Recipe: Masala Vada (Split chickpeas fritters)

Hello Readers,

I received few requests to post the recipe for masala vada. There are multiple ways to prepare this yummy tea time snack. I am sharing how it is made in our house.

Ingredients:

• Split chickpeas (chana dal) - 1 cup
• Fennel seeds (saunf) - 3/4 teaspoon
• Cloves (lavang) - 2
• Cinnamon stick (dalchini) - 1/4 inch
• Coriander powder - 1 teaspoon
• Green chillies - 3
• Onions - 1 medium sized (chopped)
• Ginger - 1/2 inch
• Garlic - 5 cloves
• Mint leaves (pudina) - 1 tablespoon (finely chopped)
• Coriander leaves  - 1 tablespoon (finely chopped)
• Salt, as per taste
• Oil, for deep frying

                        

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Procedure:

• Soak chana dal for at least 2 hours
• Grind the dal without water (or by using maximum of 2 tablespoons), till it attains coarse texture. See to that at least 10% of the dal is not well ground. Yes, you read it right. This gives a good crunch to the vada while eating
• Powder fennel seeds, cloves and cinnamon stick 
• Add the powdered masala along with coriander powder, green chillies, onions, ginger-garlic paste, mint and coriander leaves and salt, to the dough and mix well
• While preparing the dough, you can heat oil in a frying pan
• Once oil is hot, take lemon-size portion of the dough, shape it into a ball and press it to flatten in between your palms and fry on medium heat
• Enjoy the hot masala vadas along with your evening chai (Tea)
• They go very well as a side dish for lemon rice and tamarind rice

Tips:

• While making dough, you can set aside 10% of dal and grind the rest to make dough. Later, add the dal to prepared dough, for crunchiness
• You can shape vada on your palm (by coating very little water or oil) 
• Grind dal just before making vadas, otherwise, the dough will release water, making it tough to shape vadas 
• If possible, use freshly ground ginger-garlic paste. Pre-prepared or store brought can be used, but it doesn't match the flavor and taste of freshly ground

Try making these vadas and share your feedback.