Friday, January 3, 2014

Masala Vada

Vadas can be made with any variety of dal - Arhar, Chana, Moong, Urad, or even potato, sabudana. Veggies such as cabbage, spinach, carrots, onion, can be added to increase its nutritive value. Add green chilies, ginger, coconut and /or peanut to enhance flavor. Serve as an appetizer or as lunch with coconut chutney and sambhar. These freeze very well. Reheat them in the oven to crisp up.

1 cup dhuli urad dal
1 medium onion chopped fine
3-4 green chilies chopped fine
1-inch ginger grated
handful fresh coriander chopped fine
salt to taste
red chili powder to taste
Oil for frying
  1. Soak dal overnight. 
  2. Grind coarsely using minimum water. 
  3. Beat the batter well till a small dollop dropped in a bowl of water floats (not sink). 
  4. Add all the other ingredients and mix. 
  5. Heat oil in a heavy-bottomed pan to medium. 
  6. Wet your palm with water, take a tablespoon of batter and flatten to form a circle. Make a thumb impression in the center to make a hole. Gently lower it in the hot oil. 
  7. Fry on medium till golden and crisp on the outside and fully cooked on the inside. 
  8. Serve with coconut chutney and sambhar

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