Masala Vada or Vadai also known as South Indian Chana Dal Vada or Parrupu Vadai. Masala Vada is really delicious, tasty and making a great combination with tea or coffee. This Masala Vada delicacy made using soaked chana dal with onion and fennel seeds, which gives them very unique flavor.

Masala Vada is my one of the favorite snack. I had this Vada in Mumbai so many times at different South Indian hotel where I used to live, but first time I had best ever Masala Vada when I was in Hyderabad. It was so delicious, crispy and so yummy. I was almost addicted with that one. After moving to USA, as it’s not possible to get Masala Vada like Hyderabad, I have decided to try at home. First time it was different experience to make but it was amazing and result came out really awesome. Now I am making this at home every alternate week for my tea time snack. My husband is saying “Homemade Vada is really tasty and similar like those what we had in Hyderabad”, but I think now I am making better than that…

Ingredients:

• 1 cup Chana Dal/Bengal Gram

• 1-2 tbsp Suji/Semolina

• 1 Medium Sized Onion Chopped

• 7-8 Curry Leaves

• 3-4 Green Chili

• Small Piece of Ginger

• 2-3 Garlic Clove

• 1-2 tsp Fennel Seeds/Saunf

• 3-4 tbsp Chopped Coriander and Mint Leaves

• ¼ tsp Turmeric powder/Haldi

• Salt

• Oil for Deep Frying

Method:

1. Wash and soak the chana dal for 2-3 hours, and then drain the chana dal completely.

2. Add the soaked chana dal, green chili, fennel seeds, ginger, and garlic into the food processor or a blender and then blend it coarsely, do not make paste.

3. Remove the coarse paste in then mixing bowl. Add chopped onion, chopped coriander-mint leaves, suji and salt and mix it well, do not add water. It looks crumbly but it will get together.

4. Take a small portion of mixture and make small ball, then flatter it between your palms and arrange on a plate. Repeat step4 and make few more balls.

5. Heat oil in a kadhai/pan for the deep frying. Now place the 3-4 prepared tikkis/patties in oil carefully, fry it on the medium flame till both side becomes golden brown, use same process for remaining tikkis.

6. Now remove the fried masala vadas on the absorbent paper. Masala Vada is ready serve with green chutney.

Tips:

• Do not add water while blending the dal, make semi coarse mixture.

• Do not add water in a mixture, use crumbly mixture for Vada.

• Fry Vada always on the low to medium flame.

Masala Vada Print Masala Vada or Vadai also known as South Indian Chana Dal Vada or Parrupu Vadai. Masala Vada is really delicious, tasty and making a great combination with tea or coffee. This Masala Vada delicacy made using soaked chana dal with onion and fennel seeds, which gives them very unique flavor. Author: Binjal Pandya Recipe type: Appetizer & Snack Cuisine: Indian Ingredients 1 cup Chana Dal/Bengal Gram

1-2 tbsp Suji/Semolina

1 Medium Sized Onion Chopped

7-8 Curry Leaves

3-4 Green Chili

Small Piece of Ginger

2-3 Garlic Clove

1-2 tsp Fennel Seeds/Saunf

3-4 tbsp Chopped Coriander and Mint Leaves

¼ tsp Turmeric powder/Haldi

Salt

Oil for Deep Frying Instructions Wash and soak the chana dal for 2-3 hours, and then drain the chana dal completely. Add the soaked chana dal, green chili, fennel seeds, ginger, and garlic into the food processor or a blender and then blend it coarsely, do not make paste. Remove the coarse paste in then mixing bowl. Add chopped onion, chopped coriander-mint leaves, suji and salt and mix it well, do not add water. It looks crumbly but it will get together. Take a small portion of mixture and make small ball, then flatter it between your palms and arrange on a plate. Repeat step4 and make few more balls. Heat oil in a kadhai/pan for the deep frying. Now place the 3-4 prepared tikkis/patties in oil carefully, fry it on the medium flame till both side becomes golden brown, use same process for remaining tikkis. Now remove the fried masala vadas on the absorbent paper. Masala Vada is ready serve with green chutney. Notes • Do not add water while blending the dal, make semi coarse mixture.

• Do not add water in a mixture, use crumbly mixture for Vada.

• Fry Vada always on the low to medium flame. 3.5.3208

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