MASALA VADA RECIPE | How to make MASALA VADA RECIPE

By Fareeha Ahmed  |  27th Oct 2015  |  
8 reviews Rate It!
  • MASALA VADA RECIPE, How to make MASALA VADA RECIPE
MASALA VADA RECIPEby Fareeha Ahmed
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

1601

8





About MASALA VADA RECIPE

MASALA VADA RECIPE is a delicious dish which is liked by people of all age groups. MASALA VADA RECIPE by Fareeha Ahmed has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find MASALA VADA RECIPE at many restaurants and you can also prepare this at home. This authentic and mouthwatering MASALA VADA RECIPE takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then MASALA VADA RECIPE is a good option for you. The flavour of MASALA VADA RECIPE is tempting and you will enjoy each bite of this. Try this MASALA VADA RECIPE on weekends and impress your family and friends. You can comment and rate the MASALA VADA RECIPE recipe on the page below.

MASALA VADA RECIPE

Ingredients to make MASALA VADA RECIPE

  • 2 cup bengal gram/chana dal
  • 2 whole red chili
  • 1 tsp black pepper
  • 2 tsp cumin seeds
  • 1/2 inch stick cinnamon
  • 2 large onions finely sliced
  • 1 tsp turmeric powder
  • 2 green chili finely chopped
  • 4 tbsp coriander leaves/cilantro finely chopped
  • handful of curry leaves/kadi patta finely chopped
  • salt to taste
  • oil for frying

How to make MASALA VADA RECIPE

  1. Soak chana dal/bengal gram in water for about 4 hours or overnight.
  2. Grind red chili, pepper, cumin seed and cinnamon to a fine powder in a coffee grinder. Now add the chana dal in a food processor and grind to a coarse paste without adding water.
  3. Add the ground powder, sliced onion,turmeric powder, chopped green chili, chopped coriander leaves, chopped curry leaves and salt and mix really well.
  4. Heat oil in a kadai on medium flame and make a disk from the dal by making a ball and pressing firmly between your palms.
  5. Drop this in the hot oil one by one and fry until golden brown on both sides. Your masala vada is ready to be served.

My Tip:

If you find it difficult to hold the mixture together to make a disk, add some besan/gram flour to it. Or alternatively grind half the mixture really smooth and the other half coarse and mix it together. Do not cook on high flame as the masala vada will be cooked on the outside and still be raw inside. Always soak for atleast 4-5 hours, if you don’t, then the masala vadas will turn out to be very hard.

Reviews for MASALA VADA RECIPE (8)

Taruna Bhatia2 months ago

Goes very well with green raw tomato chutney
Reply

Geeta Kuriena year ago

We have it as snacks for tea or mid morning either with ripe banana or coconut chutney.
Reply

Tanushree Bhardwaja year ago

i made it , it came out nice but only vada seemed incomplete . I mean should i keep it between bread?
Reply

Minal Naik2 years ago

nice receipe
Reply

Antara Borah2 years ago

Reply

Susmita Upadhyay2 years ago

Reply

Sukhmani Bedi2 years ago

Reply

Deviyani Srivastava2 years ago

Great work, must be delicious.
Reply

Cooked it ? Share your Photo