Masala Vada with Tips & Techniques #StayHome #WithMe | Sujan Fun Kitchen

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My mother-in-law, Meenama makes the best #MasalVadai in the world, I believe! So over the years, I managed to learn the nuances of making the perfect Masal Vadai. 

#SujanFunKitchen will share the invaluable recipe with my dear friends and family.

Masal Vadai

Ingredients:

Bengal gram Dal - 1 cup

Onions - 1 medium

Green chillies - 2

Ginger - 1 inch

Jeera/cumin seeds - 1 tsp

Aniseeds/saunf - ½ tsp (optional)

Asaefotida - ¼ tsp

Curry leaves - as reqd

Coriander leaves - as reqd

Salt to taste

Oil for deep frying

Gram flour/besan - as reqd to bind

Method:

Wash Bengal gram Dal well and soak in water for 45 mins or maximum 1 hour

After soaking, drain the Dal of all its wayer

Meanwhile, chop the onions finely

Chop green chillies finely

Grate the ginger

Chop coriander leaves and curry leaves

Now, blend the soaked dal in a mixi coarsely - sprinkle water while grinding Only if too dry

Transfer the Dal mix to a big bowl

Add the chopped onions, green chillies, grated ginger, coriander leaves and curry leaves

Add salt and mix everything well 

Add asaefotida, jeera and aniseeds too

Mix the Masal Vadai batter very well

We should be able to roll the mix into a ball 

So to help the Masal Vadai bind together add 1 tbsp of gram flour or besan

If the mix binds well without the gram flour, then skip this addition

Heat oil in a deep heavy pan for deep frying

Divide the Masal Vadai Mix into equal sized balls and pat them gently into Vadas/Patties

Deep fry in medium flame till the Masal Vadais are golden

Serve with Tomato sauce or coconut chutney
Please visit my blog for more interesting details
https://sujankitchen.wordpress.com/2020/05/17/masala-vada-with-tips-techniques/