Masala Vada Recipe is a versatile choice suitable for any occasion — be it a convivial party or a grand wedding, its delectable flavor is undeniably appealing. Revered for its taste, the Masala Vada is a crowd favorite, equally relished by adults and children alike. Owing to its health benefits, you can confidently serve this recipe as a delicious starter.
Additionally, the Masala Vada Recipe also doubles as a satisfying breakfast at home. Hailed among hearty snacks, this dish not only sates your hunger but also provides sustained energy throughout the day.
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It’s time we dive in, without delay, into preparing this scrumptious and crunchy Masala Vada Recipe. Let’s get cooking!
Masala Vada Recipe Ingredients: Masala Vada Recipe
Given the incorporation of lentils in its preparation, this recipe goes by the names Masala Vada as well as Daal Vada. Below are the ingredients required for this dish.
- 1 cup chana dal soaked 2 hours before
- 1 onion finely chopped
- 2 green chillies finely chopped
- 1 grated ginger
- 2 tbsp coriander leaves chopped
- 10-12 curry leaves chopped
- oil as required
- salt as required
Masala Vada Recipe
Masala Vada, widely recognized as Puruppu Vadai in Tamil Nadu, is a popular street food from South India. Preparing this recipe takes around 20 to 25 minutes. First, thoroughly rinse the gram dal. Once cleaned, soak it in water for approximately 2 hours. Alternatively, you could let it soak overnight.
Step 1: Grind the lentils
After soaking for approximately 7 to 8 hours, drain the water from the dal. Place it in your blender, but remember to only add 80% of it. Include a small chunk of ginger and two finely chopped green chillies. Grind this combination without adding any water, allowing it to retain its thickness. Transfer this mixture to a plate and set it aside.
Step 2: Prepare the Masala
In a mortar, begin by combining a half spoonful each of cumin, allspice, and whole black pepper, along with one spoonful of ground coriander. Grind these ingredients coarsely for enhanced flavor. Feel free to integrate an additional spoonful of black pepper if desired. Upon grinding, add these coarsely blended spices to the ground dal mixture. Be sure to include 1 gram of the blend along with the reserved dal — which is 20% of the original quantity that was set apart during the initial dal grinding.
Begin by adding one finely chopped onion to your mixture, seasoning it with salt according to your taste preferences. Incorporate 10 to 12 curry leaves; for a more subtle taste, consider chopping these leaves lightly to prevent large pieces from overpowering bites. Next, mix in some finely chopped green coriander.
Follow with a spoonful of rice flour, a pinch of asafoetida, and a spoonful of oil. Blend these ingredients meticulously with your hands, employing the same technique you would use to knead dough. Ensure that all components are well-integrated for a consistent taste and texture.
Prepare the mixture to a consistency such that the masala begins to adhere to your hands. Then, using your hands, mould the mixture into a round shape. Apply gentle pressure between the palms to flatten it, following the rule of a ‘tikiya’. Finally, continue this process until all the masala is formed into flat ‘tikkis’.
Step 3: Heat the oil
- Begin by heating oil in a pan, taking care not to overheat it.
- Add one vada to the medium-hot oil.
- Fry the vada on a low flame. This allows it to cook thoroughly without burning or affecting taste.
- Avoid frying on a high flame, as this may cause the vada to appear cooked on the outside but remain uncooked on the inside, spoiling its taste.
- Continue frying on a low flame for optimal results.
Once the vadas turn a light shade of red, remove them from the pan and place them onto some dry paper. Your Masala Vada Recipe is now ready. It’s best served with either Schezwan or green chutney.
We trust you found this Masala Vada recipe useful. Now, why not try preparing it at home and revel in its delicious taste? Should you have any queries related to this recipe, please feel free to leave a comment.
