Masala Vada Recipe
(Chana Dal Vada)
Masala Vada Recipe (Chana Dal Vada) with Pics
Masala vada is a popular South Indian snack made with chana dal (split Bengal gram) and spices. It is a crispy and flavorful fritter that is perfect for breakfast, lunch, or dinner.
Ingredients:
- 1 cup chana dal (split Bengal gram)
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1 inch ginger, grated
- 1/4 cup coriander leaves, finely chopped
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon salt
- Oil for frying
Instructions:
- Wash and soak the chana dal in water for 2-3 hours.
- Drain the chana dal and grind it in a blender to a coarse paste.
- Add the onion, green chili, ginger, coriander leaves, turmeric powder, coriander powder, cumin powder, chili powder, garam masala, and salt to the chana dal paste and mix well.
- Heat oil in a deep frying pan over medium heat.
- Take a small portion of the chana dal mixture and shape it into a vada (round disk).
- Gently slide the vada into the hot oil and fry until golden brown on both sides.
- Remove the vada from the oil and drain on paper towels.
- Serve the masala vada hot with chutney or sambar.
Tips:
- For a crispier vada, add 1 tablespoon of cornstarch to the chana dal batter.
- If the chana dal batter is too sticky, add a little bit of flour to it.
- To check if the oil is hot enough, drop a small piece of the chana dal batter into the oil. If it sizzles and rises to the top, the oil is hot enough.
- Don't overcrowd the pan when frying the vadas. Fry them in batches so that they cook evenly.
- Serve the masala vada hot immediately for the best flavor and texture.
Enjoy!
Here are some other tips for making a great masala vada:
- Use fresh chana dal. The fresher the chana dal, the better the vadas will taste.
- Don't overgrind the chana dal. The chana dal should be coarsely ground, not smooth.
- Add the spices to the chana dal batter and mix well before frying. This will help to ensure that the vadas are flavorful throughout.
- Fry the vadas in medium-hot oil. If the oil is too hot, the vadas will cook too quickly on the outside and be raw on the inside. If the oil is too cold, the vadas will absorb too much oil and be greasy.
- Serve the masala vada with your favorite chutney or sambar. Chutney is a condiment made with fruits, vegetables, and spices. Sambar is a lentil-based stew.
With these tips, you'll be making delicious masala vada in no time!
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