Masala vadai | Crispy Kara vadai | Paruppu vadai | Masala Vada recipe
Masala vadai is a South Indian deep fried snack item prepared with Bengal gram dal, onions and masala spices. Learn with stepwise pictures and video.
Ingredients
Ingredients:
- 1 cup gram Dal
- 1 big onion
- 2 green chillies
- Few curry leaves
- Coriander leaves
- 1 inch ginger
- 2 red chillies
- 1 inch cinnamon
- 1/2 tsp saunf fennel seeds
- 1/2 tsp jeera Cumin seeds
- 1 tsp salt
- 1/4 tsp chilli powder optional
- 1/4 tsp asafoetida
- Oil to deep fry
Instructions
Preparation:
- Wash and soak gram dal for two hours.
- Fine chop onions and green chillies.
Recipe:
- First of all, grind red chillies, cinnamon, fennel seeds and jeera seeds coarsely. Masala powder is ready (coarsely ground).
- Drain water completely from the soaked Dal.
- Keep 1/4 cup(2tbsp) of the soaked Dal separately without grinding to add in the Vada batter at a later stage. This is to give extra crispness.
- In a blender take the drained dal, grind into a coarse mix. DO NOT GRIND INTO FINE PASTE.
- Now transfer this Dal mix to a mixing bowl and add finely chopped onions, green chillies and chopped ginger.
- Add lots of chopped curry leaves and coriander leaves. Also some asafoetida for digestion.
- Required salt for the vada.
- Put the coarsely ground masala powder and remaining soaked do, which we kept separately.
- Combine everything together with your fingers.
- Make small balls and flatten them slightly by pressing in your Palms.
How to fry crispy masala vadai:
- In the meantime, heat enough oil in a kadai to deep fry.
- As I always say, check the temperature by dropping a small pinch of vada batter. It should come up immediately without browning.
- Drop the flattened vadas one by one carefully.
- After around 5 minutes of frying in medium temperature, flip the sides.
- Once when the bubbles settle and golden brown color achieved, remove from the oil and drain using tissue paper.
- Serve hot with tea or enjoy with coconut chutney.
Notes
Tips / Notes: 1) Give enough soaking time for the gram dal to become soft. 2) Always coarse grind the soaked dal to get crispy vadas. 3) Drain out the water completely from soaking dal before grinding. Grind without adding water. Furthermore, excess water in the Vada batter makes the Vada to fry for more time and will end up in drinking more oil.
Nutrition
Calories: 100kcal
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