Low Budget Recipe: “Masala Vada”- a crispy, very flavorful and additive in taste fritters made from chana dal and spices is a MUST have dish! (Recipe in the comments)

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  1. Masala Vada, a crispy and savory deep fried fritter made from chana dal and spices, is a popular street food. Process for making chana dal vada is very simple and takes very less time except for the time required for soaking the chana dal. Serve it as an evening snack with tea/coffee or with green chutney and tomato ketchup. It can also be served as a side dish with south Indian meal.

    CLICK [HERE](https://youtu.be/OxxO5Td226g) for step-by-step video recipe.

    Ingredients:

    • Oil for frying

    • Green Chilli (Finely Chopped) – 2

    • Cilantro/Coriander (Finely Chopped) – 2 to 3 tbsp

    • Salt to taste

    • Curry Leaves (Finely Chopped) – 1 t

    • Hing/Asafoetida – Pinch

    • Ginger (Finely Chopped) – 1/2 Inch

    • Onion (Finely Chopped) – 1 Small

    For Grinding:

    • Chana Dal/Bengal Gram – 1 cup

    • Dried Red Chilli – 1

    • Garlic (Chopped) – 5 to 6 Cloves

    Method:

    1. Wash and soak chana dal in water for 2 hours. Transfer soaked dal to a colander and drain the water.

    2. Transfer drained dal to the small jar of a mixer grinder.

    3. To it add dried red chilli & garlic cloves.

    4. Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. It should be okay if a few whole dal remains (this would give a nice chunky texture to vada).

    5. Transfer it to a medium bowl. Add finely chopped onion, green chilli, ginger, curry leaves, coriander leaves and salt.

    6. Mix all ingredients well. Mixture should not be very moist or dry. If the mixture is too crumbly and it’s difficult to make vadas from it, then grind 1/4 cup mixture again until smooth and mix with the remaining mixture. If the mixture is too moist and it’s hard to shape vadas, add 2-3 teaspoons of rice flour or gram flour in the mixture.

    7. Refrigerate the mixture for 15 – 20 minutes. This makes crispy vadas. This step is optional. Cooking immediately tastes good too!

    8. Heat oil in a deep frying pan over medium flame. When oil is medium hot, slide 2-3 vadas in oil from the side of pan and deep fry them until golden brown and crispy.

    9. Transfer them to a plate on paper napkin. Deep-fry remaining vadas. Masala Vadas are ready to serve.

    Serve it with tea/coffee or with green chutney and tomato ketchup.

    Tips:

    1. Don’t add water while grinding the dal.

    2. Do not deep-fry vadas on high flame otherwise they will turn dark brown fast and remains uncooked from inside.

    3. Place mixture in refrigerator for 15-20 minutes before making vadas in step-5. This would make crispier masala vada.

    4. If you add water, then it becomes difficult to shape the chana dal vada. If you are not able to blend at all, then add 1 to 2 tablespoons water and then blend.

    5. Do not soak for longer than 2 hours as this would not give a crispy and crunchy texture to the dal vada.

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