Masala Vada

Grind split black gram into a paste, mix with spices and herbs, then deep-fry until golden brown. Serve these crispy bites hot with coconut and tomato chutneys for a delightful snack. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 12 Aug 2020 in Recipes Veg

New Update

Main Ingredients	Split black gram skinless (dhuli urad dal), Curry leaves
Cuisine	South Indian,Indian
Course	Snacks and Starters
Prep Time	5-6 hour
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients

1 cup split black gram skinless (dhuli urad dal), soaked for 5-6 hours and drained
8-10 curry leaves, chopped
2-3 green chillies, chopped
1 teaspoon crushed black peppercorns
¼ cup fresh coconut chopped
1 tablespoon split Bengal gram (chana dal), soaked and drained
2 tablespoons fresh coriander leaves
Oil for garnish
Coconut chutney to serve
Tomato to serve

Method

Put split black gram into a grinder jar, add ½ cup water and grind to a fine paste. Transfer the ground mixture in a bowl. Add curry leaves, green chillies, crushed peppercorns, coconut pieces, split Bengal gram, coriander leaves and salt and mix well.
Heat sufficient oil in a kadai. Dip your hand in water, drop small portions of the mixture into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Arrange them on a serving plate and serve hot with coconut chutney and tomato chutney.

#Split Bengal gram (chana dal) #Crushed black peppercorns #Oil #Green chillies #Tomato #Fresh coriander leaves #Fresh coconut #Curry leaves #Split black gram skinless (dhuli urad dal)