MASALA VADAI

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                                 MASALA VADAI


  • COOKING TIME:25MIN
  • SERVICE:3PEPLE

INGREDIENDS:

  • 1 CUP CHANGAL DHALL
  • SALT AS NEEDED
  • 1 INCH CINEEMON
  • 1 TO 2 RED CHILLI
  • 3/4 CUMIN
  • 3/4 TSP FENEEL SEEDS
  • FEW LEAVES MINT
  • 1 SPRING CURRY LEAVES
  • 1 1/4 GINGER AND GARLIC PASTE
  • 1 TO 2 RED CHILLI CHAPPED
  • 1 PINCH TURMERIC
  • OIL FOR DEEP FRYING


  • HOW TO MAKE:

  • PREPRATION  FOR MASALA VADA

    1.soak washed dal in good amount of water for 15 hours Drain compled to a colander
    2.Powder cinnamon red chilli jeera and saunf coarsely set thid aside along waith 2 tbsp dal
    3.Pulse soaked dal salt coarselutransfer to a bowl
    4.Add mint curry leaves onion masala powder green chillies and ginger garlic paste Mix everyting well.
    5.The mixture must have good binding to shape them to vadas if the mixtire doesn’t bind well take a handful of this mixture and blend to a smooth paste Mix that with the rest of the dough

    HOW TO MASALA VADA

    1.       Heat oil in deaf pan.
    2.       Divide the dough to 10 parts make snall balls and flatten them on your palm you can also make these on agreased plastic sheert or dry cloth
    3.       Check if the oil is hot enough by dropping asmall portion to the oil the doigh must rise without browning quickly
    4.       Drop masala vada gently in hot oil do not disturb them immediateky otherwise they will break
    5.       Deep fry until golden on both sides
    6.       Transfer to a kitchen tissue
    7.       Serve masala vada hot with chutney or ketchup.

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