Masala Vada

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the chana dal several times until the water runs clear.

2. 2

   Soak the chana dal in plenty of water for at least 2 hours, or preferably overnight.

   Ca. 2 t.

   Kokkens note: Soaking helps the dal soften and blend easily.

3. 3

   Drain the soaked chana dal thoroughly and set aside a small handful of whole dal.

   Kokkens note: Ensure the dal is well-drained to prevent a watery batter.

4. 4

   Transfer the majority of the drained chana dal to a food processor or blender.

5. 5

   Add the ginger, green chili, and a pinch of salt to the food processor.

6. 6

   Pulse the mixture without adding water until it forms a coarse paste. It should not be completely smooth; some texture is desirable.

   Ca. 2 min.

   Kokkens note: Avoid over-blending to maintain some texture for a better bite.

7. 7

   Transfer the dal paste to a large mixing bowl.

8. 8

   Add the reserved whole chana dal, chopped yellow onion, curry leaves, fennel seeds, rice flour, cilantro, and the remaining salt to the bowl.

9. 9

   Mix all ingredients thoroughly with your hands until well combined.

   Ca. 2 min.

   Kokkens note: Mixing by hand ensures everything is evenly distributed.

10. 10

    Heat the vegetable oil in a deep pan or kadai over medium-high heat for frying.

    Ca. 5 min.

    Kokkens note: The oil should be hot enough to sizzle when a small piece of batter is dropped in.

11. 11

    Take a small portion of the mixture, flatten it slightly into a disc shape, about 1/2 inch thick.

    Kokkens note: Don't make them too thick, or they won't cook through evenly.

12. 12

    Carefully slide the shaped vada into the hot oil, frying a few at a time without overcrowding the pan.

    Kokkens note: Overcrowding the pan can lower the oil temperature and make the vada greasy.

13. 13

    Fry the vada for 3-5 minutes per side, or until golden brown and crispy.

    Ca. 10 min.

    Kokkens note: Adjust heat as needed to ensure even cooking and browning.

14. 14

    Remove the cooked vada with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

15. 15

    Serve the masala vada hot with coconut chutney or tomato ketchup.