These Masala Vadas make the perfect monsoon snack! Combine your cup of coffee with these crispy Masala Vadas dipped in spicy coconut chutney or serve the Vadas with minty coriander chutney as a lovely evening snack or appetizer for parties!
To Prep Dal
50 grams Pigeon pea (Toor dal)
50 grams Split chickpea (Chana dal)
Water as required
Seasoning for Batter
1 Green chili
1 knob julienned Ginger
1 Dried red chili
1 tbsp Fennel seeds
A pinch of Asafetida
Salt to taste
Water a splash
1 tbsp Extra virgin olive oil
To Prep Dal
Set a pan on medium heat.
Toast split chickpeas and pigeon peas for a minute or two. Pay close attention so that you don’t burn them.
Transfer the toasted dal to a mixing bowl and allow them to cool down.
Add water and soak dal for 24 hours. If you are short of time, soak at least for 4 hours.
24 hours later, discard the water. Wash and sort dal thoroughly in running water.
Make batter for masala vada
Transfer soaked dal to a blender.
Add julienned ginger, green chili, asafetida, salt and a splash of water. Blitz into a coarse paste.
Transfer the coarse paste to a mixing bowl.
Add onions, toasted dried red chili and fennel seeds
Mix everything well.
Split the dough into 7 to 8 even portions. Roll them into balls and form patties on a greased baking tray or an oven safe skillet.
Drizzle and brush some extra virgin olive oil on the patties.
Transfer to an oven preheated to 225ºC (437ºF) and bake for 25 minutes.
Serve baked masala vada hot and enjoy it as is. It also goes well with coconut, mint or onion chutney.
Spicy World of USA, Inc is a family-owned wholesale ethnic foods distributor servicing the entire USA and Eastern Canada. Ever since our humble beginnings, we source the finest South Asian, British, and African foods from around the world. Today, we offer many of the world’s biggest brands, as well as our own house brands Spicy World and Jiva Organics.
INDIAN & SOUTH ASIAN
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