This is famous type of vada prepared in South India. It is a good combination with hot tea/ Coffee.
Traditionally this is prepared by soaking whole Bengal gram in water for 3 to 4 hours. Then drain all the water and batter is prepared by grinding it coarsely using grinding stone without adding water. But in this modern time, I have modified it slightly so that we can grind it coarsely in mixer grinder without much effort.
Traditionally this is prepared by soaking whole Bengal gram in water for 3 to 4 hours. Then drain all the water and batter is prepared by grinding it coarsely using grinding stone without adding water. But in this modern time, I have modified it slightly so that we can grind it coarsely in mixer grinder without much effort.
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Ingredients
Bengal gram / Kadale bele - 1 cup
Water - 1 cup
Green chilly - 2 to 3 ( Depends on taste)
Curry leaves - 1 fist
Onion - 1
Salt
Oil to deep fry
Method
1. Grind Bengal gram in mixer grinder for a second. You get mixture of half ground gram, gram powder as shown in first picture.
2. Soak this in 1 cup (if gram is 1 cup) of water for about 2 hours.
3. Now grams would have absorbed water clearly. Grind this in mixer grinder for a second without water.
4. Mix finely chopped onion, finely chopped chilly and finely chopped curry leaves, salt and mix well as shown in second picture.
5. Now Take a big spoon of batter, make round balls of lemon size and flatten it to medium thickness as shown in 3rd picture.
6. Deep fry it in oil until both the sides are cooked and become dark honey colored as shown in 4th picture. Do remember to cook it in low flame. Otherwise inner part won't cook properly.
Masala vada is ready to eat !!!.
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