Tamil Nadu Style Masala Dal Vada Recipe
If you’re craving a crispy, flavorful snack on a rainy day, the Tamil Nadu Style Masala Dal Vada is the perfect choice. This lip-smacking snack is a traditional South Indian delight that can be enjoyed with a hot cup of masala chai or a creamy bowl of rice pudding. The vada is made with spiced chana dal (Bengal gram) and urad dal, making it high in protein and full of vibrant flavors from fresh herbs and spices.
Whether you’re indulging in this treat as an afternoon snack or serving it at a gathering, this simple yet delicious recipe will have everyone asking for more. You can even make these vadas healthier by using a Kuzhi Paniyaram pan, which gives them a similar texture without the need for deep frying.
Cuisine: South Indian
Course: Snack
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup (soaked overnight) |
| White Urad Dal (Split) | 1/2 cup (soaked overnight) |
| Fennel seeds (Saunf) | 1 teaspoon |
| Green Chilli | 3, adjust to taste |
| Ginger | 1 inch, crushed |
| Garlic | 2 cloves, finely chopped |
| Curry leaves | 1 sprig, chopped |
| Mint Leaves (Pudina) | 2 tablespoons, chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Onion | 1 medium, chopped |
| Oil | 2 teaspoons (to brush) |
| Salt | To taste |
| Asafoetida (Hing) | 1 pinch |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes (if frying), or 25-30 minutes (if using a Kuzhi Paniyaram pan)
Instructions
-
Soak the Dals: Start by soaking the chana dal and urad dal in water for 3 to 4 hours or overnight for best results. This will help soften the dals and make them easier to grind.
-
Grind the Dals: Once soaked, drain the water and set aside 2 tablespoons of the dals for later use. Place the remaining soaked dals into a mixer grinder. Add a small amount of water if necessary, and grind the dal into a coarse mixture. Do not make it too smooth, as you want some texture in your vada.
-
Prepare the Mixture: Transfer the ground dal into a mixing bowl. Add the chopped onion, mint leaves, coriander leaves, curry leaves, fennel seeds, crushed ginger, garlic, salt, and a pinch of asafoetida. Mix everything well to incorporate the ingredients.
-
Adjust the Consistency: Take the reserved dal (the 2 tablespoons set aside) and add it to the mixture. This will help the batter hold together when shaped into vadas. If the mixture is too wet, you can add a little rice flour to bind it together.
-
Shape the Vadas: With wet hands, take small portions of the mixture and shape them into round patties or small discs. Flatten them slightly with your palms. Make sure the patties are firm enough to hold their shape while cooking.
-
Frying the Vadas (Traditional Method): Heat a kadai or deep frying pan with enough oil to submerge the vadas. To check if the oil is hot enough, drop a small piece of the batter into the oil. If it rises to the surface quickly, the oil is ready for frying.
-
Fry the Vadas: Gently slide the shaped vadas into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry the vadas on medium heat, turning them occasionally to ensure even cooking. Continue frying until they are golden brown and crispy on all sides, approximately 5-7 minutes.
-
Drain and Serve: Once the vadas are fried to perfection, remove them from the oil and place them on a plate lined with paper towels or a napkin to absorb excess oil.
-
Optional Kuzhi Paniyaram Pan Method: If you prefer a healthier, non-deep-fried version, use a Kuzhi Paniyaram pan. Brush the cavities with a little oil, drop the batter into each cavity, and cook on medium heat until golden brown on both sides. This method takes about 20-30 minutes to achieve crispy, fluffy vadas.
-
Serving Suggestions: Serve your Tamil Nadu Style Masala Dal Vadas hot with a cup of masala chai or even a side of tangy chutney. They also pair beautifully with a rich and creamy Paal Payasam (Rice Kheer/Pudding) for an indulgent treat.
Tips for the Best Masala Dal Vada
- Consistency: The key to perfect vadas is the consistency of the batter. Make sure it’s thick enough to shape into patties, but not too stiff.
- Flavor Variations: You can adjust the amount of green chilies to suit your spice preference. Additionally, adding a dash of garam masala or other spices can elevate the flavor.
- Healthier Version: For a healthier twist, try baking the vadas in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper, brush them lightly with oil, and bake at 375°F (190°C) for about 20-25 minutes or until golden brown.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 400 mg |
These figures are estimates and may vary based on the exact ingredients and cooking methods used.
Enjoy the warmth and crispiness of Tamil Nadu Style Masala Dal Vada on a rainy evening, and let this simple yet flavorful snack add joy to your day!
