Mathakutty Uncle's Masala Vada

Updated at: Thu, 17 Aug 2023 12:28:31 GMT

Step 1

Soak the daal: 1 hour for masoor daal or 2 hours for toor daal. Then wash and drain thoroughly so there is no water. (note you could also use chana or urdu daal)

Step 2

Finely chop the shallots. Grate the ginger. Finely chop the green chillies and cilantro.

Step 3

Reserve 1-2 tbsp of the masoor daal. then put the rest in a blender and pulse it into a chunky/course batter (not too smooth - you want to keep some chunks in there for texture). pour this mixture into a mixing bowl and add back the whole masoor daal.

Step 4

Add salt to taste, shallots, ginger, cilantro, and chillies. Then thoroughly mix it altogether. The batter should not be runny - should be chunky and thick in enough to make a golf size ball.

Step 5

Meanwhile heat the oil in which to fry the vada. The oil is ready when a small amount of the batter floats to the top. Once hot, lower the flame - if the oil is too hot, the outside will become crispy before the inside is fully cooked. if the oil is not hot enough, the vada will taste greasy.

Step 6

Take a heaped spoon of the batter and roll into a ball (slightly smaller than a golf ball) then slightly flatten so it looks like a flying saucer (about 1.5" diameter, and half inch thick). make sure they are consistent size and thickness so they cook evenly.

Step 7

cook until it is golden brown and then turn so the other side can cook. once both sides are cooked, remove from the oil and allow to drain.

Step 8

serve warm with coconut chutney or on its own.

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