I love snacking. My life is more like an all-day buffet rather than the classic three meals a day. And that’s where I gain my extra calories from.😋 But yes! I do try to keep a balance between the type of snacks I eat, most of them are baked.🧐 Masala Vada or Lentil Fritter is not one of them. It is a deep fried snack made with Bengal grams and a few spices.😬 It is very common and loved snack in Southern parts of India, like you will get a plate of these in most of the street shops for 10-20 Rs I guess.
I did not find these very difficult to make, but a bit time taking for a snack, because you need to soak the grams for 1 1/2 to 2 hours. But that’s totally okay since it is a prefect fried snack, crisp outside and soft inside. 🤤
What You Will Need for 2- 3 servings of Masala Vada?
- 1 cup chana dal or bengal gram (you can try with other types of lentils as well, it’s just that the soak time will be different)
- 1 large onion, sliced
- oil for frying
- salt to taste
- 4-5 cloves of garlic
- 1 inch ginger
- 2 green chillies
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp fennel seeds
- 1 tsp cumin
- few sprigs of mint and curry leaves
- 1 tsp garam masala
- Note: Except the first four ingredients, rest are optional. You can always alter the recipe as per your taste buds or whatever is available at your pantry (I did not have the greens). Let’s say if your making these for children, skip chillies add veggies or stuff it with some cheese. And share your version with me.
How to put it all together?
- Wash and soak the bengal grams in water for 1.5 to 2 hours, not more than that if you want crispy fritters.
- Drain these well. Now in a blender jar drop in the soaked dal, salt, chillies, garlic, ginger, turmeric, red chilli powder, garam masala powder and the greens. Blend it to a coarse mixture. Blending it fine will not give you the desired crisp result. I added the spices and salt after blending but this is easier.
- Take the out mixture in a bowl, mix in sliced onions, cumin and fennel seeds. Onion will prevent it from being too dry and whole fennel, cumin will give a burst of flavors.
- Check if the mixture is binding well, take a tbsp full of it in your palm make a rough round and flatten. Transfer to the other hand and it should hold its shape. If the mixture is too watery then add some rice or gram flour.
- Heat the oil on high flame, drop the mixture carefully in desired portion size and fry gently on medium flame till golden brown color is achieved.
- Served hot with ketchup and tea.
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