Masala Vada is a very popular snack served especially in parts of South India on the roadside!!! It is also served as an entree and is a typical winter treat!!
The variation in this recipe is that raw onions are used in the mix –
Hot Vadas are prepared and served with chutney or sauce!!
Ingredients to make 20-25 Vadas
1¼ Cups Channa Dal or Yellow Split Peas
2-3 Cups Water (to soak the Dal)
1-2 Red Chilli
1 Large Onion (finely chopped)
½ inch piece Chopped Ginger
¼ Cup Finely Chopped Coriander Leaves
½ Tsp. Asafoetida
4Tbs. Water (add only if and when necessary)
Few Sprigs Curry Leaves
A pinch Turmeric
1-1 ½ Tsp. Salt
For Deep Frying
2 Cups Oil
Masala Vada
Preparation
Soak the Dal in the 2 -3 cups of water for an hour. Drain the water completely.
Grind the Dal preferably in a food processor into a semi coarse mixture. Add the finely chopped onions.
Sprinkle the finely chopped ginger, chillies, and asafoetida, salt, curry leaves and mix it thoroughly.
It is now ready to be deep-fried.
Heat the oil in a deep frying pan on a medium flame.
To make the ‘vadas’ wet the palm of your left hand in a bowl of water and take a small portion (small lime size) of the mixture in your right hand and place it on the palm of your left.
Pat the mixture (to make a round shape) lightly and take this with your right hand and slide it into the hot oil.
Repeat this process to make at least 6-7 vadas in one batch based on the size of the pan
Fry the vadas till they turn golden brown on both sides. Repeat this till all the vadas are done
Note: If onions are not added it is simply called Vada and the Vadas made with the onion is called ‘Masala Vada’
When Spinach is added to the ground mixture instead of the onions, it is called ‘Keera Vada’.
My preference is use a food processor as the look, texture and taste of the vada is superb as it is crispy and delicious!