Masal Vada

Masal Vada

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A vada made with a channa dal batter. You can also make these in appam pan to avoid deep frying.

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Masal Vada recipe - How to make Masal Vada


Preparation Time:    Cooking Time:    Total Time:     Makes 10 to 15 pieces
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1 cup chana dal (split bengal gram) , soaked for 2 hours
4 whole dry kashmiri red chillies , soaked for 2 hours
1/2 tsp fennel seeds (saunf)
2 tsp crushed garlic (lehsun)
salt to taste
3/4 cup chopped onions
1/2 cup chopped coriander (dhania)
oil for cooking
  1. Combine the dal and red chillies and blend in a mixer along with garlic, fennel seeds and salt to a coarse paste.
  2. Add the onions and coriander and mix well.
  3. Heat the oil in a kadhai and take a small portion of the mix and flatten to form a vada.
  4. Slip the vada in oil carefully and deep fry till they turn golden brown from all the sides.
  5. Drain on an absorbent paper and serve hot.

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This recipe was contributed by Kavitha Iyengar on 14 Feb 2012

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Masal Vada
 on 22 Feb 12 01:30 PM