MASALA VADA RECIPE / PARUPU VADAI / CHANA DAL VADA/ CHATTAMBADE RECIPE
This recipe is simple and quick to make except the soaking time of Chana dal and it is a popular deep-fried fritter of the South Indian region. The perfect evening snack with tea during winter. Street style masala vada lovers- it's for you all.
Equipment
- Mixer Grinder
- Pan
Ingredients
- 1 cup Chana dal
- 2 Dried red chilies
- 1 tsp Fennel seeds
- 1 Onion
- 2 sprigs Curry leaves
- 2 stalks Corriander leaves -
- 1 stalk Mint leaves
- 2 tsp Cumin seeds
- Oil to deep fry
- Salt req
Instructions
- Soak the 2 cup chana dal, 1 tsp fennel seeds, 1 tsp cumin seeds, 2 dry red chilies with enough water for 2 hours.
- Squeeze all the water and Blend the soaked chana dal, red chiles, fennel, cumin seeds coarsely for 1 minute.
- You will see some whole chana dal, this is the right consistency.
- Transfer it to the mixing bowl. (Make sure do not add water while grinding the dal)
- Add chopped coriander leaves, mint leaves, curry leaves, onions, 1 tsp of cumin seeds along with the chana dal mixture. Add salt for taste.
- Make 2 inch small balls and flatten them with your palms.keep it aside.
- Heat a pan to add enough oil for deep fry.
- gently drop the flatten masala vada and fry it in medium flame until it turns golden brown color.
- flip it other side and cook as well.
- Drain the oil. and serve it hot with a cup of tea/ coffee in the evening time
Notes
- Do not over soak the chana dal, as vada won't be crunchy.
- Do not add salt with soaked chana dal while grinding, it releases water.
- If the vada batter is watery, add a tbsp of rice flour.
- To prepare Chattambade recipe, skip onions.
- Add salt before frying, as vada batter becomes watery.