Our all time favourite masala vada, I sometimes make it for breakfast and serve it with tea.
Masala vada can be eaten as a crunchy snack anytime of the day.
I have nostalgic feeling of eating masala vada as a street food. The thick tiny glass of freshly brewed tea and masala vada were the best during college days.
Whenever we visit hometown my children also like the unexpected treat!
Here recreating the nostalgic feeling of eating crunchy masala vada at home. Served with white coconut chutney and freshly brewed masala chai.
Do you make masala vada?
What's your unique recipe?
Sharing with you my recipe and hope you will try it.
We all like that crunchy munchy masala vada with tea, don't we?
Today I have made the delicious masala vada which we relished with ginger tea.
Masala vada
Ingredients
2 cups of kadala paruppu /chana dal
1/2 cup whole urad dal
* wash and soaked for 2 hours.
* Use a colander to remove excess water, keep aside.
For the masala, dry roast
1 teaspoon jeera
1teaspoon fennel
I dry red chilli
1/2 inch cinnamon stick
In a small pan dry roast all the dry masala and make a coarse powder.
We will be adding the following ingredients
1 large onion finely chopped (optional)
2 green chillies chopped
A few curry leaves chopped
A small bunch of coriander leaves( I had a small cup of chopped stems)
A small piece ginger
2 garlic pods crushed (you can add more if you like) (optional)
Salt as required
Method
*Keep two tablespoon full of soaked chana dal in a small cup, we will mix it in the vada batter later.
*In a mixer, coarsely grind the soaked chana dal in pulse mode. I have divided the soaked dal into two parts and made a coarse batter.
*Place a large bowl, add coarsely ground dal, freshly ground dry mandalas, chopped onion, garlic, green chillies, ginger, garlic, curry leaves, coriander leaves, two teaspoon full of chana dal kept separately, and salt. Mix well.
*Take a small lemon sized batter, flatten in your hands, place it on a plate/tray, continue till you finish the batter. I made about 30 vadas.
*Keep oil for frying, I used peanut oil, let it become hot, slowly dip in each vada, you can add about 6 at time. Let it fry, nice golden crispy,
Once the vadas are done, remove it from pan,drain excess oil, spread a kitchen napkin let it absorb excess oil.
*Serve hot vadas with green chutney and freshly brewed tea or coffee.
Parippu Vada for breakfast. Making it after ages.
I have soaked one cup tuvar dal and one cup chana dal for about 3 hours. Drained the water completely, added, chopped ginger, green chilies, jeera, saunf, heeng, curry leaves and chopped coriander leaves. Blend in mixer using pulse mode. Added salt and mixed well.
Made equal parts of small lemon sized balls, then pressed into small Vada shape, deep fried in medium hot oil.
Tips : Make fresh batch for crispy crunchy vadas
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