Chana Dal Masala Vada/Senaga Pappu Masala Vada - Yummy Festival Feast - Diwali

This is a traditional favorite made in many regions of India. At my home, how much ever I make it, its never sufficient :) And I get immediate requests for the next time I should make it. Its tasty.. not so time consuming or oil consuming deep fried dish.. that everyone enjoys.. !


Ingredients:
3 cups Chana Dal/Senaga Pappu (soak for 1 hr)
Green Chillis (paste or chopped finely)
1 Tbsp Coriander powder
1 Tbsp Ginger Garlic paste
3 Sprigs Curry leaves
1 Bunch Fresh Cilantro (chopped)
1 tsp Garam Masala Powder (Optional)
Salt and chilli powder as per taste
oil for frying

Process:
Soak the dal for an hour. The only somewhat of a tricky part in this recipe is to grind the dal properly. You dont want it too smooth. It needs to be semi smooth with lots of dal pieces..thats when the vada taste the best.In a food processor, "pulse" all of the dal a few times until it breaks into small pieces (adding no or very little water). Separate about 1/3rd of it out and set it aside. Add some water to the remaining dal and grind it into a coarse paste. You can also, just grind all of the dal coarsely if you know the right consistency..Use very little water just enough to bind the dal.. not more than that.

Add all the listed ingredients to it and mix well. Meanwhile, heat your wok/kadai add enough oil to deep fry and warm up the oil. To make the vada, make a lemon size ball, and place it in the center of your left palm and press it with your right palm (or viceversa) and press it lightly, to form the desired shape as in the picture. Make sure the oil is hot. You can test by dropping a tiny piece. It should float and cause bubbles.. When the oil is hot, reduce the heat to medium high and gently release into the oil. You dont want the oil to be too hot. It will burn the vada on the outside without cooking it inside. Remove the vada when they are golden brown and place them on paper towels/newspapers so that excess oil is absorbed. They will turn a darker color after they dry up.

Makes about 30 vadas easily.(depending on size)
Serve with chutney or ketchup. Enjoy the crispy yummy masala vada ! Also check out the Moong dal masala vada.

This recipe is for the event that I am currently hosting..and also to the following event: