Masala Vada (Vadai) is a scrumptious tea-time Snack and also a popular South Indian street Food. Here is the simple and easy video and written recipe.
Cooking time: 5-7 minutes
Serves: 9 (Big sized Masala Vadas)
- Chana dal/ Bengal gram – 1 cup (1 cup = 300 ml)
- Water for soaking Bengal gram – ¾ cup ( 1 cup = 300 ml)
- Salt – required
- Red Chillies (Medium sized) – 9
- Ginger – an inch piece (finely chopped)
- Garlic Cloves – 4 (finely chopped)
- Green Chillies – 1 (finely sliced)
- Saunf(Fennel seeds) – 1 tsp
- Red Chilli powder – 3/4 tsp
- Garam Masala powder – ½ tsp
- Onions (Big size) – 1 (chopped)
- Coriander leaves (chopped) – 3 tbsp
- Curry leaves (chopped) – 1 ½ tbsp
- Rice flour – 1 ¼ tbsp
- Cooking Oil – for deep frying
- Soak the Chana dal/Bengal gram in the required Water for 3- 5 hours ( drain if there is any excess water present after soaking).
- Drain the excess water (if is present ) in the soaked dal and grind to a coarse paste with the Red chillies. Bengal gram coarse is ready.
- Add the chopped Onions, Red Chilli powder, Garam Masala powder, Saunf, Garlic Cloves, Rice flour, required Salt, finely chopped Ginger, Green chillies, Onions, Coriander Leaves and Curry leaves. Mix it well.
- Make balls with the mixture and flatten it to a round shape Vada using hands (if you feel the mixture is sticking to your hands while flattening it to round, then dip the hands in a bowl of Water, dry and grease your hands with little Cooking Oil. If it is not comfortable to flatten it directly on hands, use a greased plastic sheet/plantain leaf and then, slip it gently into the Cooking Oil).
- Deep fry the flattened Vada in the Cooking Oil until it turns golden brown in a Kadai at medium flame. Turn off the flame.