Shilpa cooks

Masala vada (Split Bengal gram lentil vada)

Masala vada (Split Bengal gram lentil vada)
Preparation time:
2 hours
Cooking time:
10 minutes
Makes:
7 large vadas

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.

  • White Miso Cheesecake with Kenwood kMix

    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
  • 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!

Made with these products

More by Shilpa Razniewska