Steamed Masala Vada - By VahChef @ VahRehVah.com | Vahchef - VahRehVah

Steamed Masala vada/ Tadka Pakoda is a healthier version of a deep fried masala vada/ fritter. Soaked split chana dal along with red chillies, ginger, onion, curry leaves, and peppercorns blended together gives an exceptional taste and flavour. The steamed vada are lightly sauté in a sizzling tadka to give that extra zest and bliss to the dish.

http://www.vahrehvah.com/steamed-masala-vada

Ingredients:
Channa dal - 2 cups
Onions, finely chopped - - 1 no
Ginger, finely chopped - - 1 small piece
Curry leaves - few
Peppercorns - 1 tsp
Cooking soda - ½ tsp
Ghee - 1 tsp
Lemon juice - 1 tbsp
Salt - to taste

For Tadka:
Ghee - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Haldi - ½ tsp
Hing (asafoetida) - a pinch
Freshly grated coconut - - 3 tbsp
Salt - little
Lime juice - 1 tbsp
Sugar - 1 tsp

Method:
Wash and soak the channa dal in water for 3 to 4 hours. Drain the water and keep aside. In the mixie jar, add red chillies, onions, ginger, curry leaves, peppercorns, salt, channa dal and a pinch cooking soda and grind to a coarse paste. Remove the mixture into a bowl and add little ghee and lime juice and mix well.
Make small bite size dumplings and steam cook for 10 mins. Once done, remove, cool and keep aside. Place a pan on the stove and add in ghee for tempering/tadka. When the ghee is hot, add mustard seeds, when they crackle, add in red chillies, pinch of hing, haldi powder, curry leaves, freshly grated coconut, a very little salt, sugar, lime juice and mix well. Add the steam cooked dumplings and sauté them gently for few minutes. Remove and serve hot.


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