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    Home > Starters/Appetizers > Masala Vada | Bengal Gram Fritters

    Masala Vada | Bengal Gram Fritters

    Last updated April 13, 2015. Originally posted April 13, 2015 By Jyothi Rajesh 9 Comments

    Masala vada is famous in South India , it’s A popular teatime snack in South India. These Fritters made with a mixture of lentils and legumes,perfect evening snack along with a cup of tea for cold and rainy days..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.

    April 14 is “Puthandu”/Tamil New Year. Puthandu/Tamil New Year, is the celebration of the first day of the Tamil new year in mid-April by Tamilians all over the world. Its a day of celebration for tamilians. I usually make payasam, vada along with full South Indian meals which include Sambar, Rasam, poriyal, appalam, vada, payasam. The entire spread is offered to God during pooja and then we relish them.

    I have already posted dill leaf masala vada recipe which is another variation of masala vada. Click here to goto the recipe.

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    Here’s Masala Vasa recipe-
    Ingredients:-

    Chana dal/bengal gram – 1 cup
    Onions – 1 small(finely chopped)
    Coriander leaves – 4 tbspns(finely chopped)
    Suji/Semolina – 2 tbspns
    Rice flour – 1 ½ tbspn
    Salt to taste
    Oil for deep frying
    To grind-
    Dried red chillies – 4 nos
    Garlic cloves – 4 nos
    Ginger – 1 inch
    Cumin seeds – 1 tspn

    Method of preparation:-

    1.Wash and Soak channa dal in waster for 3 hours.

    DSC_1611

    2. Chop onions and coriander leaves fine. Keep aside.

    3. Blend all ingredients mentioned under to grind list with 1 tspn of water into a coarse mix. Remove from blender, keep aside.

    DSC_1612

    4. Drain water from channa dal completely and grind into coarse paste.

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    5. To the ground channa dal, add onions, coriander leaves, ground masala paste, semolina, rice flour, salt and mix well.

    DSC_1615 DSC_1616

    6. 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. Repeate with rest of the dough.

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    7. Serve hot with any chutney or tomato sauce. Enjoy!

    « Donne Biryani – Speciality from Karnataka
    Paal Payasam Recipe | Rice and Milk kheer/pudding »

    Reader Interactions

    Comments

    1. Naz

      January 21, 2017 at 9:01 pm

      These looks yummy.
      Pls tell me whether to grind the daal coarsely or thinly. Also can these be frozen??

      Reply
      • jyothirajesh

        February 08, 2017 at 11:26 pm

        Naz this has to be ground coarsely. Yes you can freeze it (though I haven’t tried it, I guess freezing will work). Just keep the pieces separated from each other so they dont break after freezing.

        Reply
    2. Linda @ Veganosity

      April 13, 2015 at 11:53 pm

      I can only imagine how incredible these are. Happy New Year!

      Reply
      • jyothirajesh

        April 14, 2015 at 9:42 am

        Thank you very much Linda!

        Reply

    Trackbacks

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      […] Masala Vada – A must make for any festival https://www.currytrail.in/2015/04/masala-vada-bengal-gram-fritters/ […]

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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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