I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Masala Vada: A Delicious, Protein-Rich Snack
Masala vada (known as ambode in Kannada) is a delicious South Indian snack that is crunchy on the outside and soft on the inside. The primary ingredient is split chickpeas, which makes it high in protein, fiber, and minerals. The dill, coriander, ginger, garlic, and fennel seeds give it an irresistible flavor and aroma, as well.
Making this vada is easy and does not require much time. You can make the dough well in advance and fry it whenever you're ready. Serve with hot tea or coffee. This snack does not require any side dishes to go along with it.
|Prep time||Cook time||Ready in||Yields|
14 masala vada
- 1 1/2 cups split chickpeas (chana dal), soaked in water for 3 to 4 hours and drained.
- 1 1/2 tablespoons rice flour
- 1 tablespoon grated coconut
- 1 teaspoon fennel seeds
- 3 green chilies
- 1/2 inch ginger, chopped
- 3 to 4 garlic cloves
- 1 tablespoon curry leaves
- 1 tablespoon coriander leaves, finely chopped
- 1/4 cup dill leaves, washed, finely chopped
- 2 tablespoons onion, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon salt, or to taste
- oil, for deep-frying
- Soak split chickpeas in water for 3 to 4 hours. Drain completely. Add them to a mixer while keeping aside 2 tablespoons for later use.
- Add green chilies, fennel seeds, curry leaves, grated coconut, garlic, and ginger. Blend, without adding water, to get a coarse mixture. Collect it in a bowl.
- Add chopped coriander leaves, chopped dill leaves, rice flour, red chili powder, chopped onions, split chickpeas, and salt. Mix well. The mixture should be dry. If you find the mix watery, add some rice flour to adjust the consistency.
- Heat the oil for deep-frying.
- Pinch out lemon-sized portions of the dough and make balls. Hold the dough between your palms and gently press to make a round vada as shown in the photo below.
- Prepare 5 to 6 vada (patties) and set them on a plate.
- Slide them one by one into the hot oil. Keep the heat medium-high. Once the outside of the vada becomes firm, turn them. Reduce heat.
- Fry them until they become crispy and golden brown. It takes about 7 to 8 minutes to fry each batch of the vada.
- Remove them to an absorbent paper towel. Repeat the same process with the remaining dough.
- The masala vada are ready! Serve them hot or warm. They retain their taste even when cold. The vada don't require any side dish. Children may like to eat them by dipping them in tomato sauce. Enjoy!
Halemane Muralikrishna from South India on September 11, 2019:
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ShailaSheshadri (author) from Bengaluru on September 10, 2019:
Thanks for your encouraging words. If you want to make Masala Vada for ritual use, do not add garlic and onion. Still, it tastes yummy.
Halemane Muralikrishna from South India on September 10, 2019:
Wav, today I am going to eat one. It has ritual use as well in Hinduism to serve to the departed soul every year on the day of departing. Yummy snack item too.