Bengal Gram Masala Vada

Total Time:
1.75 hours
Serves:4
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Savoury Grilled Cheese Sandwiches, Best Savoury Egg Bread Rolls, Easy Oats Thattai

Rate This Recipe
4.5

Ingredients

How to Make Bengal Gram Masala Vada

  • Soak Bengal gram dal for one hour.
  • Chop onion and herbs and keep aside.
  • Grind 2 tbsps of the soaked dal with ginger, garlic, green chillies and cinnamon into a smooth paste.
  • Drain the remaining dal and add it to the paste and run the mixer for a minute to get a thick and coarse batter without adding water.
  • Mix the batter evenly with a spatula and run the mixer for a few more seconds if necessary.
  • It is fine if some dal is still left uncrushed.
  • Scoop out the dal mixture in a bowl and mix in the chopped herbs and onion, salt and cumin seeds.
  • Heat oil in a kadai.
  • Make a small ball out of the batter and flatten it on your palm into a vada, and slide it into the hot oil.
  • Vadas can be cooked in batches of six or eight depending on the size of the kadai.
  • Do not disturb until you see a colour change around the vada.
  • Gently flip the vadas and cook on the other side.
  • Cook until the vadas become a golden reddish brown in colour on all sides.
  • Take them out using a perforated ladle and drain them on a paper towel.