Dill masala vada or sabsige masala vade is a savory, crispy, mildly-spicy, deep-fried snack made using chana dal, onions, dill, and spices. It is popular in southern India as a side dish for rice bath, rice-dal, or an evening snack with some piping hot chai/tea. While masala vadas are essentially deep-fried, shallow-frying also gives the same taste and crispness as deep-frying. Additionally, shallow-frying takes a much lesser amount of cooking oil, which is why I prefer it. Continue reading to know how to make these yummy, shallow-fried dill masala vadas.
Prep time: 3 hours
Cook time: 30 minutes
Total time: 3 hours 30 minutes
Yield: 8 -10 masala vadas
200g channa dal/ split chickpea, soaked for 3 hours and drained
3 green chilies
2 cloves of garlic
1/4 inch of ginger root
1/4 inch cinnamon bark
5 tablespoons of dill, finely chopped
1 small onion, finely chopped
Cooking oil, for shallow frying
2-3 tablespoons of water
Salt to taste
- Into a blender, add soaked and drained channa dal(leaving behind 2 tablespoons of it), green chilies, garlic, ginger, cloves, and cinnamon, and blend it into a coarse paste adding 2-3 tbsp of water.
- Into a mixing bowl, add the coarsely ground paste, plus the 2 tbsp of chana dal previously kept apart, finely chopped onion, dill, and salt to taste. Combine everything to get a well-binding mixture.
- Pour enough cooking oil to fill the bottom of a frying pan and heat it. Once hot enough, take a golf-sized roundel of the vada mixture, flatten it using your palm, gently place the flattened vada in oil, and shallow fry on low-medium heat on both sides until brown.
- Carefully remove vadas from the pan and place them on a paper towel to drain out excess oil.
- Enjoy hot dill masala vada as an evening snack or as a side dish with rice-dal.
- Drain water completely from soaked channa dal else the mixture will become soggy.
- If the mixture becomes soggy, add about 1 tbsp of rice flour and mix well.
- You could either blend green chilies or finely chop them and add them to the mixture while adding onions and dill.
- Add dill generously. More dill = Tastier the vada 🙂
- You could store the vada mixture in the refrigerator and make fresh vadas before consuming. Do not refrigerate vadas as they will lose their crunchiness.
If you tried this recipe, let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤