During rain, our mind instantly thinks about enjoying a cup of chai / tea with few hot masala vadais on its side. Somehow I cannot forget the taste of the newspaper wrapped masala vadais that I and my sisters enjoyed during childhood. Especially after school, we used to buy few crunchy masala vadais from a nearby stall where they made fresh vadas daily. Just to reminisce, still I wrap atleast 2 or 3 vadas in newspaper and have it with my tea. Though I rarely make fried vadas at home nowadays, we thoroughly enjoy each and every vadas we make. Absolutely no vadas will be left untouched.!!!
While making masala vadas , I am sticking on to this version firmly. Its mainly due to the crisp and crunch vadas it yields. Somehow in my home, they don't enjoy soggy vadas, especially soggy masala vadas.
Split Pea Lentil - 1 Cup
Channa Dal / Bengal Gram Lentil - 1 Cup
Fennel Seeds / Sombu crushed - 2 tsp
Hing / Asafoetida - 1 Dash
Salt - To Taste
Rice Flour - 1/2 tbsp
Crushed Garlic - 2 Pods
Crushed Ginger - 1/2 tbsp
Green chillies - 4 Medium
Dry Red Chilli - 1
Chopped coriander leaves - 1 handful
Crushed curry leaves - 1 stick
Finely chopped red onion - 3 medium
Oil - Enough to fry the vadas
Water - Enough to grind the batter coarsely.
- Wash the dals thoroughly and soak them in warm water for an hour.
- Grind them along with crushed garlic, green chillies, dry red chilli to a coarse paste.
- Add the rest of the ingredients into the mixing bowl. Add required amount of salt and a dash of Hing into the vada batter.
- Simultaneously keep the kadai with oil on medium flame. When you notice flames on top, then the oil is ready for frying.
- Grease the palms with little oil and take a small portion of the batter and make a round Pattie shaped vada.
- Gently drop them one by one into the heated oil. Fry them on both sides till they turn golden brown and look crunchy.
- Serve them with a side of spicy kara chutney. Enjoy with a cup of coffee or tea.!!
- Don't add too much water while grinding. Sprinkle little water which is just enough for grinding.
- Don't fry the vadas on high flame as it will not help in getting golden vadas. It might turn them darker and also the inner part of the vadas might not get cooked perfectly.
- If possible, try to keep the vada batter in the refrigerator for 15 minutes before frying. It helps in getting golden crispy vadas with inside part perfectly cooked.
- Adjust the number of chillies as per your spice level.