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Sunday, March 20, 2016

Masala vada

to be ground:
  • ½ cup chana dal/husked and split bengal gram
  • 4 dry red chilly
  • 1 tsp fennel seeds
  • ½ tsp coriander seedseeds
  • 1 tsp jeera
  • 4 to 5 curry leaves 
to be added to the ground lentils later:
  • 1 small onion, chopped or ¼ cup chopped onion
  • a pinch of asafoetida/hing
  • salt as required
other ingredients:
  • oil for frying
  • water for soaking chana dal, as required
  1. rinse the chana dal for a couple of times in water. then soak in enough water for 3 to 4 hours. for a quicker option, you can heat water and the soak the chana dal for an hour.
  2. later, in a grinder, add the following whole spices - 1 dry red chili,1 tsp fennel seeds, ½ tsp coriander seeds and soaked chana dal . grind the coarsely.
  3. grind the dal coarsely. some whole chana dal should be there. no need to add water while grinding. i did not add any water. if you add water, then it becomes difficult to shape the vadais. if you are not able to grind at all, then add 1 to 2 tbsp water and grind. Take mixture into the mixing bowl and add chopped onion and salt as required , mix very well.
  4. shape to medium sized vadas. make medium sized balls and then flatten them. if not able to shape vadais, then add 1 or 2 tbsp of rice flour.
  5. heat oil for deep frying in a kadai or pan.
  6. on a medium flame heat the oil. check the oil temperature by dropping a small portion of the batter in the oil. if the small vada comes up steadily, the oil is hot enough for frying.
  7. now carefully slid the vadas in the hot oil.
  8. fry them for a couple of minutes and then turn over with a slotted spoon and fry the other side.
  9. fry till the vadas become golden and crisp. drain them on kitchen paper towels.
  10. serve the masala vadai hot tomato ketchup or with coconut chutney.

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