Masala Vada | Paruppu Vadai | Channa Dal Vada
Ingredients
Bengal gram dal-1 cup (washed and soaked for 1/2-1 hour)
Cinnamon -2 nos
Fennel seeds-1 Tsp
Red chillies-6-8 nos
Salt to taste
Asafoetida-1/8 Tsp
Other ingredients -
Onion-1-2 nos
Crushed garlic-6 cloves
Ginger -1 inch piece finely chopped
Green chillies-1-2 nos finely chopped
Fennel seeds-1 Tsp
Soaked Bengal gram dal- handful
Curry leaves finely chopped few
Coriander leaves finely chopped few
Mint leaves finely chopped handful
Oil for deep frying
Recipe Video
Method
👉Wash and soak the Bengal gram dal for 1/2 to1 hour.
👉In a mixie jar add cinnamon sticks, fennel seeds and red chillies, first powder these coarsely.
👉Now add the Bengal gram dal after draining the water completely.(Note - reserve a handful of dal for later use).To this add required salt and asafoetida.
👉Grind coarsely without adding water transfer to a mixing bowl.
👉Add reserved Bengal gram dal, garlic, ginger, green chillies, onions, curry leaves, coriander leaves, mint leaves and fennel seeds. Mix everything well together.
👉Now take small lemon sized ball of the mixture and press it gently between your palms and shape it. Do this for the entire mixture.
👉Simultaneously heat oil in a kadai for deep frying (to check if the oil is ready drop a small piece of the vada into it if it rises immediately then the oil is ready) now keep it in medium flame through out.
👉Gently slide the vadas in to the oil one by one in batches (donot add more than 4 or 5 vadas in a single time for frying).
👉Donot disturb for 1 minute.
👉Now gently flip the vadas and allow it to cook until colour changes to a nice golden brown colour and the oil stops bubbling. Remove the masala vadas from the oil and transfer to a plate lined with tissue paper to absorb any excess oil present.
👉Repeat the process with rest of the batch of vadas .
👉Serve hot and enjoy.
Preparation Time-45 mins
Yield-12-15 vadas depending on size
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