Avarekalu Masala Vada Recipe
Description:
Avarekalu Masala Vada is a delightful South Indian snack that is crunchy on the outside and soft on the inside. Itβs made with a unique twist by adding Avarekalu (Lilva Beans) or Field Beans to the traditional Masala Vada mixture, giving it an extra layer of flavor. The perfect blend of spices and ingredients creates a crispy, golden-brown snack that pairs wonderfully with a cup of hot tea or coffee. Known for its delicious taste and satisfying texture, this savory treat is a must-try for any snack lover.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram Dal) | 1 cup |
| Avarekalu (Lilva Beans) | 1 cup |
| Gram Flour (Besan) | 3 tablespoons |
| Red Chilli Powder | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1/2 teaspoon |
| Onion (finely chopped) | 1 medium-sized |
| Dry Red Chillies | 4 |
| Garlic (finely chopped) | 4 cloves |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 5 g |
| Fat | 7 g |
| Sodium | 150 mg |
Note: Nutritional information is approximate and may vary based on portion size and exact ingredients used.
Preparation Time:
60 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the Ingredients:
- Start by washing the Chana Dal thoroughly and soaking it in water for about 1 hour to soften it.
- Wash the Avarekalu (Field Beans) and pressure cook them with just enough water for one whistle. Once the pressure releases, drain the excess water and set the cooked field beans aside.
-
Grind the Ingredients:
- Take the field beans (Avarekalu) and add them to a blender. You can choose to grind them without cooking, but cooking them makes them softer and easier to mash.
- Drain the Chana Dal and add it to the blender with the field beans. Also, add the dry red chillies.
- Pulse the mixture into a coarse paste. The field beans will mash easily, but the Chana Dal should retain some texture. If you prefer, you can grind them separately for more control over the texture.
-
Prepare the Vada Mixture:
- Transfer the coarse mixture into a large mixing bowl. Add the following ingredients:
- Gram flour (besan)
- Red Chilli powder
- Fennel seeds (Saunf)
- Chopped onions
- Finely chopped garlic
- Curry leaves
- Asafoetida (hing)
- Salt to taste.
- Mix the ingredients thoroughly. The batter should be thick enough to hold its shape. If the batter seems too loose, add a bit more gram flour to thicken it. The consistency should be firm, allowing you to shape the vadas easily.
- Transfer the coarse mixture into a large mixing bowl. Add the following ingredients:
-
Heat the Oil for Frying:
- In a deep frying pan or kadai, heat enough oil for deep frying.
- To check the oil temperature, drop a small piece of batter into the oil. If it rises immediately to the surface, the oil is ready for frying.
-
Shape and Fry the Vadas:
- Take a small portion of the batter and shape it into a ball. Flatten it gently between your palms to form a patty or disc shape.
- Carefully drop the shaped vada into the hot oil. Fry on a low flame, turning occasionally to ensure even cooking. Fry in batches, avoiding overcrowding the pan.
- Fry until the vadas turn golden brown and crisp on all sides.
-
Drain and Serve:
- Once the vadas are crispy and golden, remove them from the oil and drain on paper towels to absorb any excess oil.
- Serve hot, ideally with a side of Dhaniya Pudina Chutney (Coriander Mint Chutney) and a cup of Adrak Chai (Ginger Tea) for the perfect evening snack.
Tips for the Perfect Avarekalu Masala Vada:
- Texture: The key to a great vada is the consistency of the batter. Ensure itβs thick enough to hold its shape when frying. If itβs too runny, the vadas will not form well.
- Spices: You can adjust the amount of red chilli powder depending on your spice preference. If you like it mild, reduce the quantity of dry red chillies.
- Oil Temperature: Fry the vadas on a low flame to avoid burning the outside before the inside gets cooked. The oil should be hot enough for the vadas to crisp up quickly.
Serving Suggestions:
Avarekalu Masala Vada is a versatile snack that can be served with various dips and chutneys. For a traditional touch, enjoy it with Dhaniya Pudina Chutney (Coriander Mint Chutney), or try pairing it with Tamarind Chutney or Coconut Chutney for an extra burst of flavor. This crispy delight is perfect as an evening snack with a hot cup of Adrak Chai (Ginger Tea) or Filter Coffee, making it a beloved dish in every South Indian household.
Enjoy your Avarekalu Masala Vada!
Whether it’s a casual snack or part of a special meal, these crispy vadas will surely satisfy your cravings. With the delightful combination of field beans, Chana Dal, and aromatic spices, each bite will transport you to the bustling streets of South India!
