Saturday, 15 December 2012

Masala Vada/ Masal Vada

                                  These vadas are my favourite. We don't make it too often because of the frying involved. But it absorbs less oil than the ulundhu vadas.  These vadas can be eaten plain and dont really need to be served witha chutney/ dip or sambar. I miss eating this at my grandmas house with hot tea.....yum!:)

                                  These are all the pictures I could click before serving. Had to take them in the kitchen itself. Sorry guys!.....We had guests at home! Will add and update more pics next time I make these.



INGREDIENTS:
1 cup chana dal/ bengal gram / kadala paruppu
3 green chillies
1 pod garlic (optional)
1 small onion, diced
1/4 tsp asafoetida powder/ hing
2 tbsps mint/ coriander leaves, chopped
1 small stem curry leaves
1 tsp salt (adjust as per taste)


PROCESS:
  • soak the channa dal for atleast 2 to 3 hours. I usually soak them overnight if I remember.
  • wash and drain the dal. 
  • In a blender, grind the garlic and green chillies .
  • Reserve 1 or 2 tbsps of the channa dal. keep aside. Blend the remaining dal in a blender along with the green chillies and garlic without adding water. The consistency should not be too smooth. It should be slightly coarse
  •  In a mixing bowl, combine all the ingredients including the reserved dal . Mix well using using your hand .

  • In a heavy bottomed frying pan heat oil for frying the vadas.
  • Take a lemon sized ball of batter in your hand and flatten it to shape into a vada.
  • Slip it into the hot oil. cook on medium heat. After awhile change sides when it has browned.

  • Dont let it brown too much.
  • Drain on a kitchen towel and serve hot.



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