Masala vada or dal vada or paruppu vadai is a popular south Indian snack served with tea or as part of meals. These are also known as chana dal vada and made with chana dal, onions, red chillies, some herbs and spices. Vegan and gluten free.
Ingredients1 cup chana dal
1 tablespoon toor dal optional
3/4 cup onion finely chopped
2 tablespoons mint leaves finely chopped
1 teaspoon fennel seeds
3 dried red chillies
2-3 garlic cloves
15 curry leaves
2 green chillies optional
Small piece of ginger
Salt to taste
oil for frying
Method- Pick and rinse 1 cup chana dal and 2 tablespoons toor dal thoroughly. Adding toor dal is optional.
- Place the rinsed lentils in a wide bowl and add enough water to soak them. Set aside for 2 hours. After the lentils have well soaked and turned soft, drain excess water from soaked chana dal and set aside.
- To a a small mixer grinder jar add 1 teaspoon fennel seeds, 3 peeled garlic flakes, a small peeled ginger piece and 4 dried chilies.
- Grind to a coarse paste without adding any water. Remove to a bowl.
- In the same jar add the soaked lentils. Pulse it just twice or thrice without adding any water. Please refer to the picture, there should be few whole lentils for that perfect crispy texture. Do not grind into a paste.
- Remove the pulsed lentils to a large mixing bowl. To that add the ground spices, 3/4 cup finely chopped onions, 15 torn curry leaves, 1/4 cup finely chopped mint leaves and salt to taste.
- Mix very well. This is the batter or dough for masala vada. It should be thick and you should be able to hold and shape it into ball. If the mixture falls apart add 2 tablespoons rice flour , mix and shape. I have not added any rice flour here.
- Mix the prepared parppu vada dough very well and divide into 12 equal sized balls. Flatten each balls gently and shape like a vada. While you are shaping all the dough balls heat oil for deep frying.
- Once the oil is hot drop 2-3 shaped vadas to the hot oil depending upon the size of your pan. Do not disturb them for 20-30 seconds. Once they have firmed up, flip gently and deep fry until they turn crispy and golden brown from all sides. Maintain medium flame.
- Remove the fried chana dal vada to a plate lined with kitchen towel to absorb excess oil. Serve masala vada hot.