Bade-e-Masaledar : Bengal gram fritters

Bade-e Masaledar are bengal gram and dill leaves patties deep-fried. They are famously known as masala vade or masala vadai or chattambade or ambode. Although they are commonly prepared at home, Vadas are famous street food in south India… These are my favorite snacks but I enjoy making them most in monsoons and having them hot, as i watch the raindrops do pitter-patter. 


Ingredients: (Makes 20-25 vadas)
Gram dal/Channa dal: 1 cup
Ginger-garlic paste: 1/2 tsp
Green chillies: 5 nos
Onion: 2 medium sized
Dill leaves: 1 cup, finely chopped
Coriander 3-4 sprigs
Salt: As per taste
garam masala : 1/4 tsp
Oil: For deep frying
eno: 1/2 tsp (optional)


Method :

• Wash the channa dal/ bengal gram. Soak it for 2-3 hours in double amount of water. 
• Drain the water from the dal.
• Wash the dill leaves and finely chop them.
• chop onion finely.
• Grind the dal into coarse paste in a food processor without adding water.
• To the dal paste add the dill leaves, onions, chopped green chilles, ginger-garlic paste, coriander leave finely chopped, pinch of gram masala powder and salt. Mix it thoroughly.
• Add 1/2 tsp of fruit soda or eno. (optional)
• Heat sufficient oil in a wok/kadai.
• Prepare lime sized balls out of the paste. Pat them gently using the fingers
• Deep fry them on a medium heat until golden brown on both the sides. Drain it on a paper napkin

soak dal and drain

Chop onions

grind dal coarse

mix all ingredients 

         

chop dill

Add green, chillies, gram masala, 

Deep fry 

Golden brown crispy vadas