Masala Vada is a popular snack made by frying coarsely ground chana dal along with spices, chilli, onions and coriander leaves. Masala Vada is relished with chutney and a perfect accompaniment for tea & coffee. Masala Vada recipe posted here with step by step pictures and video.
Masala Vada Recipe is quiet easy to make than we think and worth the effort spent. Masala Vada is an all-time snack loved for its taste! Be cautious – it may make you addictive too! Masala Vada is called Dal Vada in English, Paruppu Vada in Tamil and Parippu Vada in Malayalam.
About Masala Vada
Masala Vada is a tasty, crispy snack commonly made in chai shops, tiffin centres which now can be made hygienically at home either by frying, baking or air frying. Masala Vada is also made for Ammavasya special lunch, special occasions like pongal, baby shower, tamil new year, religious functions and offered as prasad in temples. Masala Vada can be packed as a snack and as a side for sambar rice, rasam rice & more.
More snack recipes
Masala Vada – other names
Parippu Vada (Malayalam), Masala Vadalu (Telugu), Paruppu Vadai (Tamil), Bele Vade / Chattambade (Kannada), Dal Vada (English), Masal Vadai all means one and the same Masala Vada.
About Masala Vada Recipe
As I’ve been used to the shop bought ones, I was very sceptical whether I would succeed in my try. But the recipe proved me wrong, it came out super crunchy outside and crispy inside – making masala vada just perfect. Masala Vada is ammas favourite too – so another reason to give a try. I adopted this recipe from my mom and fine-tuned with the tips from a vada, bonda shop chef.
Ingredients
- Dal : Light colored unpolished Dal is the best Dal – Choose them when you have options. In Tamilnadu, you get vadaparuppu which is even more recommended for making this Masala Vada crispy & crunchy. Bengal gram (split), Kadala Paruppu, Chick Peas (split), Cholar Dal, SenagaPappuare all the same – Chana Dal. There is a dal named vada paruppu if you get try that it comes out super crispy.
- Onion, coriander leaves: Small onions are recommended for this recipe. You can use big onion if you do not have stock of small onion. Do not skip coriander leaves as they give a very good flavour. You can add finely chopped 2 tbsp mint leaves too if you have stock.
- Red Chillies, Garlic, Ginger and Fennel Seeds: These add spice and flavour to the masala vada. These ingredients are ground to a paste before grinding it with chana dal.
- Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil too.
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Masala Vada | Paruppu Vada
Ingredients
- 1/2 cup chana dal
- 1/3 cup onion(finely chopped)
- 2 tbsp coriander leaves
- salt to taste
- a pinch of hing
- oil to deep fry
To grind together:
- 1 tsp fennel seeds
- 4 nos big fat cloves of garlic
- 4 nos small red chillies
- 1/2 inch ginger
Instructions
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Take chana dal in a bowl.
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Wash and soak channa dal for 2 to 3 hrs. Keep covered and set aside.Then drain the water completely and keep aside.
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To a mixer jar add ginger, garlic red chillies and fennel seeds.
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Grind together the ingredients to a coarse paste like shown below.
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Then add half of channa dal.
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Grind to a coarse mixture make sure it should be thick, do not add water.Few dal as whole here and there should be there which gives crisp texture.
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Then transfer the mixture to a bowl. Grind the rest of chana dal to a coarse mixture.
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Mix this well first.Then add onion,coriander leaves,salt and hing.
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Mix well.
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Take a small portion shape them as a ball .
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Slightly flatten it between your palms.
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Vada shaped ready.
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Arrange them in a plate ready to deep fry.
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Heat oil in a kadai, check if oil is ready by adding a pinch if it rises immediately then oil is ready.Add few vadais in batches.
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Deep fry them till golden brown, turning over both sides.
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Drain it and serve hot.
Video
Notes
- Add 2 tbsp chopped mint leaves gives nice flavour too.
- After adding onions do not keep it idle as it will let out water making the dough watery.So after adding onions immediately shape them and deep fry.
- The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form.The moisture is just enough so do not add extra water.
- Adding small onion gives great flavour
- If the mixture is a bit watery then add little rice flour and mix.Rava/Sooji also gives a good amount of crispiness so use either rice flour or rava.
Nutrition
How to make Masala Vada
1.Take chana dal in a bowl.
2.Wash and soak channa dal for 2 to 3 hrs. Keep covered and set aside.Then drain the water completely and keep aside.
3.To a mixer jar add ginger, garlic red chillies and fennel seeds.
4.Grind together the ingredients to a coarse paste like shown below.
5.Then add half of channa dal.
6.Grind to a coarse mixture make sure it should be thick, do not add water.Few dal as whole here and there should be there which gives crisp texture.
7.Then transfer the mixture to a bowl. Grind the rest of chana dal to a coarse mixture.
8.Mix this well first.Then add onion,coriander leaves,salt and hing.
9.Mix well.
10.Take a small portion shape them as a ball .
11.Slightly flatten it between your palms.
12.Vada shaped ready.
13.Arrange them in a plate ready to deep fry.
14.Heat oil in a kadai, check if oil is ready by adding a pinch if it rises immediately then oil is ready.Add few vadais in batches.
15.Deep fry them till golden brown, turning over both sides.
16.Drain it and serve hot.
Expert Tips
- After adding onions do not keep it idle as it will let out water making the dough watery.So after adding onions immediately shape them and deep fry.
- The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form.The moisture is just enough so do not add extra water.
- If the mixture is a bit watery then add little rice flour and mix.Rava/Sooji also gives a good amount of crispiness so use either rice flour or rava.
Variations
- Add finely chopped greens / spinach /drumstick leaves to the mixture for a healthy & tasty version
- Add finely chopped green chilli to the mixture for a spicier version
- Add finely chopped curry leaves for more flavours
Calories in Masala Vada
Masala vada add about 100 calories per vada – so consume with moderation if you are on diet mode.
Serving & Storing Suggestions
Masala Vada is crispy & crunchy when hot, though it is tasty when it cools down as well. Masala Vada is best enjoyed with coconut chutney and tea / coffee. In South India, they are savoured along with Payasam too! Masala Vada can be refrigerated and consumed next day after heating it.
FAQs
1.What is Masala Vada?
Masala Vada is a popular snack delight made by frying coarsely ground chana dal, spices, chilli, onions and coriander leaves.
2.How to make Masala Vada?
- Soak chana dal for about 3 hours
- Grind spices &chana dal to a coarse mixture
- Add onion,coriander leaves,salt and hing. Mix well.
- Take a small portion shape them as a ball and slightly flatten it.
- Deep fry them till golden brown, turning over both sides. Enjoy hot
3.What should I do if the mixture becomes watery?
Add sooji or rice flour to thicken the mixture.
4.How do I bake Masala Vada?
- Preheat the oven to 180deg c
- Coat the flattened vada mixture with oil
- Bake at 200 deg c for 30 minutes or till the outer becomes brown.
5.Why is my vada breaking / splitting up in oil?
When the mixture is not blend properly or if onion are bigger this problem can occur. You can sprinkle some water, blend again in mixer and try again.
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