Masala Vada is nothing but bengal gram fritters deep fried in oil. It is a crispy and tasty snack, which goes well with morning breakfast dishes such as idly, dosa, pongal etc. This is similar to falafel, from the middle eastern parts of the world. Falafel is made out of chick pea, while masala vada is made using bengal gram. Let's see the ingredients list needed.
Ingredients:
100 gms of Bengal gram
1 large onion
2 green chillies
1 tsp fennel seeds
250 ml oil for frying
1/2 tsp salt
1 tsp ginger-garlic paste
Steps:
1. Wash and soak Bengal gram for at least 2 hours in cold water.
2. After 2 hours, drain the water completely. Add it to a blender with salt. There should not even be a little water, otherwise, vada would not be crispy and becomes soggy.
3. Blend it to a coarse paste. For this, the blender should not run at one go, instead, it should be on and off and you scrape the sides of the blender in between for even grinding.
4. Meanwhile, take a heavy bottomed pan/Kadai. Heat oil of about 200 to 250 ml, at medium to high flame.
5. Transfer the contents of blender to a bowl. To that add chopped green chillies, finely chopped onions, ginger-garlic paste, fennel seeds.
Tip: You can add more onions, it adds taste and crispness to the vada.
6. Mix all the ingredients well. Now the vada batter is ready to go into oil.
7. Make a medium sized ball out of the batter. Keep it in your palm and press it against another palm to make a flattened shape vada. Slowly transfer it to the slotted spoon and place it in hot oil.
8. Similarly, make vada with rest of the batter.
9. On high flame and in hot oil, each side of the vada takes about 1.5 minutes to cook.
10. Once the vada turns brown color on both sides, remove it from hot oil and pat it with paper towels to remove excess oil.
11. A closer look at the crispy vada :)
12. Yummy masala vada is ready for snacking !
100 gms of Bengal gram
1 large onion
2 green chillies
1 tsp fennel seeds
250 ml oil for frying
1/2 tsp salt
1 tsp ginger-garlic paste
Steps:
1. Wash and soak Bengal gram for at least 2 hours in cold water.
2. After 2 hours, drain the water completely. Add it to a blender with salt. There should not even be a little water, otherwise, vada would not be crispy and becomes soggy.
3. Blend it to a coarse paste. For this, the blender should not run at one go, instead, it should be on and off and you scrape the sides of the blender in between for even grinding.
4. Meanwhile, take a heavy bottomed pan/Kadai. Heat oil of about 200 to 250 ml, at medium to high flame.
5. Transfer the contents of blender to a bowl. To that add chopped green chillies, finely chopped onions, ginger-garlic paste, fennel seeds.
Tip: You can add more onions, it adds taste and crispness to the vada.
6. Mix all the ingredients well. Now the vada batter is ready to go into oil.
7. Make a medium sized ball out of the batter. Keep it in your palm and press it against another palm to make a flattened shape vada. Slowly transfer it to the slotted spoon and place it in hot oil.
8. Similarly, make vada with rest of the batter.
9. On high flame and in hot oil, each side of the vada takes about 1.5 minutes to cook.
10. Once the vada turns brown color on both sides, remove it from hot oil and pat it with paper towels to remove excess oil.
11. A closer look at the crispy vada :)
12. Yummy masala vada is ready for snacking !
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