Tamil Nadu Style Masala Dal Vada Recipe
Make these delicious vadas that make a perfect monsoon snack. It is crispy on the outside and great to munch on along with a cup of filter coffee. Serve the vada along with a spicy coconut chutney and a mint coriander chutney for a evening snack or even as an appetizer for parties.
Tamil Nadu Style Masala Dal Vada recipe is a perfect monsoon snack. This is an easy version and a lovely lip-smacking vada recipe which is made with spiced chana dal and rice flour. These can also be made in Kuzhi paniyaram Pan to make it not deep fried and healthy.
Would you like to explore more Monsoon recipes? Check here for more!
- 1 cup Chana dal (Bengal Gram Dal) , soaked overnight
- 1/2 cup White Urad Dal (Split) , soaked overnight
- 1 teaspoon Fennel seeds (Saunf)
- 3 Green Chilli , adjust
- 1 inch Ginger , crushed
- 2 Garlic , finely chopped
- 1 sprig Curry leaves , chopped
- 2 tablespoon Mint Leaves (Pudina) , chopped
- 2 tablespoon Coriander (Dhania) Leaves , chopped
- 1 Onion , chopped
- 2 teaspoon Cooking oil , to brush
- Salt , to taste
- 1 pinch Asafoetida (hing)
How to make Tamil Nadu Style Masala Dal Vada Recipe
To prepare Baked Masala Dal Vada recipe, soak chana dal and urad dal for 3 -4 hours.
Keep some 2 tablespoon separately and grind the dals separately in a mixer by straining any excess water. Grind it to a coarse mixture and take it out.
Mix the ground dal along with onion, mint, coriander, curry leaves, fennel seeds, salt and hing.
Adjust the seasonings and mix the dals that you had kept separately to make the batter a bit thick such that it holds together while shaping.
Heat a kadai with enough oil to fry, add a drop of the batter to check if it is hot before frying.
Take the vada mix and make them into patties with hand and carefully drop them into the oil.
Use a skimmer to keep turning the vadas and fry them on both the sides till it is golden brown.
Take them out and drain it over the tissue paper or a paper napkin and serve.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.