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Masala Vada Recipe
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Manjula's Kitchen
| Masala Vada is a South Indian favorite snack that is made with spiced chana dal. They are delicious crunchy on the outside and soft inside. Masala Vada is a popular street food in South India. Try serving along with your afternoon tea. | |
| 1 cup | chana dal or also known Bengal gram |
| 1 tablespoons | rice flour |
| 1 cup | potatoes boiled peeled and mashed |
| 1 teaspoon | salt |
| 1-1/2 teaspoons | fennel seeds crushed |
| 1 teaspoon | mango powder |
| 1/2 teaspoon | black pepper crushed |
| 1/8 teaspoon | asafetida |
| 1 tablespoon | ginger paste |
| 2 tablespoons | finely chopped green chilies |
| 1/4 cup | cilantro finely chopped |
| oil to fry | |
Method
Wash and Soak chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
Drain the water, keep 2 tablespoons soaked dal aside. Grind dal coarsely without adding any water. I like to use food processor.
Take out the dal in a mixing bowl, add all the ingredients, potatoes, rice flour, salt , fennel seeds, mango powder, black pepper, asafetida, ginger, green chili, cilantro and soaked chana dal. Mix it well.
Lightly wet your palms, this will make easy to roll the vadas. Take a lemon size ball of the mix, flatten it with your hands, making them to about half inch thick patties. This should make about 16 patties. I like to make few of patties before I start frying.
Heat oil the oil in a frying pan, (frying pan should have about 1” of oil) over medium heat. Oil should be moderately hot when you drop the vada, oil should sizzle and come to surface slowly. Gently drop the vadas in oil making sure they don’t overlap.
Fry the vadas both sides till golden brown and crisp, turning over two to three times. This should take 6-7 minutes. Repeat the same procedure for the rest of the mix.
Take them out over paper towel, this absorb the access oil.
Serve vadas as they are or with chutneys, I like them with coconut chutney.
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