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Prep Time: Estimated 20 minutes
Cook Time: Estimated 20 minutes
Total Time: Estimated 40 minutes
Yield: Makes 12-15 vadas
Cuisine: Indian
Author: Scott Stokes
Ingredients:
- 1 cup chana dal (split chickpeas)
- 1/2 cup yellow moong dal (split yellow lentils)
- 1/4 cup rice flour
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
Instructions:
- Rinse the chana dal and moong dal in water. Soak them together in enough water for 2-3 hours.
- Drain the soaked dal and transfer them to a mixing bowl.
- Add rice flour, chopped onion, green chilies, coriander leaves, ginger-garlic paste, fennel seeds, cumin seeds, and salt to the bowl.
- Mix well to form a coarse batter. If the batter seems dry, you can sprinkle some water.
- Heat oil in a deep frying pan or kadhai over medium heat.
- Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
- Remove the vadas from the oil and drain on a paper towel to remove excess oil.
- Serve the masala vadas hot with nettle chutney or your favorite dipping sauce.
