How to make Masala Vada/Vadai
Prep time – under 15 mins
Cook time – under 15 mins
Yields – 10-12 vadas
Channa dal / Bengal gram /Kadalai paruppu -1/2 cup + 1 tbsp
Red Chillies – 2
Saunf / fennel seeds /Sombu – 1 tsp
Onion- 1 very finely chopped
Green chillies -1-2 finely chopped
Curry leaves – few
Coriander leaves – few finely chopped
Salt to taste
Oil for deep frying
Soak Channa dal (kadalai paruppu) in water for 4 hours.
Drain the water completely in a colander. Keep 1 tbsp of channa dal aside.
Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely.
Then add finely chopped onions, soaked and drained channa dal (1 tbsp which we kept aside), finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.
Variations and tips
The secret of a delicious masala vada is the flavor of fennel seeds and finely chopped onions.But if you do not like fennel seeds, you can add finely chopped ginger instead of fennel seeds.
Masal vadai will taste more delicious if you use baby onions, instead of big onion.
If case, if there is moisture and you are unable to shape vadas out of the mixture, add a little besan/ bengal gram flour to the vada mix, so that it will absorb the excess moisture.
Beginners can grease a plastic sheet or ziplog bag or plantain leaf, flatten the vadas on it, flip the sheet and transfer the flattened vadas to the hand and then slip them gently into the oil.(in case, if you are not comfortable with the above method).
Check out my Ulundu vadai or Medu Vada Recipe
Enjoy making these delicious vadas.Come back for more interesting recipes and tips.