February 7, 2012

Green Peas/Vatana Masala Vada

This traditional lentil masala vada has been prepared mainly using dried green peas.  This is equally flavorful but more light and crisp in texture compared to the traditional counterpart.



1 cup dried green peas
2 tblsp each of tuar and chana dal
1/2 of a medium onion
1 tsp fennel seeds
2-3 garlic clove
3-4 green chillies
small ginger piece
salt to taste
chopped coriander leaves


Soak the green peas overnight.  Soak the tuar and chana dal 3 hours before grinding.  Drain out the water completely from both the dals and grind with the fennel seeds, garlic, ginger and salt.  You can reserve little bit of the tuar and chana dal to add in the end to the batter and use the rest in the start.  Towards the end add the coarsely chopped onion and coriander leaves.

Take about a spoonful of the batter, flatten it into a 1/2 inch thick circle and deep fry in hot oil. Remove when golden brown in color.

Enjoy these vadas with some ketchup or chutney.

No comments:

Post a Comment