Masala Vada Recipe, How To Make Masala Vada
Spicy deep fried fritters made with chana dal / bengal gram...
Ingredients
- 1 cup chana dal split bengal gram
- 2 chopped green chillies
- 2 dried red chillies
- 1 tablespoon coriander seeds powder
- 1 teaspoon cumin seeds powder
- ½ teaspoon garam masala powder
- 1 teaspoon ginger garlic paste
- salt - to taste
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon finely chopped onions
- oil for deep frying.
Instructions
- Firstly, soak chana dal(split bengal gram) for about 7 - 8 hours in water.
- After soaking the dal, drain the water completely from the chana dal.
- In a blender, add the soaked dal, into it add the salt, add the chopped green chillies, dried red chillies.
- Also add into it coriander seeds powder, cumin seeds powder, garam masala powder, ginger garlic paste.
- Blend the whole mixture coarsely in a blender.
- Take the blended mixture out in a bowl.
- Into it, add chopped coriander leaves, chopped onions and mix well.
- Check the taste of salt and add if required.
- Heat oil in a wok for deep frying.
- Take small portions of the thick batter and make round patties.
- Drop the vadas one by one carefully into the oil.
- On medium flame fry the vadas until golden brown on all sides for about ten minutes.
- Take them out and spread them on an absorbent paper.
- Serve hot with sauce or ketchup or chutney dip.
Notes
1.While blending, water is not added as we require a very thick and coarse paste to make these vadas.
2.Few more ingredients like black pepper, fennel seeds powder, carom seeds, curry leaves too can be added to enhance the flavor or to give more spicy flavor.
3.Garam masala powder and dried red chillies can be skipped to reduce the spicy flavor.
4.Do not deep fry on high flame as frying on high flame would make the vadas cook outside but the inner side is not cooked completely.
5.Soaking of the dal is must to make the masala vada.
2.Few more ingredients like black pepper, fennel seeds powder, carom seeds, curry leaves too can be added to enhance the flavor or to give more spicy flavor.
3.Garam masala powder and dried red chillies can be skipped to reduce the spicy flavor.
4.Do not deep fry on high flame as frying on high flame would make the vadas cook outside but the inner side is not cooked completely.
5.Soaking of the dal is must to make the masala vada.
Nutrition
Nutrition Facts
Masala Vada Recipe, How To Make Masala Vada
Amount Per Serving
Calories 450
* Percent Daily Values are based on a 2000 calorie diet.
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