Mutter dal vada/masala vada
Massala vada is also known as chana dal vada or matar dal vada , masala vada in some parts of India. These are crispy, very flavorful & addictive in taste. The street style masala vada is much loved by most south Indians & are enjoyed with a cup of masala tea.
If you are looking for a street style masala vada, then this recipe is absolutely for you. This recipe will yield you flavorful, super delicious & crispy chana dal vada!
#TTR#
#Masala vada#
#Matar dal vada#
Mutter dal vada/masala vada
Massala vada is also known as chana dal vada or matar dal vada , masala vada in some parts of India. These are crispy, very flavorful & addictive in taste. The street style masala vada is much loved by most south Indians & are enjoyed with a cup of masala tea.
If you are looking for a street style masala vada, then this recipe is absolutely for you. This recipe will yield you flavorful, super delicious & crispy chana dal vada!
#TTR#
#Masala vada#
#Matar dal vada#
Cooking Instructions
- 1
Wash matar dal several times until the water runs clear. Soak it in water for 2 hours. Drain off and set aside. Make sure there is no water in the dal. Do not over soak. Mutter dal must be fully tender and soaked without any hard center. This is the indication to know dal has soaked enough.
Soaking dal for mutter dal vada.
- 2
Drain the water from the dal. Take 2 tablespoons soaked dal and keep it aside with spice powder.Then take mixer grinder or blender add in rest of the soaked dal, salt and pulse it several times to get a coarse mixture.
- 3
We also need to have few lentils intact to get the right texture. So pulsing it does the job.
- 4
To a mixing bowl, add ground mutter dal mixture & dal that was set aside. Next add all the following ingredients. Mix together all the ingredients to get a well binding mixture. To check, take a small portion of the dough and shape to a vada.
- 5
On a medium flame, heat oil in a pan for deep frying. Do the heat check by sliding a small portion of dough to the hot oil. The dough must rise without browning. This is the right temperature. Gently slide the vadas one after the other from the sides to the hot oil. I fry about 5 in each batch. Do not disturb them after adding to the oil until they become firm. This may take about 2 mins depending on the flame
- 6
Later turn them to the other side with perforated ladle and fry until golden & crisp on both the sides. Remove them to a steel colander
- 7
Serve masala vada hot with sauce or coconut chutney.
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