Spicy Masala Vada
Masala vada are spiced and crunchy fritters made with bengal gram and spices like fennel seeds, coriander seeds, dry red chillies and black pepper.
Servings: 10 masala vada
Calories: 71kcal
Ingredients
To be ground
- ½ cup chana dal (husked and split bengal gram) - 120 grams
- 1 to 2 dry red chilies - deseeded and halved
- 1 teaspoon fennel seeds
- ½ teaspoon coriander seeds
- ¼ teaspoon black pepper
Other ingredients
- ¼ cup chopped onions or 1 small onion
- ½ to 1 teaspoon chopped green chili 1 to 2 green chillies
- 1 teaspoon chopped ginger or 1 inch ginger
- 9 to 10 curry leaves - finely chopped
- 2 to 3 tablespoons chopped coriander leaves
- 1 pinch asafoetida (hing)
- salt as required
- oil for deep frying - as required
- water for soaking chana dal - as required
Instructions
Preparation
- Rinse the chana dal for a couple of times in water.
- Then soak them in enough water for 2 hours.
- Later, in a blender or mixer-grinder, add dry red chili (deseeded and halved), fennel seeds, coriander seeds and black pepper. Grind the spices coarsely.
- Drain the soaked chana dal very well. Then add the chana dal to the mixer-grinder or blender in which the spices were coarsely ground.
- Grind the dal coarsely. Some whole chana dal should be there in the mixture.
- Do not add water while blending. If you add water, then it becomes difficult to shape them. If you have difficult blending them, add 1 to 2 tablespoons water.
- Remove the ground chana dal in a mixing bowl.
- Add chopped onions, green chilies, ginger, curry leaves, coriander leaves, asafoetida and salt as per taste.
- Mix very well.
Shaping and frying
- Shape to medium sized vadai. Make medium sized balls and then flatten them. If you are not able to shape vadai, then add 1 or 2 tablespoons of rice flour in the mixture.
- Heat oil for deep frying in a kadai or pan.
- Let the oil become hot on medium-flame.
- Check the oil temperature by dropping a small portion of the batter in the oil. If it comes up steadily and quickly, the oil is hot enough for frying vada.
- Carefully and gently place the vadai in hot oil.
- When one side becomes pale golden, turn over with a slotted spoon and fry the other side.
- Fry until the masala vada becomes golden and crisp. Remove them with a slotted spoon and place on kitchen paper towels to remove extra oil.
- Serve these spiced masala vada with coconut chutney.
Nutrition
Serving: 1masala vada | Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 6mg | Fiber: 2g | Sugar: 1g | Vitamin A: 53IU | Vitamin B1 (Thiamine): 1mg | Vitamin B3 (Niacin): 10mg | Vitamin B6: 1mg | Vitamin C: 18mg | Vitamin E: 2mg | Vitamin K: 1µg | Calcium: 22mg | Vitamin B9 (Folate): 107µg | Iron: 1mg | Magnesium: 1mg | Phosphorus: 1mg
