Introduction:
Vada also known as wada or vade or vadai (pronounced "vah-daa", "vah-dey",
or "vah-die"),is a savoury fritter-type snack from South India.Masala vada is a
popular variety of vada from South Indian cuisine.Masala vada can be eaten as
a snack or as part of the meal.
Vadai can vary in shape and size,but are usually either doughnut- or disc-shaped
and are about between 5 and 8 cm across.They are made from dal,lentil,gram
flour or potato.
The general way of preparing vada is to make a paste or dough with gram
flour or mashed or diced potatoes and/or dal lentils.This mixture is subsequently
seasoned by mixing with black mustard seeds,onion,curry leaves,which are
sometimes previously sauteed,and salt,chilies and/or black pepper grains.
Often ginger and baking soda are added to the seasoning.
The individual vadas are then shaped and deep-fried.Certain types of vada
are covered in a gram flour batter before frying.Although battered and
deep-fried,the finished product should not be too oily if prepared correctly,
since the steam build-up within the vada pushes all oil away from within
the vada.
Vadai is typically and traditionally served along with a main course such as
Dosa,Idli or Pongal.Nowadays it is also ordered as an À la carte item but
is never the main course and is had as a light snack or on the side of another
dish and usually not separately as a meal.
Vadas are preferably eaten freshly fried,while still hot and crunchy and is
served with a variety of dips ranging from Sambar to chutney to curd.
Recipe For Masala Vada :
Ingredients:
Bengal Gram/Channa Dal - 1 Cup
Onion - 1 (Large - Finely Chopped)
Green Chillies - 3 (Long - Minced)
Ginger - 1 Small Piece (Minced/Grated)
Curry Leaves - Few (Finely Chopped)
Coriander Leaves - Few (Finely Chopped)
Cumin Seeds - 1/2 tsp.
Sombu/Fennel Seeds - 1/2 tsp.
Salt - To Taste
Oil - As Required (For Deep Frying).
Method:
Soak bengal gram or channa dal for 2 to 3 hours.
Drain the water completely using a colander and let it
sit for atleast 10 mins.
Grind the channa dal,green chillies,ginger,curry leaves
and coriander leaves coarsely.
Add finely chopped onions,cumin seeds,fennel seeds
and enough salt and mix it well.
Add some besan flour if the mixture is not bonding.
Make into flat dumplings and deef fry in medium heat
till its golden color and crispy.
Serve it hot with green chutney or coconut chutney
or sambar.
Note : Green chillies can be substituted with whole
red chillies.
Vada also known as wada or vade or vadai (pronounced "vah-daa", "vah-dey",
or "vah-die"),is a savoury fritter-type snack from South India.Masala vada is a
popular variety of vada from South Indian cuisine.Masala vada can be eaten as
a snack or as part of the meal.
Vadai can vary in shape and size,but are usually either doughnut- or disc-shaped
and are about between 5 and 8 cm across.They are made from dal,lentil,gram
flour or potato.
The general way of preparing vada is to make a paste or dough with gram
flour or mashed or diced potatoes and/or dal lentils.This mixture is subsequently
seasoned by mixing with black mustard seeds,onion,curry leaves,which are
sometimes previously sauteed,and salt,chilies and/or black pepper grains.
Often ginger and baking soda are added to the seasoning.
The individual vadas are then shaped and deep-fried.Certain types of vada
are covered in a gram flour batter before frying.Although battered and
deep-fried,the finished product should not be too oily if prepared correctly,
since the steam build-up within the vada pushes all oil away from within
the vada.
Vadai is typically and traditionally served along with a main course such as
Dosa,Idli or Pongal.Nowadays it is also ordered as an À la carte item but
is never the main course and is had as a light snack or on the side of another
dish and usually not separately as a meal.
Vadas are preferably eaten freshly fried,while still hot and crunchy and is
served with a variety of dips ranging from Sambar to chutney to curd.
Recipe For Masala Vada :
Ingredients:
Bengal Gram/Channa Dal - 1 Cup
Onion - 1 (Large - Finely Chopped)
Green Chillies - 3 (Long - Minced)
Ginger - 1 Small Piece (Minced/Grated)
Curry Leaves - Few (Finely Chopped)
Coriander Leaves - Few (Finely Chopped)
Cumin Seeds - 1/2 tsp.
Sombu/Fennel Seeds - 1/2 tsp.
Salt - To Taste
Oil - As Required (For Deep Frying).
Method:
Soak bengal gram or channa dal for 2 to 3 hours.
Drain the water completely using a colander and let it
sit for atleast 10 mins.
Grind the channa dal,green chillies,ginger,curry leaves
and coriander leaves coarsely.
Add finely chopped onions,cumin seeds,fennel seeds
and enough salt and mix it well.
Add some besan flour if the mixture is not bonding.
Make into flat dumplings and deef fry in medium heat
till its golden color and crispy.
Serve it hot with green chutney or coconut chutney
or sambar.
Note : Green chillies can be substituted with whole
red chillies.
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