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Crispy, crunchy fritters made from coarsely ground chana dal and fragrant spices. This popular South Indian tea-time snack is savory, spicy, and incredibly addictive, perfect with a cup of chai. Note: This recipe requires 2 hours of soaking time for the dal, which is not included in the prep time.
Soak and Prepare the Dal
Grind the Vada Mixture
Combine All Ingredients
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Crispy, crunchy fritters made from coarsely ground chana dal and fragrant spices. This popular South Indian tea-time snack is savory, spicy, and incredibly addictive, perfect with a cup of chai. Note: This recipe requires 2 hours of soaking time for the dal, which is not included in the prep time.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 328.71 calories per serving with 11.22g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Vadas
Deep Fry the Vadas
Drain and Serve
Add 2 tablespoons of finely chopped dill leaves (sabsige soppu) or mint leaves to the mixture for a different flavor profile, popular in Karnataka.
Incorporate 1/4 cup of finely chopped spinach, grated carrots, or shredded cabbage into the vada mixture for added nutrition and texture.
Prepare the vadas using a mix of dals, such as half chana dal and half toor dal (split pigeon peas), for a slightly different taste and texture.
For a lower-oil version, shape the vadas, brush them lightly with oil, and air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through, until golden and crisp.
Chana dal is an excellent source of protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The lentils provide a significant amount of dietary fiber, which aids in digestion, promotes a feeling of fullness, helps maintain bowel health, and can assist in managing blood sugar levels.
Spices like fennel seeds and hing (asafoetida) are traditionally known for their carminative properties, which can help improve digestion, reduce gas, and prevent bloating.
Masala Vada is a deep-fried snack, which makes it high in calories and fat. However, the base ingredient, chana dal, is a good source of plant-based protein and dietary fiber. It is best enjoyed in moderation as part of a balanced diet.
A serving of four Masala Vadas contains approximately 250-300 calories, depending on the size and the amount of oil absorbed during frying.
This usually happens for three reasons: 1) The dal was not drained properly, leaving excess water. 2) The dal was ground into a fine paste instead of a coarse mixture. 3) The vadas were fried on a low flame, causing them to absorb too much oil.
If the mixture disintegrates in the oil, it's likely too loose or lacks binding. This can be due to excess moisture. To fix this, add 1-2 tablespoons of rice flour or besan (gram flour) to the mixture to act as a binder.
You can prepare the ground mixture and store it in an airtight container in the refrigerator for up to 24 hours. However, add the chopped onions and salt only just before frying, as salt will draw out moisture from the onions and make the mixture watery.
Store leftover vadas in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes.