I have very fond memories of my dad bringing masala vadas from the streed vendors in Hyderabad along with the hot spicy mirchi bhajjis. I have always meant to try making them at home but only got around to it now. The outcome was authentic especially after sprinkling a little bit of chaat powder on top. I only wish I had a nice coconut or peanut chutney to go with it but I was too lazy to make it after frying these vadas. I searched online for the recipe and also asked my friend Sindhu and arrived at this one. Here goes -
- Chana dal - 2 cups (soaked overnight)
- Ginger - 2 inch piece
- Corriander leaves- handful
- Red chillies - 3/4
- Whole black pepper - 1 tsp
- Curry leaves - 10/12 chopped
- Hing - 1/2 tsp
- Garlic - 2 pods (optional)
- Onion - 1 medium sized, finely chopped
- Vegetable oil for frying
- Set aside a few spoons of the chana dal and grind the rest with, ginger, corriander, red chillies, black pepper, hing, garlic (optional) and salt with very little water until coarsely ground.
- Mix the chopped onions and curry leaves with the ground mixture.
- Heat the vegetable oil in a pan
- Now take about 2 tsps of batter on a wet palm and use wet hands to flatten it. SLide it into the oil and fry until golden brown. If you are not able to get it off your palms, you can also use cling wrap for the same. Enjoy hot with chutney or as is!