- Number of green chilies depend on how spicy they are. I am using 6 as mine are not very spicy.
- For Masala Vada, we add crushed garlic fennel seeds, mint and onion.
- Optional - Can add 1 onion finely chopped and 3/4 tsp garam masala if needed.
- Don't add water while grinding.
- Green Chilies can be replaced by red chilies.
- If we don't soak chana dal and urad dal for enough time, vada might become hard and very crispy.
- Some people use toor dal instead of chana dal
- Can add rice flour or semolina/ rava / sooji to make the vada's crisp.
- These Vada's taste best when they are served hot.
Cooking Time : 5-10 Minutes
|Chana Dal||3/4 Cup|
|Urad Dal||1/4 Cup|
|Green Chillies||5 finely chopped|
|Ginger||1 inch finely chopped or 2 tbsp paste|
|Curry Leaves / Karabevu||5-7 finely chopped|
|Asafoetida / Hing||pinch|
|Coconut Pieces||1 tbsp|
|Coriander Leaves (Optional)||1/4 cup|
- Take a bowl and mix all the above mentioned ingredients along with chana dal and urad dal paste to form a dough, which will be a little sticky in consistency.
- Make equal sized ball out of the dough and flatten the balls a little bit by pressing them in between your palms.
- Heat the oil in a frying pan on a medium heat.
- Slowly drop the flattened vada into the frying pan.
- Fry the vada until both sides are golden brown. Remove the vada and place over a paper towel.
- Serve hot with any accompaniment of your choice.