I always feel this is the easiest recipe of vada variety. It would never go wrong 😛 Any tea shops in Tamil Nadu, you can find masala vada at anytime. A great tea time snack. I can eat this even with yogurt rice 🙂 Lots of variation can be done with this. We can add spinach, veggies etc. This is the basic vada recipe.
Channa Dal : 1 1/2 cup
Red Chili : 3
Fennel Seeds : 1 teaspoon
Onion : 1/2 of a large
Salt : 1 teaspoon
Curry Leaves : Few
Cilantro Leaves : Few
Ginger : 1 inch piece
Garlic : 4 to 5 pods
Asafoetida : 1 teaspoon
Oil : for deep frying
- Soak channa dal in water for minimum 4 hours or overnight.
- Then drain water and grind the dal with garlic, ginger, fennel seeds and red chili. Make it a coarse paste. Add very minimal water while grinding.
- When you are ready to fry the vada’s, add salt, asafoetida, chopped cilantro leaves, chopped curry leaves with the batter and mix well.
- Heat oil in a heavy bottomed pan. Make sure the oil is heated in medium flame.
- To check if oil is ready, put a small drop of batter and it should come up immediately.
- Now take a small ball of batter, flatten it between palms ,slide it in to the oil and deep fry it on both the sides.
- When you slide the vada, make sure the first side cooks for at least 2 mins, then turn over to the next side. There are chances that the vada might break, if turned without cooking properly.
- Drain in a paper towel and serve with a hot cup of chai 🙂