Masala Vada
Equipment
- Pan
- Blender
- Food processor
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 250 g Chana dal (1 1/3 cups), rinsed and drained
- 1 teaspoons Fennel seed
- 4 Red chillies dried
- 250 g Onions (1 1/2 cups), chopped
- 1 Ginger 1 x 1-cm / 1/2-inch piece, fresh, peeled and finely chopped
- 20-25 Curry leaves finely chopped
- Vegetable oil for deep-frying
- Salt
To serve
- Tamarind & Coriander Chutney chutney of your choice such as
Instructions
- Put the chana dal in a pan, add the fennel seeds and chillies and pour in enough water to cover.
- Set aside for about 2 hours.
- Drain the chana dal, reserving the fennel seeds and chillies, and set aside 50g / 1 3/4 oz (1/4 cup) of the dal.
- Put the remaining dal, the fennel seeds and red chillies in a blender or food processor and process to make a coarse paste.
- Transfer the paste to a bowl and add the onions, ginger, curry leaves and the reserved dal.
- Season with salt and mix well.
- Divide the mixture into 16 equal portions. With damp hands, roll into balls and flatten to make 5cm / 2 inch diameter patties.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180’C / 350"F, or until a cube of bread browns in 30 seconds.
- Working in batches, add the patties to the hot oil and deep-fry for about 5 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Serve with chutney
Video
Nutrition
Serving: 16gSodium: 1mgCalcium: 40mgVitamin C: 26mgVitamin A: 81IUSugar: 1gFiber: 4gPotassium: 29mgCalories: 64kcalSaturated Fat: 1gFat: 1gProtein: 3gCarbohydrates: 12gIron: 1mg
Tried this recipe?Let us know how it was!