Masala Vada

Masala Vada is a super-tasty, crunchy and crispy as well. It is also known as Masala Vadai, Paruppu Vadai, Chana Dal Vada or Dal Vada. This masala vada is made using coarsely grinded, soaked chana dal, rice flour and four types of green leaves which are curry leaves, coriander leaves, dill leaves, and pudina leaves. All these ingredients are mixed together with few spices and then deep-fried as crispy dumplings.

Masala vadas are popular street food of South India. A distinction between the masala vadas made at homes and hotels is the size of the vadas. The restaurants usually make bigger vadas. If you add mint and cinnamon, it gives a unique aroma to these vadas. Masala vadas are very simple to make and takes very less time except for the time required for soaking the chana dal.

Ingredients

1. Chana Dal - 1/2 cup (washed and soaked in water for 3 to 4 hours)
2. Rice Flour - 1 tsp
3. Onion - 1 (finely chopped into small pieces)
4. Green Chilies - 3 to 4 (finely chopped)
5. Ginger - 1/2 inch (chopped)
6. Garlic - 5 to 6 pods
7. Garam Masala Powder - 3 pinch
8. Coriander Powder - 1/4 tsp
9. Curry Leaves - 2 tbsp (finely chopped)
10. Coriander Leaves - 2 tbsp (finely chopped)
11. Dill - 2 tbsp (finely chopped)
12. Cumin Seeds - 1/2 tsp
13. Water as needed
14. Salt to taste

Direction/Method

1. Chana dal is one of the main ingredients in making these masala vadas.
2. 1/2 cup of chana dal is required which is washed and soaked for 3 to 4 hours.
3. Soaking 1/2 cup of chana dal will make the size of dal double.
4. To prepare the masala vada mixture, add chana dal into a jar, 3 to 4 green chilies finely chopped, 1/2 inch of chopped ginger, 5 to 6 garlic pods, and 1/2 teaspoon of cumin seeds.
5. Grind them into a coarse paste.
6. No water is required.
7. This is ready, transfer into a bowl.
8. Into the bowl, add a finely chopped onion, 2 tbsp of finely chopped curry leaves, 2 tbsp of finely chopped coriander leaves, 2 tbsp of finely chopped dill, a tsp of rice flour, 1/4 teaspoon of coriander powder, 3 pinches of garam masala powder and salt as per taste.
9. Mix them until they are combined.
10. The masala vada mixture is ready. Keep this aside.
11. Take a frying pan.
12. Pour some cooking oil into the pan for deep frying.
13. Allow the cooking oil to heat for some time.
14. In the meantime, take a little masala vada mixture and make a lemon size ball.
15. Flatten it a little to make it small disc-shaped patties.
16. Keep your vadas ready for deep frying.
17. When the cooking oil is hot enough, drop the vadas one at a time into the cooking oil.
18. Deep fry the masala vadas till they become crisp and golden brown in color on both sides.
19. When done, transfer them into a plate and place them on a paper napkin.
20. Masala Vada is ready to be served.

Serve this hot savory fritters with any chutney you like, coconut chutney or green chutney is mostly preferred. However, masala vada is also a superb side snack for lemon rice or sometimes served with a cup of masala tea.

Masala vadas are also prepared in all type of occasions such as festivals, birthday parties and sometimes served as prasadam in temples. In many of south Indian restaurants or in South Indian homes, masala vadas are served particularly for lunch. 

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