Wednesday, July 15, 2009

Masala Vadas

The Rains have arrived (at least in Mumbai and the South of India) and it is the time when the tongue, more so the heart yearns for something hot, crispy and yummy. Masala vadas are one of such spicy snacks.

Preparation time: 40-45 mins


Bengal gram (Senagabedalu/chana dal) 1cup
Green gram (Pesara pappu/moong dal) 1/4th cup
Finely chopped Onion (ullipaya) 1
Chopped Mint leaves (pudina) 10-12(2 strands)
Chopped Coriander (Kotmeera/Dhania) 2 strands
Curry leaves(karvepak) 5-6
Finel chopped ginger(allam) 2 tsp
Green chillies 2-4
Cinnamon stick(Dalchinchakka/Dalchini) 1
Cloves(lavangam/laung) 2
Salt to taste
Refined cooking oil 1 cup


Wash and soak for half an hour the chick peas and green gram.

Grind in to a coarse paste chickpeas, green gram, cinnamon, clove, green chillies and salt to taste.

To this add finely chopped onions, mint leaves, coriander, curry leaves, ginger and mix well to make the masala vada mix.

Take medium sized balls of the mix and pat slightly to make thick, medium sized, disc shaped cakes.

Deep fry the above in pre heated oil. (Generally, the vadas are first semi fried in pre heated oil and fried completely again just before serving to make cooking and serving easier and retain the crispiness).

Hot and crisp Masala vadas or masala garelu as they are referred to in telugu are done. They can be complimented with any of the chutneys like mint chutney, mango chutney, tomato chutney, ginger chutney, coconut chutney or tomato sauce and chilli sauce. Not to forget a hot cup of well brewed coffee or tea to sip along, making the rain the most enjoyable experience.


Pavan said...

crunchy!!! munchy!!

Anonymous said...

awesome...mouth watering pic and recipe!!

Pratnee said...

@ Pavan and Anonymous: :D

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