Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.
- Chana Dal [Chick Peas] (split, 1/4 cup)
- Toor Dal [Pigeon Peas] (split, 1/4 cup)
- Onions (chopped, fine, 1/2 cup)
- Coriander Leaves (as desired)
- Curry Leaves (chopped, few)
- Green chili (chopped, fine, 1)
- Ginger (grated, 1 tsp)
- Rice (raw, 1 tsp)
- Oil (to deep fry)
- Salt (to taste)
- Red chilies (2)
Cook time: 45 minutes
Cuisine: South Indian
Category: Snack \ Tiffin
- Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
- Soak red chilies along with the peas.
- Strain the water and add the peas to a grinder bowl.
- Save the water and add if required.
- Grind to a coarse consistency.
- Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
- Mix all the ingredients.
- Heat oil in a pan.
- Make a small lemon sized balls with the batter.
- Wet a plastic sheet and flatten the ball.
- Gently lower the balls and fry on a medium flame.
- Cook on both the sides.
- Transfer the vadas on a paper towel to remove excess oil.
- Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
- While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
- Plastic sheet helps vada to give a bulge at the center and thin on the sides.
- Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.