Kaikari Masala Vada
Equipment
- Bowl
- Blender
- Food processor
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 100 g Chana dal (1/2 cup), rinsed and drained
- 4 tablespoons Urad dal rinsed and drained
- 2 tablespoons (All-purpose) flour plain
- 25 g Cabbage (1/4 cup), finely chopped
- 100 g Carrot (3/4 cup), chopped
- 2 Onions medium-sized, finely chopped
- 1 Ginger 1 x 5-mm / 14-inch piece, fresh
- 4 Green chillies de-seeded and finely chopped
- 2 tablespoons Coriander (Cilantro) leaves chopped
- 1 Curry leaves sprig
- 1 1/2 teaspoons Chana dal dry-roasted
- Vegetable oil for deep-frying
- Salt
Instructions
- Soak the lentils in a large bowl of water for 1 hour.
- Drain the lentils well and transfer to a blender or food processor.
- Process, gradually adding about 2 tablespoons water, until thick.
- Transfer the batter to a clean bowl.
- Mix in the flour, vegetables, ginger, chillies, coriander, curry leaves and roasted chana dal.
- Season with salt.
- Heat enough vegetable oil for deep-frying in a kadhai or deep, heavy-based pan to i8o‘C/35o‘F, or until a cube of bread browns in 30 seconds.
- Then reduce the heat slightly so that the vadai will not brown too quickly.
- Working in batches, take a ladleful of the mixture and, using damp hands, flatten it into a 5 cm / 2 inch round patty.
- Gently lower the patty into the hot oil.
- Deep-fry, turning carefully, for about 2-3 minutes, or until golden brown and crisp.
- Remove with a slotted spoon.
- Drain and on kitchen paper (paper towels).
- Repeat until all the mixture is used up.
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