Tuesday, February 23, 2010

Masala Vada Recipe

1 Cup : Channa Dal
3-4 : Green Chillis - finely cut
7-10 : Curry Leaves
1/2 cup : Onion - finely chopped
1/2 spoon : Ginger, garlic paste
1/4 cup : Coriander Leaves
3-4 : Red Chillies
Cinnamon stick -1
Cumin seeds
1/2 table spoon : Coriander power (if required)
Salt to taste
Oil for deep fry


1. Wash and soak chana daal in enough water for about 4-5 hours.

2. Drain the water completely and keep 2 tbsp chana dall aside.

3. Grind together cinnamon stick, red chillies, cumin seeds, curry leaves, chana dall. Make a thick coarse paste. Do not add any water.

4. Transfer to a bowl add chana dall (2 tbsp asided), chopped onion, finely cut green chillies, finely chopped coriander leaves, ginger & garlic paste and salt. Do not add any water.

5. Heat oil in deep wide kadai/pot

6. Mix paste thoroughly and check for taste. Add more salt if necessary.

7. Make lemon size balls with this channa mixture and on wet palm pat them into small patties keeping the centre thick and tapering towards the end with approximately 2 inch diameter.

8. Once the oil is heated nicely drop these channa patties into it and deep fry them. Fry first one side then the other till golden brown.

9. Add about 4-5 depending on the size of the pan at the same time.

10. Remove from oil, when done and place on tissue paper to remove excess oil.

11. Serve these hot vada with any type of chutney or sauce or ketch up.

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