Monday, July 18, 2011

Snack Masala Vada - with secret ingrdient (Find it !)


•1/2 cup Channadal 
•1 or 2 chopped green chillies depends upon how much spicy you prefer– to taste
•2 onions – chopped in lengthwise and as thin slices
•2 tbsp ginger – grated
•3 cloves garlic
•pinch of kari masala powder
•1/2 teaspoon fennel seed
•1 or 2 red chilli
•1 small boiled potato and Smashed (Secret ingredient which gives the delicious taste which I tried and found gr8 taste)
•Spinach or kari leaves or coriander or any green which is a healthy ingredient must add
•salt – to taste
•refined oil

Method for Preparing Masala Vada

1. Soak Channadal for two hours. Drain water completely.
2. Grind 1/4 portion of Channadal, ginger, garlic, red chilli and fennel seeds together with as little water as possible into a coarse batter and then add rest of the channadal grind further just for a minute so that some of the channadal remains as a whole which gives crispy taste.

3. Add chopped onions, grated green that you have chosen to add smashed potato, green chillies and salt to the batter and mix well.
4. Make small ball of batter and then make it flat with approximately two tbsp of batter for each vada using your palm and finger.
5. Heat the oil in a frying pan up to the level by checking if you drop a just tiny batter into the oil it should float as soon as you dropped it into the oil
6. For beginners, make note oil should never be over heated because it will burn the vada. If oil overheated add little fresh oil into it to reduce the heat according to exact frying condition.
7. Make the vadas by deep fry in hot oil till golden brown.

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