Masala vada, also known as paruppu vadai, is a crispy and flavorful South Indian fritter made from a mixture of chana dal (split chickpeas) and spices. These vadas are crunchy on the outside and soft on the inside, with a bold taste from ingredients like onions, green chilies, curry leaves, and fennel seeds. Masala Vada is perfect as a tea-time snack, an appetizer, or even as part of a festive spread. They are best served hot with chutney or sambar.
INGREDIENTS:
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? 1 cup chana dal (split chickpeas)
? 1 small onion, finely chopped
? 2 green chilies, finely chopped
? 1 tablespoon ginger, finely chopped
? 1 teaspoon fennel seeds
? 1/4 teaspoon asafoetida (hing)
? 1/4 cup fresh cilantro, chopped
? 10-12 curry leaves, chopped
? 1/2 teaspoon red chili powder (optional, for extra heat)
? Salt, to taste
? Oil, for deep frying
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INSTRUCTIONS:
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1. Soak the chana dal: Rinse the chana dal thoroughly and soak it in water for 2-3 hours. After soaking, drain the water completely.
2. Grind the dal: Reserve 1-2 tablespoons of soaked chana dal for texture. Grind the remaining chana dal in a blender or food processor to a coarse, thick
paste. Avoid adding water while grinding; if necessary, add only a tiny amount. The texture should be coarse, not smooth.
3. Prepare the mixture: Transfer the ground dal to a mixing bowl. Add the reserved whole soaked dal, finely chopped onions, green chilies, ginger, fennel
seeds, asafoetida, cilantro, curry leaves, red chili powder (if using), and salt. Mix everything well to combine.
4. Shape the vadas: Take a small portion of the mixture (about the size of a golf ball) and flatten it slightly between your palms to form a patty. Repeat
with the remaining mixture.
5. Heat the oil: In a deep frying pan, heat the oil over medium heat. To check if the oil is hot enough, drop a small piece of the vada mixture into the
oil; if it sizzles and rises to the surface, the oil is ready.
6. Fry the vadas: Carefully slide 3-4 vadas into the hot oil, making sure not to overcrowd the pan. Fry them on medium heat until they are golden brown
and crispy on both sides, about 3-4 minutes per side. Adjust the heat as necessary to ensure even cooking.
7. Drain and serve: Remove the vadas from the oil and place them on a paper towel to drain excess oil. Serve hot with coconut chutney, mint chutney, or
sambar.
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Masala Vadas are crunchy, flavorful, and perfect as a snack or side dish. Their aromatic spices and crispy texture make them a crowd-pleaser for any occasion!
