Prep Time: 4 hours
– 15 minutes Cook Time
– 25 minutes Total Time
INGREDIENTS (1 CUP = 240ML )
– 1 cup urad dal (or skinned black gram)
– 1/3 teaspoon salt (adjust to taste)
– Ice cold water
– Oil for deep frying
– 1/4 to 1/2 teaspoon peppercorn (crushed coarsely)
– 2 to 3 green chilies (chopped)
– 4 tablespoon onions (chopped) (1 small)
– 1 sprig of curry leaves (chopped)
– 1/2 teaspoon cumin seeds (jeera)
– 1 teaspoon ginger fine grated
HOW TO MAKE THE RECIPE
1. Wash dal several times and soak in a lot of water for at least 4 to 5 hrs.
2. Drain the water completely and transfer the dal to a mixer grinder jar. If you have a wet grinder, you can use it.
3. Sprinkle 3 tablespoons of water. Next, add salt and start grinding.
4. Next scrape off the sides and then grind again. Whenever needed sprinkle only as much as 1 ½ tsps. Ice cold water evenly
5. Again continue to grind to a coarse thick batter. Ensure your grinder does not become hot.
6. Sprinkle water. Grind again till the batter looks fluffy and white.
7. Transfer this to a bowl. Aerate the batter by beating it with your hand in a clockwise direction for 30 to 60 seconds.
8. Test the batter if it is aerated well. Drop a small batter ball in a bowl full of water. The ball has to float meaning it is light. This is needed to get fluffy Masala vada.
9. If the batter doesn’t float well, means either the batter is runny or is not aerated well. Read the notes below to know what to do with runny batter.
10. If the batter is in the right consistency still it is not floating well. Then beat the batter once more.
11. Add crushed pepper, cumin, ginger, curry leaves, green chilies, and onions. Mix everything well.
How to make Masala vada
1. Heat oil in a deep heavy bottom Kadai or pan on medium heat till hot enough.
2. Drop a small amount of batter to check if the oil is hot. The batter raises if the oil is hot enough.
3. Dip your fingers in water or oil to moisten your fingers. Water should not be dripping.
4. Take small portions of batter. Shape to a ball slightly flattens with the thumb.
5. Dip the thumb in water, again no dripping water. Make a hole in the center.
6. Gently slide the vada in the hot oil by gently shaking off the fingers.
7. Or place the ball on a greased sheet. Flatten it slightly and make a hole in the center.
8. If the oil becomes too hot, regulate the flame to medium.
9. Moisten your fingers again. Lift the corner part of the sheet and transfer the vada onto your fingers. Then drop it just by shaking your fingers.
10. Fry Medu vada till they turn golden on both sides.
11. Make them and fry them in batches till you use up all the batter. In between every batch, wait till the oil heats up, if not hot.
12. Serve Masala vada with coconut chutney and sambar