Receta Chana Dal & Split Green Moong Dal Masala Vada | Step By Step Recipe
Chana Dal & Split Green Moong Dal Masala Vada | Step By Step Recipe
October 1, 2015 by Madhu Leave a Comment
Masala vada is a deep fried lentil fritter which are crispy on the outside and soft inside. A very popular recipe from South India and a perfect tea time snack. They can be served with coconut chutney or just plain with a cup of hot tea or coffee. It’s vegan too!
Tradionally the masala vada is made with Chana dal. Often I like to try different variations and today I have used Chana dal and Split Green moong dal. When I make vada for festivals, I skip the onion. Generally onion keeps the vada soft from inside. So I replace the onion with green bell pepper and it works every time. I hope you try this variation. Scroll down to go over the notes before you try the recipe.
- Here are few of the Masala vada recipes form my site-
- Masala Vada
- Green Moong dal Vada
- Here are ingredients for the Masala Vada-
Chana dal & Split Green Moong dal Masala Vada Prep time 4 hours 15 mins Total time 4 hours 35 mins Deep fried crispy lentil fritters made with chana dal, split green gram dal and spices. A perfect tea time snack. Author: Madhu Recipe type: Snacks Cuisine: South Indian Serves: about 15 vadas Ingredients
Chana dal (Bengal gram)- ¾th cup Split Green Moong dal- ¼th cup Grated Coconut- 1 to 2 tbsp Green chilli- 2-3 Chopped Green Bell Pepper (Capsicum)- ¼th cup Chopped ginger- 1 inch Curry leaves- 10 Chopped Coriander- 2 tbsps Chopped dill- 2 tbsps Asaftedia (Hing)- ¼th tsp Salt to taste Oil for Deep frying Instructions
Rinse the Chana dal and Split green moong dal in water several times until the water runs clear. Soak the dals in enough water for 4 hrs and drain the dals completely. In a food processor, add the drained and soaked dals, green bell pepper, green chilly, ginger, coriander, curry leaves and coconut, grind it coarsely. Do not add any water while grinding. Remove the mixture in a bowl and add the chopped dill, hing and salt to taste. Heat oil in a deep skillet to fry the vada. While the oil gets hot, take a golf ball size of the mixture and slightly flatten them between your palms. Repeat the same with the rest of the mixture. To check if the oil is at the right temperature, drop little bit of the batter in the oil. if it instantly comes up, the oil is hot enough to fry. Drop 3-4 of the patties in oil carefully. Fry on medium heat on both sides until golden brown. Serve hot vadas with green chutney or ketchup. Notes 1. Soak the dals for atleast 4 hours, if not the vadas will turn out hard.
2. The ground mixture should not be too crumbly or too soft. If the mixture becomes too soft and falling apart, you can add few teaspoons of either chickpea flour ( besan) or rice flour.
3. Salt releases lot of water, so add the salt to the ground mixture only when you are ready to fry the vada.
4. Fry the vada on low to medium heat for even cooking. 3.4.3177
Step by step recipe on how to make Chana dal and Split Green Moong dal Vada:
Rinse the Chana dal and Split green moong dal in water several times until the water runs clear. Soak the dals in enough water for 4 hrs and drain the dals completely.
In a food processor, add the drained and soaked dals, green bell pepper, green chilly, ginger, coriander, curry leaves and coconut, grind it coarsely. Do not add any water while grinding.
Remove the mixture in a bowl and add the chopped dill, hing and salt to taste.
Heat oil in a deep skillet to fry the vada.
While the oil gets hot, take a golf ball size of the mixture and slightly flatten them between your palms. Repeat the same with the rest of the mixture.
To check if the oil is at the right temperature, drop little bit of the batter in the oil. if it instantly comes up, the oil is hot enough to fry.
Drop 4-5 of the patties in oil carefully. Fry on medium heat on both sides until golden brown.
Serve hot vadas with green/coconut chutney or ketchup.
Notes:
1. Soak the dals for atleast 4 hours, if not the vadas will turn out hard.
2. The ground mixture should not be too crumbly or too soft. If the mixture becomes too soft and falling apart, you can add few teaspoons of either chickpea flour ( besan) or rice flour.
3. Salt releases lot of water, so add the salt to the ground mixture only when you are ready to fry the vada.
4. Fry the vada on low to medium heat for even cooking.
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