Masala Vada Or Masal Vadai / Tea Time Recipes
Thursday, June 27, 2013
I remember those good old days when i used to ask mom to buy me some delicious Masala Vadas from the street vendor around the corner of our street. I was shy and never used to go by myself, so my mom quickly dart to the vendor, buy some and hand it to me with great pride. I used to crave for these Masala Vadas during rainy season. Well, today was that perfect rainy day, so i am going to share this recipe with you all. Basically Masala Vadas originate from Udupi in Karnataka. It is made with channa dal, known as split yellow peas. Now lets get started.
Ingredients:
| Channa dal | 1 cup |
| Mint leaves | 3 to 4 |
| Cilantro | 1/2 Tbsp |
| Cinnamon | 1 stick |
| Ginger | small |
| Green Cjili's | 3 to 4 |
| Oil | To deep fry |
| Salt | To taste |
Method:
Wash channa dal, add water and set a side for 2-3 hours. Cut chili's and ginger in medium size, so that it would be easy to grind.
First grind, ginger, cinnamon, green chili's, mint leaves and cilantro coarsely.
Drain the channa dal completely and grind coarsely, not too smooth nor very coarse too.
Add the spices and mix well. Add salt to taste.
Keep a bowl with water and wet both the hands. Then make equal sized balls. Heat oil in the kadai meanwhile, shape each ball to flat patties of medium thickness.
Deep fry in oil until golden in color, flipping once in between. Make sure to cook in medium heat for even golden color. Take out the vadas on a tissue paper, then serve hot with tea.
Tips:
- Make sure you soak channa dal for at least 2 hours or your vada may turn hard and too crispy.
- You can also add rice flour or sooji to make it crisp.
- Ginger can be replaced with ginger garlic paste.
- You can even add garam masala.
- Do not add water while grinding the channa dal.
- Instead of green chili's you can also add dry red chili's.
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