masala vada also known as paruppu vadai or masala vadai is a popular south indian snack made with chana dal.
Cuisine: south indian
Servings: 7to 8 vadas
Author: Dassana Amit
to be ground
½cupchana dal(husked and split bengal gram)
1dry red chili(sookhi lal mirch) - deseeded and halved
½teaspooncoriander seeds(sabut dhania)
¼teaspoonblack pepper(sabut kali mirch)
to be added to the ground lentils later
1small onion,chopped or ¼ cup chopped onion
1green chilichopped or 1 teaspoon chopped green chilies (hari mirch)
½inchginger(adrak) finely chopped or 1 teaspoon chopped ginger
9 to 10curry leaves(kadi patta) - finely chopped
2 to 3tablespoonchopped coriander leaves(dhania patta)
salt as required
oil for frying
water for soaking chana dal,as required
preparation for masala vada
rinse the chana dal for a couple of times in water.
then soak in enough water for 2 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.
later, in a grinder, add the following whole spices - 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, 1/2 tsp coriander seeds and 1/4 tsp black pepper. grind the spices coarsely.
drain the soaked chana dal very well. then add the chana dal to the grinder jar in which the spices are already there. no need to remove the spices.
grind the dal coarsely. some whole chana dal should be there.
no need to add water while grinding. i did not add any water. if you add water, then it becomes difficult to shape the vadais. if you are not able to grind at all, then add 1 to 2 tbsp water and grind.
scrape and remove the ground dal in a mixing bowl.
add 1/4 cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 8 to 10 curry leaves, finely chopped, 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.
mix very well.
shaping and making masala vada
shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadai, then add 1 or 2 tbsp of rice flour.
heat oil for deep frying in a kadai or pan.
on a medium flame heat the oil.
check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.
now carefully slid the masala vada in the hot oil.
fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.
fry till the vada become golden and crisp. drain the masala vada on kitchen paper towels to remove excess oil.
serve the masala vadai hot tomato ketchup or with coconut chutney.
the recipe can be doubled too. to make the vadas gluten free, skip the asafoetida.