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Masala Vada

- recipe by Dahlia submitted on 05-15-2012

(Paruppu Vadai, Parippu Vada, Channa dal vada)

Bengal Gram (Channa Dal/ Kadala Paruppu) - 2 cups
Onion - 1 big (chopped - optional)
Garlic - 2-3 cloves (optional)
Ginger - a small piece
Dry Red Chillies - 3-4
Fennel Seeds - 1/2 tsp
Curry Leaves - 2 springs
Asafoetida - 1/8 tsp
Salt - to taste
Oil - for deep frying
1. Wash and soak the bengal gram in water for atleast half an hour. It is better if you are able to soak for an hour or 2.
2. Drain the water completely. Take the soaked dal, garlic, ginger, dry red chillies, curry leaves, salt and fennel seeds in a blender/ mixie. 
3. Pulse it a few times till the mixture is partially ground. We need some texture in the batter. Do not add any water. The dal must have absorbed enough water for grinding.
4. Heat oil for deep frying in a frying pan/ kadai.
5. Mix the chopped onions (if needed) with the vada batter.
6. Take a small ball of the batter and flatten it between your palm. 
7. Drop the flattened vada into the hot oil and fry till it becomes golden brown.

Serving Suggestions

      - Serve these vadas with a hot cup of ginger cardamom tea for a satisfying snack on a cold or rainy evening.

      -  You can also serve it as a sidedish with rice and some curry, pongal, idli etc.

   - If you prefer crispier vadas, make small sized vadas and fry for a little longer.
   - Some people add 1 or 2 spoons of green peas along with channa dal while soaking.
   - You can also add some veggies to the vada batter. Some of the common veggie vadais are spinach vada, corn vada, cabbage vada, beetroot vada, carrot vada and mixed vegetable vadai.

   - Leftover vadais can be used to make Vada Curry.

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Comments (6)

Person Penelope   (December 28, 2012)
Can I bake them in the mini muffin tray?
Person Dahlia (S.I.R. Author)   (January 10, 2013)
yes you can. but the taste of fried and baked ones are very different.
Person raji   (May 17, 2012)
for making rasam /sambar vadai more tastier, one uncle told me to follow this step.
Prepare rasam and keep it ready. make medu vadas and immediately after removing it from the frying pan, we must put in rasam/sambar. this tastes too good than the one we put it in sambar/rasan when the vadas becomes cold.

i tried this step and really the taste was different.
Person raji   (May 16, 2012)
left over vadas can be put in moru kootan/sambar/rasam or

grated coconut, green chilli, mustard seeds, jeera, hing powder, salt grind together and add little curd in it. temper with mustard seeds and urid dal, curry leaves. soak the vada in this refrigerate serve chilled.
Person Dahlia (S.I.R. Author)   (May 16, 2012)
Great tips. I remember doing this during hostel days. We used to take vadas from evening snacks and enjoy it by soaking it in curd or rasam for dinner.
Person raji   (May 16, 2012)
hi Dahlia

my neighbour aunty used to give me this whenever there is a function in her house. it is too yummy. i love this. but i have to control myself as the fried items are banned for myself and my hubby. but chori chori chupke chupke once in a month a piece of fried item goes inside the tummy. but we are health conscious.

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