve piping hot vadas with a cup of hot coffee/ masala chai on a chilly winter or rainy evening and enjoy. They can also be served as a part of festival meal.  

INGREDIENTS:

1 Cup Chana Dal / Bengal Gram

1”Cinnamon stick

1-2 Dry Red Chillies

½ teaspoon Cumin Seeds

½ teaspoon Saunf/ Fennel Seeds

1 chopped Onion

Handful Mint Leaves

1 sprig Curry Leaves

1 teaspoon Ginger-Garlic Paste

1-2 Green Chillies, chopped

½ teaspoon Turmeric Powder

Salt as needed

Oil for deep frying

METHOD:

STEP 1 – Add chana dal in a bowl and wash with water a few times.

STEP 2 – Soak it in good amount of water for 1-1/2 hour. Drain completely to a colander.

STEP 3 – In a mixer pot, add cinnamon, cumin seeds, saunf, dry red chillies and grind it coarsely. Set aside.

  

STEP 4 – Now keep 2-3 tablespoon chana dal aside.
STEP 5 – Add rest of the dal to a mixer pot with salt and blend to make a coarse paste. We don’t need a fine paste of dal.

STEP 6 – Transfer the dal mixture in a mixing bowl.

STEP 7 – Add chopped onion, chopped mint leaves, chopped curry leaves, chopped green chillies, ginger-garlic paste  and the soaked dal which we have kept aside. Mix everything until well combined.

STEP 8 – Add freshly ground masala powder and mix well. 

Taste the mixture and if needed add some more salt.

STEP 9 – Take a handful of the dal mixture and check its consistency. If you are able to roll it then proceed. If not be able to roll, take a handful of this mixture and blend to a smooth paste. Mix it with the rest of the batter/ mixture.

STEP 10 – Divide the mixture in equal portions. Wet your hands with water and start making vada.

STEP 11 – Heat enough oil in the kadai on high flame. When the oil if hot enough switch the flame to medium.

STEP 12 - Take a small portion in your hand, make a ball and then flatten it on your palm.  [see notes]         

STEP 13 – Gently drop the vada in hot oil one by one. Only add 3-4 vadas according to the size of your kadai.

STEP 14 – Do not disturb the vada immediately, otherwise they will break.

STEP 15 – Deep fry them on medium flame until golden in colour. When done from one side gently flip it with the slotted spoon and fry from the other side. Make them a bit crisp from both sides.

STEP 15 – Transfer on a kitchen towel with the slotted spoon and drain excess oil.

STEP 16 – Follow the same procedure and fry the rest of the vadas in batches.

Serve piping hot masala vadas with green chutney/ schezwan sauce/ tomato ketchup and enjoy at tea time with a cup of tea or coffee.

NOTES: *If you are not sure about rolling vada on hands, then use a plastic sheet/ cloth to roll them.