Monday, 16 January 2012


Masal vada ingredients:

1.  Channa dal – 2 cups
2.  Green chillies – 2 chopped
3.  Ginger – small piece
4.  Fennel seeds – 1 tsp
5.  Red chillies – 2 
6.  Coriander seeds – 1 tsp 
7.  Onion – 1 (finely chopped)
8.  Coriander leaves – few (chopped)
9.  Curry leaves – few (chopped)
10. Salt – to taste
11. Oil – for deep frying

Masal vada preparation:

Soak the dal for 2 hours. 

Wash and drain the water.

Grind channa dal along with red chillies, coriander seeds, ginger and salt.

Grind coarsely. 

Keep it aside.

Mix with chopped onions, chopped green chillies, coriander leaves, curry leaves and fennel seeds.

Adjust the salt. 

Heat oil in a pan.

Take a lemon size ball of batter and flatten it with your palms on a plastic sheet.

Drop the flattened balls into the oil and fry until it turns into golden brown colour.

Drain the excess oil.

Serve hot.