Monsoon Special: ‘Masala Dal Vada’ with Ginger Tea is a wonderful combination in the rainy season

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Tea lovers like to sip tea in all seasons, but the demand for ginger tea increases a lot in the rainy season, and pakodas and tea are considered the most popular dishes in this season. A cup of chai with jhamajham baarish and masala dal bada is considered a wonderful combination. So let’s know the method of making Masala Dal Vada:

Ingredients of Masala Dal Vada

  • 1 cup chana dal (chana dal)

  • 2-3 dry red chilies

  • 1 small onion, finely chopped

  • 2 tbsp rice flour

  • 2 tbsp chopped fresh coriander

  • 1 tsp grated ginger

  • 1 teaspoon fennel seeds

  • 1/2 tsp cumin

  • 1/2 tsp turmeric powder

  • a pinch of asafoetida

  • salt to taste

  • oil for deep frying

How to make Masala Dal Vada

  • Wash chana dal thoroughly and soak it in water for about 2-3 hours. This will make the dal soft and easy to grind.

  • Sieve the soaked dal and put it in a blender or food processor. Add dry red chili, fennel, cumin, grated ginger, turmeric powder and asafoetida. Grind the mixture coarsely without adding water. The texture should be slightly grainy.

  • Put the mixture of ground lentils in the mixing bowl. Add chopped onion, rice flour, chopped coriander and salt. Mix well to mix all the ingredients evenly.

  • Heat oil in a deep frying pan or kadhai on medium heat.

  • Take a small portion of the dal mixture and shape it into a small round vada. You can wet your hands with water to avoid sticking.

  • Gently put the vadas in the hot oil. Fry them in small batches, taking care not to overcrowd the pan.

  • Fry the vadas till they become golden brown and crisp from all sides. This usually takes about 4-5 minutes per batch. To fry evenly, flip them in between.

  • Once the vadas are cooked, remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

  • Repeat the frying process with the remaining dal mixture.

  • Serve hot and crunchy Masala Dal Vadas with chutney or sambar for a delicious breakfast or snack option.

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The post Monsoon Special: ‘Masala Dal Vada’ with Ginger Tea is a wonderful combination in the rainy season appeared first on India The News.

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