Masala vada is a crispy lentil fritter that makes for an excellent snack with tea. This high-protein, gluten-free, popular South Indian vada makes a delicious and delightful side alongside any South Indian meal.
- Cooking time: 20 min
- Prep time: 2 hrs soaking of lentils plus 30 min prep
- Cuisine: South Indian Cuisine
- Recipe: Birjis Adeni Rashed
Ingredients:
- Chana Dal Lentil/Bengal Gram- 2 cups
- Onion- 1, chopped
- Green chillies- 3, chopped
- Curry leaves – 2 to 3 twigs, chopped
- Cilantro – chopped ¼ cup
- Mint- chopped 1 tablespoon
- Cumin- 2 tsp
- Ginger – 1.5 tsp chopped
- Garlic -1 tsp chopped
- Salt – to taste
- Chilli powder – 1 tsp or less to taste
- Rice flour – 1 – 2 tablespoons
- Oil- for deep frying
Method:
- Soak chana dal for 2 to 3 hours. Avoid over-soaking to keep vadas crispy. (If you’d like to prepare this step in advance, drain the water after soaking and store the dal in the refrigerator.)
- Set aside ¼ cup soaked chana dal and coarsely grind the rest of the soaked dal in a food processor.
- Chop the onions, ginger, garlic, cilantro, mint, green chillies and curry leaves( karyapak leaves) and set aside
- In a mixing bowl, combine the coarsely ground lentil batter, the soaked whole chana dal, onions, ginger, garlic, green chillies, curry leaves, cilantro, mint, cumin, salt, chili powder, and some rice flour. Mix everything by hand without adding water to achieve crispy vadas; the moisture from the chopped onion will assist in this process.
- Warm the oil in a wok for deep-frying the fritters.
- Grease your hands and take a small ball of the batter mix, then flatten it in your palm, pressing the edges thinner than the center.
- Ensure the oil is warm before gently dropping the vada into it. Avoid stirring or flipping the vada for the first minute or two to prevent it from breaking. Wait until one side turns golden brown before flipping.
- Cook on medium flame to avoid the outer layer browning before the inside is cooked.
- Cook until both sides are golden brown, then remove the vada and place it on paper towels to drain excess oil before serving.
The masala vadas are rich in flavor and can be enjoyed on their own, or can also be served and eaten with mint chutney if desired.
