Masala vada is famous in South India and there are quite a number of variations of this recipe. One can add vegetables, greens and other ingredients to this vada mixture. Vada is my hubby’s favorite snack, he would finish off the entire batch of vada. We normally make this vadai during festivals and other occasions.
Adding dill leaves to vada gives a different flavor to vada and makes it very unique. Dill leaves is called “sabakki soppu” or “sabigge soppu” in kannada. Here’s the recipe to how to make dill leaves channa dal fritters
1 cup dill leaves
1 cup channa dal
2 small red onions finely chopped
2 green chillies finely chopped
Salt to taste
1/4 tspn asafoetida
Oil for deep frying
Method of preparation:-
Wash and Soak channa dal in waster for 3 hours.
Pick the dill leaves and wash it thoroughly. Chop them fine. Keep aside.
Chop onions and green chillies fine. Keep aside.
After 2 hours, drain water from channa dal completely and grind it with salt and asafoetida into coarse paste.
To the ground channa dal, add onions, green chillies, dill leaves and mix well.
Heat oil in a deep bottomed pan, meanwhile wet your hands with little water, make a small ball of mix and flatten it into vada shape as shown. Deep fry in hot oil until golden in color,flip once in between. Always cook in medium flame to ensure even cooking and golden color. Drain it to a paper towel.
Serve hot with any chutney or tomato sauce.
I have not added rice flour to vada mxiture, adding vada mixture will make them crisp. It’s optional.
If you don’t want to use green chillies, replace green chillies with red chillies. Grind red chillies along with the channa dal mix.
Soaking channa dal for enough time is very important, it not soaked enough, vada’s may turn hard.
Frying vadas in right temperature is also very important, if oil is too hot vadas will brown fast and the inside will remain raw.