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|Serves||Preparation Time||Cooking Time|
|20 People||3-4 Hours||
- 1 cup chana dal
- 1 onion, finely chopped
- 1 inch ginger, finely chopped
- 1 – 2 garlic cloves (optional)
- 2 – 3 green chillies
- 1 red chilli
- 1 tsp fennel seeds
- 1 tsp coriander leaves, finely chopped
- 1 tsp mint leaves (optional)
- Few curry leaves
- Salt to taste
- Oil for deep frying
Soak chana dal in water for 3 – 4 hrs.
Drain the water and keep aside 1 – 2 tbsp of chana dal. Grind the remaining chana dal with green chilli, red chilli and fennel seeds.
Grind it to form neither too smooth nor too coarse paste.
Transfer the ground chana dal into a bowl. Add all the remaining ingredients along with the chana dal that was set aside. Add enough salt to taste. Mix the ingredients thoroughly.
Heat oil in a deep bottom pan for frying. Make small portions of the mixture. Shape it into a ball and flatten it. Keep applying a little water to your palm while doing so.
Gently put the vadas into the oil and deep fry on both the sides. Fry it until it turns golden brown. Transfer these vadas onto a tissue paper to absorb excess of oil.
Crispy masala vadas are ready. Serve hot with tomato ketchup.
|Calories||131 K cal|