Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 1/4 cup coriander leaves, finely chopped
- 1/4 tsp asafoetida (hing)
- 1 tsp cumin seeds
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. Soak chana dal in water for 3-4 hours.
2. Drain the water and grind the dal in a food processor or blender to a coarse paste.
3. Transfer the dal paste to a mixing bowl and add chopped onions, green chilies, ginger, coriander leaves, asafoetida, cumin seeds, and salt. Mix well.
4. Heat oil in a deep frying pan.
5. Take a small portion of the dal mixture and shape it into a small patty.
6. Carefully slide the patty into the hot oil and fry until golden brown.
7. Remove the vada from the oil and place it on a paper towel to remove excess oil.
8. Repeat the process with the remaining dal mixture.
9. Serve hot with chutney or sauce.
- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Heat oil to 350°F for deep frying.
Serving size:
- This recipe makes about 12-15 vadas.
Nutritional information:
- Each vada contains approximately 100 calories, 5g protein, 10g carbohydrates, and 4g fat.
Substitutions for ingredients:
- You can use moong dal (split green gram) instead of chana dal.
- If you don't have asafoetida, you can skip it.
Variations:
- You can add grated carrots or finely chopped spinach to the dal mixture for added nutrition.
- You can also add some grated coconut or sesame seeds for extra flavor.
Tips and tricks:
- Make sure the dal mixture is not too watery, otherwise the vadas will absorb too much oil while frying.
- Fry the vadas on medium heat to ensure they cook evenly.
- You can also shape the dal mixture into small balls instead of patties.
Storage instructions:
- Masala vadas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the vadas, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the vadas on a platter with some fresh coriander leaves and lemon wedges.
Garnishes:
- You can sprinkle some chaat masala or red chili powder on top of the vadas for added flavor.
Pairings:
- Masala vadas go well with mint chutney, tamarind chutney, or tomato sauce.
Suggested side dishes:
- You can serve masala vadas with some steamed rice and dal for a complete meal.
Troubleshooting advice:
- If the vadas are too hard, it means the dal mixture was too dry. Add a little water to the mixture and mix well.
- If the vadas are too soft, it means the dal mixture was too watery. Add some besan (gram flour) to the mixture and mix well.
Food safety advice:
- Make sure the oil is hot enough before frying the vadas to prevent them from getting soggy.
- Use a slotted spoon to remove the vadas from the oil to prevent oil splatters.
Food history:
- Masala vada is a popular snack in South India, especially in Tamil Nadu and Andhra Pradesh.
Flavor profiles:
- Masala vadas are crispy on the outside and soft on the inside, with a spicy and savory flavor.
Serving suggestions:
- Serve masala vadas as a snack or appetizer.
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Region: Indian