Masala vada, Masal vadai step by step recipe
Masala vada, learn how to make a flavorful, crispy outside, soft from inside masal vadai with step by step photos.
I rarely make masala vada as I am not confident making these. In particular, we, in our families make plain paruppu vadai in which we don’t add garlic, mint leaves or even fennel. We make it in a different way, when compared to the tea shop version. So when ever I cross any tea shops, the smell of these masal vadais will be mesmerizing. I will keep wondering what could be the flavor factor.
Once, one of my grandpa bought a masal vadai in Chidambaram Bus stand tea shop. Obviously, I loved it a lot. Was very young then, only around 12 or something, still remembering that vadai. In particular, it was as big as our palm size and had lots of onion and veggies too like carrot, peas. Superb vadais.
Secret for a flavorful masala vada
After I started cooking only made few times, but the paruppu vadai version. Once, I asked one of my friend about the flavorful perfect masala vada recipe. She said, pudina(mint leaves) and crushed garlic and fennel does the magic. So tried few times that way and loved the flavor! Finally, I made it to blog the recipe. Vj doesn’t like fennel so I reserved some batter for him without fennel.
Fennel seeds, ginger garlic and mint makes the magic.
How to make the most flavorful, crisp vada?
Firstly, soak chana dal (bengal gram) and grind it coarsely. Then mix with onion, chilli, herbs like mint, coriander, ginger and garlic along with spices to make the mixture. And, shape it as patties with thin outer edge and thick at the center. Finally, deep fry it few per batches to get soft inside, crispy outside masala vadai.
Variations:
- Use red chilli instead of green chilli.
- Ginger garlic paste can be added instead of grinding fresh.
- Skip ginger or garlic and use only one in either of it.
Masala vada
Masala vada, learn how to make a flavorful, crispy outside, soft from inside masala vadai with step by step photos.
Ingredients
- 1 cup Chana dal/ kadalai parupu
- 1 tablespoon Rice flour/ raw rice
- 1 Onion
- 5 Green chillies Medium spicy
- 1 teaspoon Fennel/ soambu
- 2 tablespoon Coriander leaves chopped
- 2 tablespoon Mint leaves
- Salt
- 1 sprig Curry leaves
- 1 inch Ginger piece
- 5 Garlic cloves
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Instructions
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Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely.
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Then drain chana dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole, no issues.
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Mix finely chopped onion, coriander, mint, salt, rice flour and curry leaves.
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Heat enough oil in kadai.
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Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness. Edge thin, thicker in the middle just like how a turtle shell would be looking.
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Deep fry in hot oil until golden in colour, flipping once in between.
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When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done.
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Drain in paper towel. Repeat to finish.
Notes
- If we dont soak for enough time, vada may turn hard and too crisp.
- Rice flour or sooji can be added to make crisp. Its optional too.
- If using rice, soak along with dal and grind along.
- You can also replace ginger and garlic with Ginger garlic paste.
- Grinding ginger and garlic coarsely adds a unique kind of flavour.
- You can even add a ¾ teaspoon of garam masala.
- If you dont like garlic you can omit and add asafoetida ¼ tsp.
- No need to add excess water while grinding.
- Red chillies can be replaced for green chillies.
Masala vada step by step
- Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely.
- Then drain chana dal completely and add it in two batches and grind coarsely. If adding rice, you should add along. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole.
- Mix finely chopped onion, coriander, mint, salt, rice flour if adding and curry leaves.
- Heat oil in kadai meanwhile. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vada. Shape each ball to flat patties of medium thickness. Thick middle and thinner edge resembling the turtle shell.
- Deep fry in hot oil until golden in colour, flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel.
Notes
- If we dont soak for enough time, vada may turn too crisp.
- Rice flour or rice is to make crisp. Its optional too. If using rice, soak along with dal.
- You can also replace ginger and garlic with Ginger garlic paste.
- Grinding ginger and garlic coarsely adds a kind of flavour.
- You can even add a ¾ teaspoon of garam masala.
- If you dont like garlic you can omit and add asafoetida ¼ tsp.
- No need to add water while grinding.
- Red chillies can be replaced for green chillies.
Serve hot with tea/coffee and mint chutney or coconut chutney as side dish for vada.
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