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Masala Vada
Binjal Pandya

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.
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Course: Appetizer &amp, Snack
Cuisine: Indian
Ingredients Method Notes

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
  • ΒΌ tsp Turmeric powder/Haldi
  • Salt
  • Oil for Deep Frying

Method
 

  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.