Masala vada

Name: Masala vada
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 C moong dahl; 1/4 c chanadahl; 1/4 c urud dahl; 1/4 c toor dahl; 1/4 c black eyed peas; 6 dried red chiles; 2 inch ginger, peeled and sliced; 1 c Rice flour; 1/2 c onion, chopped; 1/4 Green Bell pepper, cut into small pieces; 1/4 c Curry leaves; 1/4 c cilantro chopped; 1 pinch Hing -asafetida; 1 tsp freshly ground pepper; 1 tsp fennel seeds; to taste Salt; as needed Sun flower Oil

Lakshmi Sridharan Ph D @cook_19872338

USA

All festivals and celebrations in South India call for the preparation of Vada and Payasam (rice pudding). Deep frying is not my cup of tea. As long as I deep fry, I make sure that all ingredients including oil have healthy nutrients inn them. I believe in health is wealth and food is medicine. Vada is definitely street food in Southern India just as poori is in North India My recipe is not the usual recipe one finds in Southern India. The vada batter includes five different types of lentils-channa, urud, toor and moong dahls and black eyed peas as the sauce of protein. Ginger, garlic, cilantro and curry leaves have several medicinal properties to keep on at bay from chronic diseases-such as high BP, cancer, cholesterol, diabetes etc. Chiles are for immunity. I blended the dahls, red chiles, ginger and garlic to make the batter. For crispy vadas, I mixed rice flour with the batter. Mixed finely chopped onions, curry leaves and cilantro with the batter, salted it and deep fried in sunflower oil. Sridhar loves vada. I had to make him happy when we celebrated Tamil New year. Almost every one, kids and adults have craving for Vada. #ldcravings1

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

60 minutes

10 servings

1 Cmoong dahl
1/4 cchanadahl
1/4 curud dahl
1/4 ctoor dahl
1/4 cblack eyed peas
6dried red chiles
2 inchginger, peeled and sliced
1 cRice flour
1/2 conion, chopped
1/4Green Bell pepper, cut into small pieces
1/4 cCurry leaves
1/4 ccilantro chopped
1 pinchHing -asafetida
1 tspfreshly ground pepper
1 tspfennel seeds
to tasteSalt
as neededSun flower Oil

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Steps

60 minutes

1
2

Soak dry ingredients--lentils in water for an hour or so. Drain the water. Blend the soaked ingredients with ginger, garlic and chiles with enough water (adding water little by little) to grind to make a thick batter.Add rice flour, onion, curry and cilantro leaves, and the spices; add salt to taste; using your fingers mix them together.
3

Over medium high heat, heat oil in a skillet (kadai or wok).
Make small balls of batter. Grease your palm and flatten the ball. Drop the vadas in the hot oil..When the vada is cooked (changes the colour) cook both sides. To make sure that he vada is completely cooked, cut into two pieces and see how it looks. There should be no uncooked batter inside.
4

Place the cooked vadas on a paper towel to remove excess oil. Tasty crisp vadas are ready for you to enjoy. Taste before serving. You may serve the vadas with your favorite chutney. I eat them just like that or with coconut chutney.

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Lakshmi Sridharan Ph D @cook_19872338

on April 26, 2020 22:25

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography