Masala vada is a popular South Indian tea time snack. It is made with peas dal instead of Chana dal for a better taste. Hot Masala vada pairs well with chutney and is a perfect accompaniment for tea or coffee.
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Soak the peas dal or paruppu for 4 hours.
After 4 hours, drain it.
Add garlic, ginger, green chilli, cinnamon, fennel seeds, and curry leaves to a mixer jar.
Grind to a coarse paste without adding water. Keep aside.
Take 2 tbsp of soaked dal and keep aside.
Coarsely grind the remaining soaked dal without adding water in pulse mode.
Transfer the ground dal to a bowl, then add the 2 tbsp soaked dal and the coarsely ground masala.
Add chopped onion and mix well.
Take a small portion from the batter, roll it with your hand, and gently flatten it with your palm (not too thick).
Heat oil. When the oil becomes hot, gently drop the vadas.
Fry until light golden brown.
Follow the same process for all vadas.
Serve hot with a cup of tea for the best experience.
What is the best way to store leftover Masala Vada?
To store leftover Masala Vada, allow them to cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them for up to a month. Reheat in an oven or air fryer to maintain their crispiness.
Can I make Masala Vada gluten-free?
Yes, Masala Vada is naturally gluten-free as it is made with peas dal. Just ensure that all other ingredients, like spices and chutneys, are also gluten-free to maintain dietary compatibility.
What can I substitute for peas dal in Masala Vada?
If you can't find peas dal, you can substitute it with chana dal or even split moong dal. However, keep in mind that the flavor and texture may vary slightly. Soaking times may also differ, so adjust accordingly.
What are some good chutney pairings for Masala Vada?
Masala Vada pairs wonderfully with coconut chutney, mint chutney, or tomato chutney. These chutneys enhance the flavors of the vada and make for a delightful snack experience, especially during tea time.
How long should I soak peas dal for making Masala Vada?
You should soak peas dal for at least 4 hours before making Masala Vada. This helps soften the dal, making it easier to grind and ensuring a better texture in the final product.
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