Carrot Masala Vada

Ingredientsfor 3 servings

• 4 nos Carrots
• 1 cup Kadala Parippu or Thuvara Parippu (Red Gram) Bengal Gram
• 1 cup Uzhunnum Parippu Soak the Kadala/Thuvara Parippu & Uzhunnum Parippu separately for about 1 – 2 hrs, Black gram dhal
• 2 tsp Green Chilli — chopped
• 2 tsp Ginger — chopped
• 1 tsp Curry Leaves — chopped
• 1/2 cup Onion — chopped
• 1/4 tsp Cumin seeds
• Salt, to taste
• Coconut/Refined Oil As required to fry the Vadas

Preparation

1. Step 1

   For preparing Carrot Masala Vada, first clean and wash the soaked Kadala/Thuvara Parippu and Uzhunnum Parippu and grind them separately without adding Water and keep the dough aside.

2. Step 2

   Peel and grate the Carrots and keep it separately.

3. Step 3

   Change the ground Kadala/Thuvara Parippu and Uzhunnum Parippu into a Bowl/Vessel. Add the grated Carrot and chopped Green Chilli, Ginger, Curry leaves and Cumin seeds along with required quantity of Salt and mix it well (no water should be added in this dough). Keep this dough for about 10 – 15 minutes.

4. Step 4

   Heat the oil in a Frying pan/Cheenachatti. Take the dough in small quantities (based on the size of Vadas) and flatten it (also put a small hole with finger in the middle of the flattened dough) and put the flattened dough into the hot oil (continue the same procedure for making more Vadas)) and cook it properly.

5. Step 5

   When one side of the Vadas are cooked properly and the colour of Vadas goes golden brown, turn the Vadas to other side in the oil and cook that side also properly and take the Vadas out from the Oil and keep them in a plate/vessel.

6. Step 6

   Carrot Masala Vadas are ready. These Vadas can be served along with Coconut/Onion Chutney.