Рецепт Masal Vada
A simple tea time snack made with three kind of lentils - Channa Dal, Toor Dal and Urad Dal. But channa dal is the most important ingredient. This gives it the required crispiness and texture. This is the first post of Blogging marathon under the theme Deep fried Items.
Masal Vada
Crispy goodies made with lentils. A perfect tea time accompaniment.
Prep Time: 10 Mins | Cook Time: 15 Mins | Inactive Time: 1-2 Hrs |Total Time: 25 Mins | Serves: 2
Ingredients
- 1/2 Cup Kadala Parupu | Channa Dal
- 1/2 Cup Tuvaram Parupu | Toor Dal
- 2 Tbsp Ulutham Parupu | Urad Dal
- 4 Red chillies
- 1-2 Green chilly
- Salt to taste
- A pinch of hing | Asafoetida
- 3-4 Curry leaves, torn
- 1/2 Cup chopped Onions
Coriander for garnish
Instructions
Soak the three dal in water for about 1 - 2 hours.
Drain the water completely and grind it with red chillies, green chilly, salt and hing. Do not add water and just give a pulse. It should be very coarse.
Add the chopped onions, curry leaves and coriander leaves.
Check for salt and adjust. Divide the entire mixture into round balls.
Heat oil for deep frying. Flatten each ball into small discs.
Deep fry until it turns golden brown.
Notes
You can skip green chilly and add only red chillies. Its up to you and also this amount gives medium spice level.
The lentils should not become a paste. It should be completely dry and few lentils should be left unground. The correct consistency is that you should be able to make round balls with the ground mixture. It should not fall apart.
This post is for Blogging Marathon 54 under the theme "Deep fried Goodies". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54 here.