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Masala Vada

Serves 4
45 mins
250 Kcal
Masala vada is a popular South Indian snack that is crispy on the outside and spicy to taste. It is made from chana dal (split chickpeas) and assorted spices. The crunchy outside and the soft inside make this deep-fried fritter incredible to resist with tea or coffee; generally, it is served during festivals, celebrations, or as an appetiser. The Masala vada recipe begins by soaking the chana dal for a few hours until it softens. Then the dal is coarsely ground along with dried red chillies, fennel seeds, and cumin seeds to get a thick paste textured enough to fry. The recipe for masala vada requires that the batter be coarser than smooth to give the vada its very own crunch. Salt according to taste and finely chopped onions, green chillies, curry leaves, ginger, and coriander leaves are added for flavour and some spice. The small portions of the mixture are then flattened and shaped into discs that are to be deep-fried in hot oil until golden brown and crispy. during this process of frying the exterior of the vadas turns crispy, while the inside remains soft. Masala vada should be served hot with coconut chutney or green chutney, giving it a appetizing tea-time snack. The spicy, crispy texture, infused with herbs and spices freshness, makes it one of the favourites in the Indian snack list, no doubt.

Ingredients required for Masala Vada

  1. 1 cup chana dal
  2. Coriander leaves
  3. 2 green chilli
  4. Curry leaves
  5. As per taste salt
  6. Cooking oil
  7. 1 onion
  8. 1 tsp ginger
  9. 1/2 tsp hing
  10. 1/2 tsp turmeric powder

Cooking steps for Masala Vada

  1. 1
    Masala Vada is a delicious crunchy snack providing the wholesome goodness of chana dal.
  2. 2
    Enjoy this tasty snack with your friends and family as a snack for tea time or as an appetiser at any gathering.
  3. 3
    It begins with soaking one cup of chana dal in water for almost 2-3 hours.
  4. 4
    This soaking softens the dal, causing it to swell, making it easy to grind; it also improves the texture of the vadas.
  5. 5
    Once the chana dal has soaked for a while, drain all the water from it and transfer it to the food processor.
  6. 6
    Grind the chana dal roughly with no water.
  7. 7
    It should be textured, yet hold together and be slightly grainy for the crunchiness of vadas.
  8. 8
    Once you achieve that consistency, it is time to add more flavour to the mixture by introducing the coarse ground chana dal into a vibrant medley of ingredients in a mixing bowl.
  9. 9
    Now, add 1 finely chopped onion, 2 fine chopped green chillies for a touch of heat, chopped coriander leaves for that fresh feel, and a few curry leaves for that aromatic feel.
  10. 10
    Add to this 1 teaspoon of grated ginger with that warm spice feel, along with 1/2 teaspoon of hing, asafoetida, that imparts unique flavour and digestive quality to the dish.
  11. 11
    Finish with salt to taste and add 1/2 teaspoon of turmeric powder, which imparts colour and also an earthy mildness.
  12. 12
    Combine all these ingredients so that the flavours meld into the sweet undertones of the chana dal.
  13. 13
    If the mixture feels too dry and crumbly, you may add a little water to bind it. You'd want it to be just right consistency holds its shape, but it's not runny.
  14. 14
    Once you're satisfied with the mix, it is time to head into the cooking.
  15. 15
    Heat oil in a kadai over medium flame.
  16. 16
    The amount of oil should be enough to deep fry the vadas evenly.
  17. 17
    Let the oil heat well.
  18. 18
    Take a small portion of the mixture that you have prepared and shape it into a ball, almost the size of a golf ball. Pat it slightly like a pancake so it is a little flat.
  19. 19
    That's the most typical shape; as this helps this vada cook evenly while acquiring the desired crispy exterior. Slide them carefully into the hot oil, do not overcrowd the pan.
  20. 20
    Fry them until they turn perfectly golden brown on both sides.
  21. 21
    The sizzling sound and the marvellous aroma that is going to fill your kitchen will make it very hard to resist sampling one immediately.
  22. 22
    Once they perfectly turn golden, take them out of the oil and place them onto a paper towel to wipe excess oil from them to keep them crisp.
  23. 23
    Best enjoyed hot and fresh, masala vadas go superbly with a plethora of dips.
  24. 24
    If you like it the old-fashioned way then one must have a fantastic coconut chutney to pair this with but classic ketchup will be a good choice in case one needs an easy contemporary twist for the delight of the snack, with the contrasting bites of crispy vadas along with the smooth chutney.
  25. 25
    These vadas will have more than just satisfy your cravings. Because of the chana dal, they become a nutritious addition to your table. You'll surely delight your guests and find your favourite snack in them.
  26. 26
    It could be a rainy day or a festival, but Masala Vada will surely be the hit that fills your mouth with warmth and happiness.
  27. 27
    Enjoy the savoury taste, creating a desire for more; relish the flavours of South Indian cuisine right in your home!

Shop Ingredients

Curry Leaves
22
1
40
1
Onion (1)
48
1
37
1
91
1
130
1
60
1
Turmeric Powder (1/2 Tsp)
65
1
113
1
220
1
Hing (1/2 Tsp)
57
1
96
1
182
1
92
1
118
1
71
1
91
1
110
1
126
1
55
1
Salt (as per taste)
27
1
21
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
75
1
Chana Dal (1 cup)
85
1
72
1
42
1
155
1
141
1
86
1
90
1
81
1
75
1
70
1
Ginger (1 Tsp)
15
1
Cooking Oil
175
1
172
1
161
1
137
1
148
1
150
1
291
1
141
1
730
1
241
1

FAQs

How do you get the perfect Masala Vada at home?

The Masal Vada recipe is quite simple. For almost 2-3 hours, soak the chana dal, coarse grind it so that some whole lentils retainsome texture, and then add finely chopped onions, green chillies, curry leaves, and ginger, along with spices like cumin and fennel seeds. The dough would then be flattened into small patties and then deep-fried in hot oil till golden brown and crispy. A perfect masala vada depends on the proportion of spices and consistency of the batter, making sure the batter is not too wet so the vada turns out crispy and not soggy and soft.

Can Masala Vada be prepared ahead and stored?

Yes, masala vada is the one that can be prepared ahead and kept for some hours. They could be kept at room temperature for a few hours after frying or refrigerate for up to 2 days. They can be reheated by keeping them in the oven or air frying to crisp them up again. They can also be frozen before frying and cooked fresh when needed, making a great make-ahead snack option.

Can I modify the masala vada recipe?

Absolutely! Masala Vada can be quite an easily adaptable recipe. You can roast or air-fry them, the healthy version of deep-frying. I believe it is going to work extremely well over a gluten-free diet as it is made from lentils. Of course, you can grate in some carrots or spinach for added nutrition; just be sure they're damp so they hold their form. Good luck and have fun experimenting with all those flavours and ingredients!