Crispy vada made using chana dal and urad dal, flavored with ginger, green chilies, whole coriander seeds. spiced up with red chilies and black pepper, with the bite of onions and refreshing green coriander leaves is masala vada. It is a very popular South Indian recipe for tea time snack. It is absolutely an irresistible not only because of the flavors but also due to its crunchiness. Masala dal vada recipe can be served with a cup of tea or chutney of your choice.
Chana dal and urad dal are the main ingredients required to make crispy vada. Generally, only chana dal is used to make chana dal vada but for masala vada recipe I have added urad dal and of course few spices. The level of spices can be adjusted as per your taste. As regards the herbs I have used fresh coriander leaves; you can also add in fresh curry leaves, mint leaves etc.
Another vada recipe is instant bread vada; it has similar flavors as masala vada and is an instant recipe. View the recipe here. You might also like instant medu vada recipe. The recipe shares a technique that will help you shape vada perfectly. View the recipe here.
1. In a grinder jar add in ½ cup soaked chana dal, ¼ cup soaked urad dal, 1 tsp fennel seeds (saunf) and 1 tsp whole coriander seeds (sabut dhaniya).
2. Keep 1 tbsp of each soaked dal separate.
3. Grind to make a coarse paste.
4. In a mixing bowl, put the ground paste. Add in salt to taste, 1 tsp red chili flakes and 1 tbsp soaked dal (kept separate).
5. Next goes in 1 chopped onion, 2 chopped green chilies, a handful of coriander leaves, and 1” ginger, chopped.
6. Okay, I forgot to add black peppercorns while grinding the dals, so I am adding 1 tsp of freshly ground black pepper. You can add 12-15 peppercorns in step 1. Also, add in 1 tbsp rice flour. It will not only make the dal vada crispier but also give it a good binding.
7. Mix everything together. Divide into portions.
8. Flatten the dal vadas. I have used a small ziplock bag on which I have place the dal vada and flattened it. (If your dal vada is a bit sticky, grease the ziplock bag. You can also use a parchment paper or normal polythene bag for this.) Simultaneously heat enough oil for frying dal vada.
9. Lift the dal vada carefully. Put in hot oil.
10. Fry on medium low flame. Flip and cook evenly.
11. Fry till golden brown and absolutely crisp.
12. Bon appétit!
PREP TIME 15 minutes + 2 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 2 hours + 30 minutes
1. In a grinder jar add in ½ cup soaked chana dal, ¼ cup soaked urad dal, 1 tsp fennel seeds (saunf) and 1 tsp whole coriander seeds.
2. Keep 1 tbsp of each soaked dal separate.
3. Grind to make a coarse paste.
4. In a mixing bowl, put the ground paste. Add in salt to taste, 1 tsp red chili flakes and 1 tbsp soaked dal (kept separate).
5. Next goes in 1 chopped onion, 2 chopped green chilies, a handful of chopped coriander leaves, 1” ginger, chopped.
6. Okay, I forgot to add black peppercorns while grinding the dals, so I am adding 1 tsp of freshly ground black pepper. You can add 12-15 peppercorns in step 1. Also, add in 1 tbsp rice flour. It will not only make the dal vada crispier but also give it a good binding.
7. Mix everything together. Divide into portions.
8. Flatten the dal vadas. I use a small ziplock bag on which I would place the dal vada and flatten it. (If your dal vada is a bit sticky, grease the ziplock bag. You can also use a parchment paper or normal polythene bag for this. Simultaneously heat enough oil for frying dal vada.
9. Lift the dal vada carefully. Put in hot oil.
10. Fry on medium low flame. Flip to ensure it is evenly cooked.
11. Fry till golden brown and absolutely crisp.
12. Bon appétit!
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