Tuesday, September 19, 2006

Methi-Masala vada

I've been growing methi in my garden and as the summer is ending I decided to harvest some leaves. Yesterday we had a very cold spell here in Colorado and when I went home from work I wanted to have something hot with my coffee. Bajji or vada were the two things that came to my mind and decided to go with masala vada. I tried a variation by adding methi leaves to the vada and it came out pretty well.


Channa dal (soaked for 1hr) - 1 cup
Red chillies - 3
Garlic - 2 cloves
Cinnamon - 1/4 stick
Cloves - 3
Saunf (fennel seeds) - 1 tbsp
Onion (finely chopped) - 1/2
Coriander leaves (finely chopped) - 1/4 cup
Curry leaves - 2 sprigs
Methi leaves (choopped) - 1/4 cup
Salt - as needed
Oil - for deep frying

Grind the soaked channa dal along with cinnamon, cloves, garlic, red chillies, saunf and salt to a thick coarse paste. Add very little water while grinding as this will make the vada's soak less oil. After grinding add chopped onion, coriander leaves, curry leaves and methi leaves and mix well. Heat enough oil in a kadai (wok) for deep frying. Take a small lemon sized ball in your palm and pat it flat and drop it into the hot oil. Remove the vada's after they turn golden brown. Serve these with chutney of your choice. The also taste good with ketchup.


Anonymous said...

Wow i tried it tasty

Sridhar Subramanian

Anonymous said...

fantastic, loved ur recipes with pic's ! ruumbaa thanks, keep up ur good work.

Anonymous said...

Vada colour looks so good. Thanks for sharing.