Masala vada (Split Bengal gram lentil vada) by Shilpa Razniewska
| Makes: 7 large Vadas | Chef: Shilpa Razniewska | Course: Accompaniment | Machine: Food Processor | Total time (min.): 130 |
This Masala vada is easy and simple to make but full of flavours, the ingredients are very simple, soaked lentils mixed with spices, blended into a coarse mixture and deep fried makes it a delicious snack for tea time or is also made on many Indian festivals as a side dish.
Ingredients
- 1 cup Chana dal or split Bengal gram lentils soaked for at least 2 hours
- 1 dried red chilli
- 10 to 12 curry leaves (1 sprig)
- 1 tbsp coriander leaves finely chopped
- Salt to taste
- 1 pinch asafoetida (optional)
- 1 small onion finely chopped
- 1 tsp ginger and garlic paste
- 1 green chilli finely chopped (skip to make it mildly spicy)
- Sunflower oil to deep fry
Tools
- MultiPro Go Super Compact Food Processor
Method
- Wash and soak the chana dal for at least 2 hours
Drain the water using a strainer, and let it sit in the stainer for a couple of minutes, so any excess water drains off. - Set aside about 2 tablespoons of the soaked dal aside, and add the rest to your Kenwood Multipro Go food processor and blend until coarse mixture, for about 2 to 3 mins, do not add any water.
- Transfer the mixture into a large bowl, add the 2 tbsp chana dal, add the ginger and garlic paste, chopped coriander, chopped curry leaves, chopped onion, asafoetida and salt, mix
well to combine. - Heat the oil in a large wok to deep fry the vadas
- Grease your palms with a little oil and form patties with the mixture, deep fry for a golden brown colour, and turn in between.
- Serve with ketchup or coriander and mint chutney with a warm cup of herbal tea.
- Enjoy!
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