Masala Vada
Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, and Onam Sadya. Made with jaggery, coconut, and patience.
Ingredientsfor 3 servings
- 250 g Black gram (Uzhunnuparippu)
- Soda bi-carb - A pinch
- Salt, to taste
- Oil — for deep frying
- Ginger, to taste — finely chopped
- Coriander leaves A, a few
- Green chillies, to taste
- Green onions, to taste
Preparation
Step 1
Soak the black gram overnight.
Step 2
Drain off the excess water.
Step 3
Grind it in a grinder without using water.
Step 4
Warm the oil in a pan or a kadai. By the time the oil gets heated, beat the mixture with a little water till it becomes fluffy.
Step 5
Add salt and soda-bi-carb followed by the other ingredients and Stir everything together thoroughly.
Step 6
Wet your palm and spread 1 tbsp of the paste on it and make a hole in the center to get the desired shape. Carefully remove it from your palm and fry them to a golden brown colour.
Step 7
Serve while still hot with Sambar and Chutney. :- Makes 25 Vadas.
Tip
The binding point is everything — cook the mixture just until it holds shape when pressed. Overcooked, it turns hard; undercooked, it crumbles.
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