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Methi Masal Vada recipe - Fenugreek Leaves Vadai Recipe - Methi Chana dal vada recipe - Snacks recipe - Festival Recipes - Pooja Recipes - naivedyam recipes

Masal Vada is one of the most liked snacks at our household. I have tried different versions. One with carrot, Plain. Other day at my friend's place she had it with Fenugreek leaves / Methi leaves. It was so tasty. I have added to my list of things to try. I realized I have added more methi leaves in my recipe and I have done one plus in the end so the Vada color has changed. If you prefer you can just add the leaves after grinding dal and mix it. This is also done without Onion and Garlic. But my Friend recipe was with onion. Both version tasted good. If you are doing for Pooja do it without onion
Ingredients
Split Chana dhal - Bengal gram dhal - Pacha kadalai paruppu - 1 cup
Green Chillies - 2 (finely chopped. Adjust to spice level)
Fresh Methi leaves / Fenugreek Leaves - 1/2 cup to 1 cup
Salt to taste
Cumin seeds- 1 teaspoon
Curry Leaves - 2 tablespoon finely chopped 
Coriander leaves - 2 tablespoon finely chopped

Ghee - 1/4 teaspoon

Ginger - 1/2 inch (optional)
Hing / asafoetida - 1/4 teaspoon
Rice flour - 2 tablespoon (Optional)
Oil for deep frying


Method:

Wash and soak Channa dal for 1 hour to 3 hours. Drain it and leave it out for 30 mins. Transfer Drained dhal (reserve 1 handful) to   blender/ food processor. Add Chopped green chillies, cumin seeds, salt, ginger and hing. 
Grind it to coarse paste. Don't add water. The batter has to be thick. If adding Methi leaves add it just pluse it once. Add reserved soaked dhal, chopped coriander leaves, curry leaves,Coriander leaves, Ghee (if using) and Rice flour (if using). Mix well. 
Divide the dough into equal size ball. Heat deep curved pan and add oil. when oil is hot press the dough between your plams and drop it slowly into hot oil. 
Let it cook till "Shhhhhhhhhh" sound subside. Turn the vada at regular intervals. Once cooked drain the oil and place it on kitchen tissue paper for extra oil to be drained
Serve hot with your favourite side dish

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