For those familiar with the taste the mere mention of Masala Vada or the South Indian Chana Dal Vada, the mouth could water imagining it. For those not, the word Vada holds promise and gives ideas on how good it could possibly be. Known as Vadai, In the South it is popular as street food also. Soft on the inside, crunchy on the outside, there is nothing better than gorging on a few Vadas and having something hot to wash it down like hot tea or coffee.
Let’s get to preparing them.
South Indian Dal Vada (Masala Vada)
What you will need:
- 1 cup = 240 ml measure
- chana dal – 1 cup
- salt – 1 tsp or to taste
- cinnamon stick / dalchini – 1 inch stick would do
- red chilis – 1 to 2
- jeera / cumin – ¾ tsp
- saunf / fennel seeds – ¾ tsp
- medium onion – 1 (chopped)
- handful of pudina/ mint & curry leaves
- ginger garlic paste(equal proportion) – 1 ¼ tsp
- green chilies – 1 to 2 (chopped)
- Turmeric – a large pinch (optional)
- oil for deep frying
Making the Dal Vada
- Soak washed chana dal (1 cup) in a good amount of water (3 cups) for 4 hours. Drain completely to a colander.
- Powder cinnamon, red chili, jeera and saunf coarsely. Set this aside along with 2 tbsp. dal.
- Grind soaked dal, salt coarsely, transfer to a bowl.
- Add mint, curry leaves, onion, masala powder, green chilies, ginger garlic paste. Mix all well.
- The mixture must have a good binding to shape them to vadas.
- Heat oil in a deep pan.
- Make small balls and flatten them.
- Deep fry until golden on both sides.
- Transfer to a kitchen tissue.
- The Dal Vadas are ready to be served.
Serve hot with chutney or ketchup.
Note : It can also be made with boiled and mashed potatoes made into patties and used.
Kind Courtesy – www.indianhealthyrecipes.com