Masala Vada
An authentic blend of lentils and spices fried to perfection
Masala Vada or spicy Bengal gram patties is the first choice of spicy snacks
when it comes to festive occasions in Karnataka. The crispy crunchy vada
with few whole lentils and the aroma of fresh herbs and spices makes it a
rather special treat with hot coffee or hot rice.
Ingredients: (Serves 4)
- 1 cup Bengal Gram/Split
- Chana Dal
- 4 – 5 Green chillies
- 1 inch Ginger piece
- Salt to taste
To mix
- One medium sized onion finely chopped
- One small bunch dill leaves finely chopped
- Coriander leaves & Curry leaves finely chopped
- A pinch of asafoetida
Preparation Steps:
Soak the lentils for 3 to 4 hours. Drain the excess water from the dal and keep aside. In a mixer, grind half the quantity of soaked lentils and the remaining ‘to grind’ ingredients to a coarse paste. Do not add water. The moisture in the lentils would be sufficient. To this paste, add the remaining soaked lentils and just ‘pulse’ the mixer a few times. Make sure to not grind it to a paste. You should be able to see a few whole lentils. That is the texture we want for a crispy vada. Transfer it to a wide bowl. Add chopped onions, dill leaves, green chillies, coriander leaves,curry leaves, asafoetida and hot oil, Mix well
To make Vadas:
Pour oil into a frying pan and heat on medium high flame. Take a lime-sized ball of the mixture and pat them onto the greased palm of your hand, shaping them as a disc. When the oil is hot enough, gently slide the vadas into the oil from a safe distance. At a time you can add 3 to 6 vadas depending on the size of your kadai. Do not overcrowd them. Cook it on medium heat until golden brown on both the sides.
