Masala vada

• Produce

  • 1 pinch Asafoetida
  • 2 tbsp Coriander
  • 1/2 inch Ginger
  • 1 Onion, small
  • 1 Red chili, Dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Coriander seeds
  • 1 tsp Fennel seeds
  • 1 Salt as required

• Oils & Vinegars

  • 1 Oil

• Frozen

  • 9 Curry

• Liquids

  • 1 Water

• Other

  • ½ cup chana dal ((husked and split bengal gram
  • 1 Green chili (chopped or 1 teaspoon chopped green chilies (hari mirch

Found on vegrecipesofindia.com

Description

Directions

• rinse the chana dal for a couple of times in water. then soak in enough water for 2 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.
• later, in a grinder, add the following whole spices - 1 dry red chili, deseeded and halved, 1 tsp fennel seeds, 1/2 tsp coriander seeds and 1/4 tsp black pepper. grind the spices coarsely.
• drain the soaked chana dal very well. then add the chana dal to the grinder jar in which the spices are already there. no need to remove the spices.
• grind the dal coarsely. some whole chana dal should be there. no need to add water while grinding. i did not add any water. if you add water, then it becomes difficult to shape the vadais. if you are not able to grind at all, then add 1 to 2 tbsp water and grind.
• scrape and remove the ground dal in a mixing bowl.
• add 1/4 cup chopped onion, 1 tsp chopped green chilies, 1 tsp chopped ginger, 8 to 10 curry leaves, finely chopped, 2 to 3 tbsp chopped coriander leaves and a pinch of asafoetida and salt as per taste.
• mix very well.
• shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadais, then add 1 or 2 tbsp of rice flour.
• heat oil for deep frying in a kadai or pan.
• on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.
• now carefully slid the vadas in the hot oil.
• fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.
• fry till the vadas become golden and crisp. drain them on kitchen paper towels.
• serve the masala vadai hot tomato ketchup or with coconut chutney.