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Masala vada
By : Rajeswari VijayanandCategory : Festive series, Lentils
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Wash and soak channa dal for 2 to 3 hrs.
- Then drain the water completely and keep aside.
- Grind together cinnamon, cloves (if you are using), fennel seeds, ginger and red chillies with channa dal.
- Make sure you grind them coarsely and not to a fine paste.
- The batter should be very thick.
- Then transfer the batter to a bowl.
- Add onions,chopped garlic, rice flour, coriander leaves, salt and mix well.
- The mixed batter is ready.
- Make equal sized small balls out of the mixture, and pat them on your palm to form a circle to 1/4 inch thickness, and arrange them in a plate ready to deep fry.
- Heat oil in a kadai and deep fry them till golden brown, turning over both sides.
- Drain it on a tissue paper.
- Serve hot with any chutney of your choice.
Note: 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. Sprinkle a little water while grinding ONLY if it`s too dry.
Recipe: Sharmis Passions
Ingredients:
1 cup - channa dal
1 tbsp - rice flour or rava
Cinnamon, a half inch stick [optional]
2 - cloves [optional]
2 tsp - fennel seeds
3 - red chillies
4 cloves - garlic, chopped finely
Ginger, a half inch piece
1 tbsp - coriander leaves, finely chopped
8 - small onion, very finely chopped
Salt to taste
Oil for deep frying
1 cup - channa dal
1 tbsp - rice flour or rava
Cinnamon, a half inch stick [optional]
2 - cloves [optional]
2 tsp - fennel seeds
3 - red chillies
4 cloves - garlic, chopped finely
Ginger, a half inch piece
1 tbsp - coriander leaves, finely chopped
8 - small onion, very finely chopped
Salt to taste
Oil for deep frying
RECIPES BY RAJESWARI VIJAYANAND
