(from Nandini’s recipe box)
- Masala Vada
- Bengal Gram / Channa Dal - 1 cup (200 gms)
- Onion - 1 big
- Green Chilli - 2
- Red Chilli - 2
- Ginger - 1" (optional)
- Coriander leaves - as desired
- Fennel Seeds - 1 tsp
- Salt to taste
- Curry leaves few
- Oil for deep frying
- Vada Curry
- Coarse paste
- Onions - 2 medium
- Green chilies - 2 medium
- Garlic, grated - 4 cloves
- Ginger. grated - 2"
- For the sauce
- Tomato, puree - 2 medium
- Bay leaf - 1 long
- Cloves - 2
- Cinnamon - 2"
- Fennel Seeds - 1/4 tsp
- Cumin Seeds - 1/4 tsp
- Salt to taste
- Oil - 2 tsp
- Coconut Milk - 3/4 cup
- Red chili powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder a pinch
- Coriander leaves for garnich.
Clean and soak channa dal for min 2 hrs. Except 2 tbsp of Channa dal, grind the dal with Chillies coarsely. Mix the whole channa dal to the coarsely ground dal.
Chop Onions, Coriander, Ginger finely. Mix this with the dal to form a good mixture.
Heat Oil in a pan. Divide the dal mix into small balls, flatten them into small patties, either using your palm or using a wet plastic cover.
Make Masala Vadas and place them on greased Idli moulds.
Steam for 10 – 15 mins
- In a non stick pan add 1 tsp oil and roast the steamed vadas.
Cook on both sides to make sure it is roasted well.
For the Masala Vadas,
Grind the batter and mix in onions and other spices as required.
Pat them down as small discs and steam these vadas in greased idli moulds for 15 mins.
Once done, remove and roast them on a non stick pan with 1 tsp oil. Cook on both sides. Remove once done. You can crush the vadas to small pieces if you prefer. Mostly these are crushed into smaller bits.
For the Spicy Curry
Grind onions, green chilis, ginger and garlic to coarse paste.
Heat a non stick pan, add 1 tsp oil. Once the oil is hot add bay lead, clove and cinnamon. Saute for couple of minutes.
Then add the coarse masala, fennel seeds, cumin seeds. Saute for 5 mins until the onions starts to turn colour.
Add tomato puree, turmeric powder, red chili powder, coriander powder, salt and fry for 5 mins in sim.
When the tomato puree is cooked well and oil starts coming out, add required water, crushed vadas and simmer for 5 mins.
Then bring to boil, add coconut milk. Add finely chopped coriander leaves.
Again simmer for 5 mins.
Serve with Idli, Dosa or Rotis.
Since vadas will absorb water, make sure you add as required.
If you want a richer version, you can deep fry the vadas, but we have noticed that except for a slight richer taste, the steamed version was equally good.
Will be back with another version of Vada Curry next week. Do share your recipe if you make it differently