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Masala Vada

Masala Vada

Masala Vada

Masala Vada or Vadai also known as South Indian Chana Dal Vada or Parrupu Vadai. Masala Vada is really delicious, tasty and making a great combination with tea or coffee. This Masala Vada delicacy made using soaked chana dal with onion and fennel seeds, which gives them very unique flavor.

Masala Vada

Masala Vada is my one of the favorite snack. I had this Vada in Mumbai so many times at different South Indian hotel where I used to live, but first time I had best ever Masala Vada when I was in Hyderabad. It was so delicious, crispy and so yummy. I was almost addicted with that one. After moving to USA, as it’s not possible to get Masala Vada like Hyderabad, I have decided to try at home. First time it was different experience to make but it was amazing and result came out really awesome. Now I am making this at home every alternate week for my tea time snack. My husband is saying “Homemade Vada is really tasty and similar like those what we had in Hyderabad”, but I think now I am making better than that…

Masala Vada

Ingredients:

• 1 cup Chana Dal/Bengal Gram
• 1-2 tbsp Suji/Semolina
• 1 Medium Sized Onion Chopped
• 7-8 Curry Leaves
• 3-4 Green Chili
• Small Piece of Ginger
• 2-3 Garlic Clove
• 1-2 tsp Fennel Seeds/Saunf
• 3-4 tbsp Chopped Coriander and Mint Leaves
• ¼ tsp Turmeric powder/Haldi
• Salt
• Oil for Deep Frying

Masala Vada

Method:

1. Wash and soak the chana dal for 2-3 hours, and then drain the chana dal completely.

Masala Vada 1

2. Add the soaked chana dal, green chili, fennel seeds, ginger, and garlic into the food processor or a blender and then blend it coarsely, do not make paste.

Masala Vada 2

3. Remove the coarse paste in then mixing bowl. Add chopped onion, chopped coriander-mint leaves, suji and salt and mix it well, do not add water. It looks crumbly but it will get together.
4. Take a small portion of mixture and make small ball, then flatter it between your palms and arrange on a plate. Repeat step4 and make few more balls.

Masala Vada 3

5. Heat oil in a kadhai/pan for the deep frying. Now place the 3-4 prepared tikkis/patties in oil carefully, fry it on the medium flame till both side becomes golden brown, use same process for remaining tikkis.

Masala Vada 4

6. Now remove the fried masala vadas on the absorbent paper. Masala Vada is ready serve with green chutney.

Masala Vada

Tips:

• Do not add water while blending the dal, make semi coarse mixture.
• Do not add water in a mixture, use crumbly mixture for Vada.
• Fry Vada always on the low to medium flame.

Masala Vada

Masala Vada
 
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Masala Vada or Vadai also known as South Indian Chana Dal Vada or Parrupu Vadai. Masala Vada is really delicious, tasty and making a great combination with tea or coffee. This Masala Vada delicacy made using soaked chana dal with onion and fennel seeds, which gives them very unique flavor.
Author: Binjal Pandya
Recipe type: Appetizer & Snack
Cuisine: Indian
Ingredients
  • 1 cup Chana Dal/Bengal Gram
  • 1-2 tbsp Suji/Semolina
  • 1 Medium Sized Onion Chopped
  • 7-8 Curry Leaves
  • 3-4 Green Chili
  • Small Piece of Ginger
  • 2-3 Garlic Clove
  • 1-2 tsp Fennel Seeds/Saunf
  • 3-4 tbsp Chopped Coriander and Mint Leaves
  • ¼ tsp Turmeric powder/Haldi
  • Salt
  • Oil for Deep Frying
Instructions
  1. Wash and soak the chana dal for 2-3 hours, and then drain the chana dal completely.
  2. Add the soaked chana dal, green chili, fennel seeds, ginger, and garlic into the food processor or a blender and then blend it coarsely, do not make paste.
  3. Remove the coarse paste in then mixing bowl. Add chopped onion, chopped coriander-mint leaves, suji and salt and mix it well, do not add water. It looks crumbly but it will get together.
  4. Take a small portion of mixture and make small ball, then flatter it between your palms and arrange on a plate. Repeat step4 and make few more balls.
  5. Heat oil in a kadhai/pan for the deep frying. Now place the 3-4 prepared tikkis/patties in oil carefully, fry it on the medium flame till both side becomes golden brown, use same process for remaining tikkis.
  6. Now remove the fried masala vadas on the absorbent paper. Masala Vada is ready serve with green chutney.
Notes
• Do not add water while blending the dal, make semi coarse mixture.
• Do not add water in a mixture, use crumbly mixture for Vada.
• Fry Vada always on the low to medium flame.
3.5.3208
Masala Vada was last modified: June 8th, 2016 by Binjal's VEG Kitchen

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07/29/2015   Binjal's VEG Kitchen
  Appetizers & Snacks, Streetfood & Chaat     appetizer, breakfast, easy, festive, fried, gluten free, indian, lentil, Snack, vegan
  • Chocolate Banana Cake
  • Pudina Lachha Paratha

4 Responses to “Masala Vada”

  1. Hardip Bedi / 2 Aug 2015 12:39pm #

    fantastic. Thank you.

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    • Binjal's VEG Kitchen / 3 Aug 2015 8:29pm #

      thanks Hardip Bedi!!

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  2. Dolphia Nandi / 30 Jul 2015 10:18am #

    Oh Binjal! They are so beautiful :))

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    • Binjal's VEG Kitchen / 30 Jul 2015 3:30pm #

      thanks Dolphia!!

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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