Masala vada is a very popular crispy South Indian (especially Andhra) snack. They are ususally had with evening tea or can be simply had with some chutney or sauce. There are many variations to it. It is made of Chana dal / Bengal gram lentil, onion, chilies, coriander leaves, curry leaves and few other spices. These vadas when had piping hot are simply delicious and yummy in taste.
- 1 cup chana dal (Bengal gram), soaked for 3-4 hours
- 2 dry red chilies
- 1/4 tsp. asafoetida
- 1 onion, finely chopped
- 1-2 green chilies, chopped
- 1 tsp. ginger, grated
- 1/2 cup coriander leaves, chopped
- 1 sprig curry leaves, chopped
- salt to taste
- pinch of turmeric powder
- oil to deep fry
Leave aside 2 tbsp. of the soaked dal and grind the remaining dal along with red chilies and asafoetida.
Mix along with all the ingredients, including the 2 tbsp. of soaked dal, except oil. Take a handful of the mix and shape into a flat patty. Keep aside. Make similar patties with the remaining batter and set aside.
Heat oil and deep fry them few at a time till golden in colour. Drain on a kitchen towel and serve hot with some chutney or sauce.