Ingredients with Measurements:
- 1 cup of Bengal gram dal
- 1 medium-sized onion, finely chopped
- 2 green chilies, finely chopped
- 1 small piece of ginger, grated
- 1/2 tsp of cumin seeds
- 1/2 tsp of coriander seeds
- 1/4 tsp of turmeric powder
- 1/4 tsp of red chili powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Mixer or grinder
Step-by-step instructions:
1. Soak the Bengal gram dal in water for 2-3 hours.
2. Drain the water and grind the dal in a mixer or grinder to a coarse paste.
3. Add the chopped onions, green chilies, grated ginger, cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt to the dal paste.
4. Mix all the ingredients well.
5. Heat oil in a deep frying pan.
6. Take a small portion of the mixture and shape it into a small patty.
7. Gently drop the patty into the hot oil and fry until golden brown.
8. Remove the vada from the oil and place it on a paper towel to remove excess oil.
9. Repeat the process with the remaining mixture.
10. Serve hot with chutney or sauce.
- Time:
Preparation time: 2-3 hours (for soaking the dal)
- Cooking time: 20-25 minutes
Temperature:
- Oil should be heated to medium-high heat for frying.
Serving size:
- This recipe makes around 10-12 vadas.
Nutritional information:
- Each vada contains approximately 100-120 calories.
Substitutions for ingredients:
- Bengal gram dal can be substituted with split chickpeas or chana dal.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped curry leaves or cilantro to the mixture for added flavor.
- Add a pinch of asafoetida (hing) to the mixture for a unique taste.
Tips and tricks:
- Make sure the dal paste is not too fine, as it will not hold its shape while frying.
- Do not overcrowd the frying pan, as it will lower the temperature of the oil and result in soggy vadas.
- If the mixture is too dry, add a few drops of water to make it moist.
Storage instructions:
- Store the vadas in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- Heat the vadas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with chutney or sauce on the side.
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Serve with coconut chutney, tomato chutney, or mint chutney.
Suggested side dishes:
- Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the vadas are too oily, it means the oil was not hot enough while frying.
- If the vadas are breaking apart while frying, it means the dal paste is too fine.
Food safety advice:
- Make sure to wash the dal thoroughly before soaking and grinding.
- Use fresh oil for frying.
Food history:
- Bangude Masala Vada is a popular snack from the coastal region of Karnataka, India.
Flavor profiles:
- The vadas are spicy and savory, with a crispy exterior and a soft interior.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian