Friday, 11 July 2014

Masala Vada / Ambode / Dal Vada / Fried Channa Dal Patties

Today I’m sharing one of my favorite recipe from my native state Karnataka. It is called as "Masal Vade" or simply spicy Fried Channa Dal patties / Dal vada. It’s one of street food in Karnataka and now famous all over India. It is one of the spicy snack prefer to prepared when it comes to festivals or festive occasions in Karnataka. Masala Vada is basically lentil based hot fried snack. Soaked Channa Dal is ground to rough paste with few spices and deep fried to get golden brown fritters. Make this vada to treat your evening with hot cup of coffee or tea.

Ingredients for Masala Vada :

To grind:
1 Glass split Bengal gram / Channa Dal
2-3 tbsp grated Coconut
4-5 Green chillies
Salt to taste
Make Garam masala powderg :
2 cloves
2 cinamon stiks small
1 cardamom
1 leaf of Star anise
Others :
2 med Onions finely chopped
Curry leaves finely chopped
2-3 tbsp  Rice flour
Oil to deep fry

To prepare Masala Vada :

To grind batter:
1. Soak Channa Dal for 3-4 hours. Drain the excess water from the dal and keep aside.
2. In a mixer, grind ¾ quantity of soaked Channa Dal, grated coconut, green chillies and salt to a coarse paste without adding water.
3. To this paste, add the remaining soaked lentils and just ‘pulse‘ the mixer 2 to 3 times. Make sure you should be able to see a few whole lentils as is. That is the texture we want for a crispy ‘Masal Vade’.
4. Transfer it into a wide bowl. Add chopped onions, curry leaves, Rice flour, Ginger Garlic Paste and Garam msala powder. Mix well. Adjust salt n spice level.
5. Make lime-sized ball of the mixture and lay these balls on a lightly greased plate / foil. Before droping it to oil pat them onto the greased palm of your left hand and shape them as a disc.

To make vadas / patties:
1. Place oil in a kadai / frying pan on medium flame.
2. Check the readiness of the oil, drop a small ball of dough (say around the size of the lemon seed). If the dough ball raises above the oil in a couple of seconds, the oil is hot enough to drop in the patties, gently slide the discs into the oil. Do not overcrowd them.
3. Cook it on a medium heat until golden brown on both the sides.
4. Drain it on a paper towel & repeat the procedure with the remaining dough balls.
5. Crunchy Masala Vade’ is ready to  serve. Serve it hot with tea/coffee.

Tips / Note :

  • You can add 1-2 tbsp of extra rice flour to the coarse dal mix if the dal mix just turned little watery / if u are having a tough time in giving them desired shape / they are breaking in oil
  • While patting vadas, you can either do it as full thin disc or little fat ones. Difference is that the thinner discs would be full crispy and fat one would be crispy and crunchy outside and little soft inside.

The Masala Vadas can be prepared with many variations ...

  • U can prepare Masala Vada by adding chopped dill leaves and coriander leaves to the mixture to get different flavour. 
  • U can prepare Masala Vada by adding pudina or methi leaves or any other herbs of your choice.
  • U can prepare Masala Vada by adding some veggies like carrot or capsicum etc.
  • U can prepare fasting occasions Masala Vada by omitting onion and Ginger Garlic Paste. They till taste good.
  • U can use red chillies instead of grean chillies.

So try this recipe and write back to us…We love to hear from you.

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