Bengal Gram Masala Vada

Total Time:
1.75 hours
Serves: 4
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 DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 250g - Bengal gram dal
  • 1 big - onion (finely chopped)
  • 5 pearls - garlic, peeled
  • 4 - green chillies
  • 2 inches - fresh ginger, cleaned and peeled
  • 1/2 cup - finely chopped fresh coriander leaves
  • 1/2 cup - finely chopped mint leaves
  • 1/2 cup - finely chopped dill leaves
  • 2 inch stick - cinnamon
  • 1 tsp - cumin seeds
  • 1/2 tsp - salt
  • oil

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.