Masala Vada

Name: How to cook Masala Vada - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Masala Vada

#SIS Masala Vada also known as Parippu Vada is a savoury ,spiced,crunchy fritters that are a popular South Indian street food and also savoured as a tea time snack .These lentil fritters are made with Bengal gram or Chana Dal .A mixture of spices are added to the coarsely ground dal to make it crunchy and flavourful. These lentil fritters are usually served as a tea time snack with chutneys like curry leaves chutney or coconut chutney etc., but they can also be served as a side to main course meal of sambar and rice,lemon rice, curd rice,pulihora etc.

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

1 cup

Bengal Gram or Chana Dal

onions chopped finely

1 tsp

ginger paste

1 tsp

garlic paste

3-4

green and red chillies

1/4th cup

curry leaves

1/2 tsp

cumin seeds

1/2 tsp

fennel seeds

2 tbsp

coconut grated

2 tbsp

rice flour

As Per Taste

Salt

1/2 tsp

baking powder

2 tbsp

coriander chopped

As needed

oil for frying

Cooking instructions

* Step 1

Wash and soak chana dal for 3 hours.Then strain the water completely. Add curry leaves, green chillies,ginger garlic paste,fennel and cumin seeds to a blender.Reserve 2 tablespoon of soaked chana dal and set aside.Now grind the remaining dal coarsely without water adding the herbs and spices.If needed few spoons of water may be drizzled while grinding.

* Step 2

Transfer the paste into a bowl.Add chopped green and red chillies,chopped onion,remaining soaked chana dal, cumin and fennel seeds,chopped coriander and few curry leaves, grated coconut and rice flour.Mix together all ingredients. Add salt to taste, baking powder and 1 tbsp hot oil and knead to a binding mixture.

* Step 3

Shape vadas by patting a lemon sized ball flat on a wet hand.Heat oil to a smoking point and carefully slide the vadas in hot oil.Deep fry on medium flame flipping once between till they turn golden and crispy.Serve them hot with aromatic curry leaf chutney,coconut or coriander chutney,or tomato chutney as a teatime evening snack or as a side with sambar and rice,lemon rice, curd rice,pulihora etc.