Thursday, 30 May 2013

Masala Vada Recipe

Posted by Veena Karanth at 08:05:00
Masala vada is one of the yummiest fried snack in South India. Its smell is very aromatic and awesome. It is one of the most common fried item in south India.This snack goes very well with a cup of coffee or tea especially on a gloomy rainy day. Nowadays even the street vendors have started selling this snack. Now, let me explain how to make this crispy and yummy snack.

masala vada (fritter)

How To Prepare Masala Vada

The whole process takes about forty five minutes.

Ingredients For Masala Vada

  • Bengal gram dal  ( Chana Dal ) - 1 cup
  • Urad dal (black gram) - 2 tbsp
  • Onion - 2
  • Green chillies - 5 to 6
  • Curry leaves - 2 strands
  • Garlic - 6
  • Ginger - 1 inch
  • Mint Leaves ( pudina leaves ) - 6 to 7 strands
  • Coriander leaves - one small bunch
  • Cloves - 2
  • Salt as per taste
  • Oil for deep frying
  • Sabaske leaves ( Dill Leaves) -1 bunch
  • Asafoetida - 1 small pinch

Method To Make Masala Vada

  • Soak bengal gram dal ( Chana Dal ) and urad ( black gram ) in water for two to three hours.
  • Grind three fourth of the Bengal gram dal to a smooth texture by adding minimum quantity of water.
  • Grind the other one fourth cup of Bengal gram dal and urad dal into a coarse mixture consistency.
  • Grind half onion, ginger, garlic, green chillies into a paste.
  • Mix all the grounded items together in a bowl.
  • Add chopped coriander leaves, mint ( pudina leaves ), sabaske leaves ( Dill Leaves), remaining onions, salt, curry leaves, asafoetida.
  • Heat the oil for deep frying.
  • Now when the oil gets heated, roll out small balls from the dal mixture, flatten it slightly in your hand and put it in the frying pan.
  • Keep stirring every now and then.
  • When the vadas turn golden brown in colour, remove it from the oil pan and place it over the tissue paper.

Now your Masala vadas are ready to be served.!!!

Kitchen Masti Points

  1. You can omit the sabaske leaves ( Dill leaves)  if you desire and simply prepare the vada.
  2. But in my opinion, it is better to add the dill leaves since this is where it gets its unique aromatic smell from.
  3. While grinding the dals, see to it that the moisture content is very less. Or else, if it turns watery, then you won't be able to form vadas out of the dal mixture.
  4. In case if the dal mixture turns a bit watery, you can add two tsp of rice flour or rava (semolina).
  5. You can add chopped garlic, if you wish to have more garlic flavor in the vada.

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