How about having masala vada with a cup of tea in winter???We enjoyed it on last day..Those video and clicks are here..
Ingredients:
| Channa dal | 1 cup |
| Rice flour | 1 tbl spoon |
| Big onion(finely chopped) | 1(small) |
| Ginger | 1 inch piece |
| Garlic | 6 cloves |
| Green chillies | 5 (medium) |
| Curry leaves | 1 sprig |
| Asafoetida powder | 1 pinch |
| Salt | to taste |
| Oil | to deep fry |
Preparation:
(1) Soak channa dal in water for about 4 hours. Drain the water completely.
(2) Grind it in mixer in two batches and make a coarse mixture. Don't add water. Just grind it for 2 or 3 seconds. Some channa will remain as whole. Keep it aside.
(2) Now grind ginger,garlic and green chillies in a mixer and make a coarse mixture.
(3) Now add the grinned mixtures in a vessel along with onion,curry leaves, rice flour,salt and asafoetida powder. Mix well using hand.
(4) Heat oil in a large pan. Make equal sized balls out of the dough. Now take each ball in one hand and gently press the centre and make circle shapes.
(5) Drop it in hot oil and deep fry it until golden brown in medium heat. Flip in between. Your masala vada is ready.
(2) Grind it in mixer in two batches and make a coarse mixture. Don't add water. Just grind it for 2 or 3 seconds. Some channa will remain as whole. Keep it aside.
(2) Now grind ginger,garlic and green chillies in a mixer and make a coarse mixture.
(3) Now add the grinned mixtures in a vessel along with onion,curry leaves, rice flour,salt and asafoetida powder. Mix well using hand.
(4) Heat oil in a large pan. Make equal sized balls out of the dough. Now take each ball in one hand and gently press the centre and make circle shapes.
(5) Drop it in hot oil and deep fry it until golden brown in medium heat. Flip in between. Your masala vada is ready.
Video:
Here is the video for making vada. I'm adding a video for the first time.Videographer was my husband:)
Have it hot with a cup of tea...
Tips:
- Don't add water while grinding. The magic of making perfect vadas lies in grinding.
- Addition of rice flour adds crispness.
No comments:
Post a Comment