Masala vada is one of the dishes which is present in south indian homes on almost all festive occasions. It's one of the favourite tea time snack too.
Ingredients:
Channa dal/Bengal gram dal - 1 cup (soaked)
Dill leaves (Sabsige soppu in Kannada) - 1 cup (finely chopped)
Ginger - 1" piece (finely chopped)
Garlic - 8-10 cloves
Green chillies - 3 nos.
Onion - 1 big (finely chopped)
Salt to taste
Oil to deep fry
Method:
Soak the channa dal for 3-4 hours, until it is soft to grind; drain and keep it aside. In a blender add the ginger, garlic, green chillies and little dal and finely grind the mixture and keep it in a large vessel where you can prepare the Vada dough. Grind the remaining dal coarsely and add it to the vessel. Note that you should not add water to the mixture, dal already contains water and that should be enough to pile up the vada dough. To this mixture add the chopped dill leaves, onion and salt according to taste and mix well.
Heat oil in a kadai and once it is hot, reduce the flame and take small lemon sized balls and flatten it in your hands to make medium thick patties (you can even use polythene/butter paper to make the patties) and slide it into the hot oil and cook on a medium flame until golden brown on both sides. At one shot you can fry 6-8 vadas depending on the size of your kadai. Once the oil stops bubbling, that means the vadas have cooked, remove and drain on a kitchen towel and serve hot with coconut or mint chutney.
Tip:
If your vada is breaking which will normally because of more water content; you can add little rice flour to the mixture to get the desired consistency.
| Dill leaves/Sabsige soppu |
Channa dal/Bengal gram dal - 1 cup (soaked)
Dill leaves (Sabsige soppu in Kannada) - 1 cup (finely chopped)
Ginger - 1" piece (finely chopped)
Garlic - 8-10 cloves
Green chillies - 3 nos.
Onion - 1 big (finely chopped)
Salt to taste
Oil to deep fry
Method:
Soak the channa dal for 3-4 hours, until it is soft to grind; drain and keep it aside. In a blender add the ginger, garlic, green chillies and little dal and finely grind the mixture and keep it in a large vessel where you can prepare the Vada dough. Grind the remaining dal coarsely and add it to the vessel. Note that you should not add water to the mixture, dal already contains water and that should be enough to pile up the vada dough. To this mixture add the chopped dill leaves, onion and salt according to taste and mix well.
Heat oil in a kadai and once it is hot, reduce the flame and take small lemon sized balls and flatten it in your hands to make medium thick patties (you can even use polythene/butter paper to make the patties) and slide it into the hot oil and cook on a medium flame until golden brown on both sides. At one shot you can fry 6-8 vadas depending on the size of your kadai. Once the oil stops bubbling, that means the vadas have cooked, remove and drain on a kitchen towel and serve hot with coconut or mint chutney.
Tip:
If your vada is breaking which will normally because of more water content; you can add little rice flour to the mixture to get the desired consistency.
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