Masala vada as the name symbolizes, is spicy dough made of masala (ginger, garlic, and garam masala). This is the most common appetizer we make during festivals. I love the way south Indians use such healthy ingredients and create beautiful blends one after the other. This authentic classic has been handed down generations. They can be made into a healthy steamed snack or a crunchy fritter.
Makes 12-20 fritters or steamed cakes
Ingredients:
- 1 cup kadale bele / channa dhal / split chick peas
- 6 green hot chilies or more if you like
- 2 cups fresh dill chopped
- 2 cups onion chopped
- 1 tsp whole garam masala (4 cloves, 2 inch cinnamon bark)
- 1 tsp fresh ginger grated
- 1 tsp garlic cloves
- Salt to taste
- Oil to fry – about 2 cups or more
Directions to make the dough
- Soak the split chickpeas in ample water for 4 to 6 hours until soft.
- Drain and put them in a food processor. Add the green chilies, ginger, garlic, and garam masala.
- Grind it to a coarse paste. If you grind it to a smooth paste, the vada will not be very crunchy; it is the coarseness that gives it a lasting crunchy texture, even when the fritter gets cold.
- Mix the chopped dill, onion, chickpea mixture, and salt to make it into a dough consistency.
- You may prepare the dough a day before and refrigerate it too.
- Mix the onions, dill, and salt before you make the vada or steam cake. This prevents the dough from getting watery.
To make the fritters:
- Heat about 2 cups of oil in a frying pan. Wet your hands and make little lemon-sized balls.
- Place each ball on a plastic sheet or the palm of your hand and pat it down to flatten it into a patty.
- Add a pinch of dough to the oil to check the temperature. If it foams and fries, we are good.
- Gently lower each patty into the oil. Once the lower side is golden, flip it over and cook the same way on the other side.
- Serve it hot with the chutney of your choice.
To make the steam cakes:
Many of them prefer this version, that is healthier and fat free. Mix the chopped dill, onion, chickpea mixture and salt to make it into a dough consistency.
Wet your hands and make little cylinders. Steam cook them like you would steam your vegetables for about 10-15 minutes on medium heat (or Indians, use an idli pan). Enjoy!