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1 cup -
1 cup - onion, minced
1/2 cup - coriander leaves, minced
few curry leaves, finely chopped
2 to 3 tbsp -
salt to taste
oil to fry
How to Make Masala Vada
Soak the Dal with red chillies for 2 hours. Drain and grind to stiff, coarse paste.
Add rest of the ingredients and mix well.
Heat oil for deep frying. It should be just moderately hot.
Take a piece of plastic sheet and grease it lightly with oil.
Place about 3 tbsp of the Vadai mixture on it.
Flatten to a disc, about 1/2 cm thick.
Transfer it carefully into the oil.
Shape 3 or 4 more Vadas and drop into the oil.
Fry on moderate heat till the Vadas are cooked and golden brown.
Well-made Masala Vada is crisp on outside and soft inside.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.