Thursday, March 23, 2006

Garam garam masala vadas!

This is a sure shot recipe for masala vada. Tried, tweaked and tested umpteen times by yours truly. I really do not remember where I got the original recipe from, so I'm sorry for not acknowledging the genius who formulated the original recipe.


3/4 cup tuar dal
3/4 cup chana dal
1/4 cup urad dal
A inches piece of ginger
4 red chillies
2 tbsp saunf
1/2 tsp asafoetida
2 green chillies, very finely chopped
2 large onions, finely chopped
2 tbsp cashewnuts, broken
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves
3 tbsp grated coconut (optional)
Salt, according to taste

  1. Soak the dals together in lots of water, for 2 hrs., and then drain the water.
  2. Remove one fistful of the dals and set aside.
  3. Coarsely grind the rest of the dals along with ginger, red chillies, saunf, asafoetida and required salt. Add minimal or no water. If you grind it too finely, then the vadas won't be crisp.
  4. Mix together the ground dals, the whole dals which were set aside, chopped onions, green chillies, coriander, curry leaves, cashewnuts, and grated coconut.
  5. Make small balls, flatten into vadas, and deep fry till reddish brown in colour.

Serve hot, with coconut chutney.


Anonymous said...

the masalavada prepared as per your receipe is super daily in our house masala vada only for morning breakfast, agfternoon lunch and night dinner.

Anonymous said...

your masala vada receipe is excellent. how i wish the masalavada for my breakfast, lunch and dinner.