Masala Vada - Karnataka Style

Masala vada are crispy fritters prepared with chana dal, spices and greens such as coriander leaves, pudina leaves, curry leaves and dill leaves(Sabbsige Soppu). This is a traditional deep fried item of karnataka served with the main meal in most of the festivals and occasions. It is an yummy tea time snack too!

Ingredients :

• Chana Dal - 1 n 1/4 cup (250gms)
• Onion - 1 large-sized
• Coriander Leaves - 1/3 cup chopped
• Pudina leaves - 1/3 cup chopped
• Dill Leaves - 1/2 cup chopped
• Curry leaves - 1/4 cup chopped
• Salt to taste
• To Grind :
• Red Chili - 3 to 4
• Pepper - 1 tsp
• Garlic - 8 cloves
• Ginger - 1" piece
• Clove - 3
• Cinnamon - 1" stick

Method :

• Wash and soak chana dal for 2 to 3 hours. Drain and keep aside.
• Take the ingredients for grinding and grind to a paste. Do not add water for grinding.  

• Add few tbsp of drained chana dal to masala in the mixer jar and grind to a fine paste.(Just to make sure the masala is grinded well)

• Transfer the mixture to a bowl. 

• Grind remaining chana dal coarsely in batches without adding water. (Do not add water for grinding as it will make the mixture soggy and you wont get crispy vadas. Moisture content in dal will be sufficient) 
• You should be able to see few whole lentils as it is. It would give crunchy bite to the vada.
• Transfer the coarsely grinded mixture to the masala. 

• Add chopped onions, coriander leaves, pudina leaves, dill leaves, curry leaves and salt (Refer tips). Mix well.

• Heat oil in a kadai on medium flame.
• Meanwhile make lemon sized balls from the mixture and arrange them in plate. Keep a bowl with water to wet the hands while shaping the vada.

• Check if the oil is hot enough by dropping little mixture in the oil. If it raises up, oil is ready for frying.
• Wet both your hands and shape each ball to flat patties with medium thickness.
• Slide them in oil and deep fry on medium flame until golden in color. You can fry 6 to 8 patties at a time.

• Drain them on absorbent paper. 

• Serve hot with main meal or as a snack.

 

Tips :

• You can keep the mix in the refrigerator for 2-3 days, fry whenever needed and serve hot & crispy. So do not add salt to the whole batter as it would leave out water. Transfer the prepared mix to a container leaving out how much is needed and then add salt.
• You can add 1 or 2 tbsp of rice flour to the mix if :
• Mix turns out little watery.
• If its not binding well or breaking in the oil.