Masala vada / Dal vada recipe / Channa dal vada recipe

Masala vada or Masale vade, as we call it in Kannada is the vada made of channa dal or also from Thannikaalu / Alasandekaalu. It's also known as Thannibele vade. Normally we make the vadas out of channa dal itself but in our native where the Alasande is widely available, we make it with the same. The recipe looks similar to Falafel, the middle Eastern recipe, the difference being Falafel is made of Chickpeas.
During the cold months, we get lots of this variety of pulses in our hometown.  Same with Thadanikaalu/ Alasandekaalu. The beans are taken from the pods, cleaned and washed. It is dried and beaten, and thus can be stored for long. Whenever required or whenever Vadas are wished for, they will be made by soaking them.
As I had said in my previous post, Pithrupaksha went by a few weeks back. And for this special pooja of our ancestors, the masala vada with Payasa is a must. This is a special combination popular in Mandya region of Karnataka as Vade - payasa. This Vada along with Hesarubele Payasa ( Mung dal Payasa) is the highlight on that occasion. Anybody who doesn't know about the combination yet, should try it. Both Masale Vade and Hesarubele payasa are such delicacies themselves but the combination of both is heavenly. So let's get into making this heavenly recipe.

Ingredients :

• Channa dal - 1 cup , soaked for 3 to 4 hours and drained well
• Curry leaves - few, chopped finely
• Coriander leaves - few, chopped finely
• Dill leaves - few sprigs, chopped finely
• Green chillies - 2, chopped finely ( optional)
• Onion - 1 big, Chopped finely
• Oil - to fry the vadas 
• Salt - 1 1/4 tsp

 To grind :

• Coconut - 1/4 cup, fresh or frozen
• Cloves - 2
• Cinnamon stick - 1" piece
• Ginger - 2 " piece, slit
• Garlic - 8 cloves
• Green chillies - 2
• Red chillies - 3
• Cumin seeds - 1/2 tsp 

Preparing Dal vada:

• In a mixer jar, take all the ingredients mentioned under " To grind"  along with 2 tbsp of soaked and drained channa dal. Blend this into a fine paste. Transfer it to a mixing bowl.
  
  
  
• Then add the remaining soaked Channa dal little by little into the same mixer jar and pulse to a coarse paste. Transfer this into the same mixing bowl.
  
• Now add the chopped dill leaves, chopped coriander leaves, chopped onions, green chillies, curry leaves and salt to the ground Channa dal . Mix everything together. Check the salt. If required, add little chilli powder.
  
  
  
  
  
  
  
  
• Heat oil in a pan. Add a spoon of hot oil into the dal vada mix. Mix well.
• Wet your hands and take a small portion of the mix . Make small spheres out of it and press into thin patties. 
  
  
  
• Slide into the hot oil and deep fry until golden brown on both sides. Remove onto a paper towel. 
  
  
  
• Masala Vada or Chana dal Vada is ready to be served. It is best served with Chutney or Hesarubele Payasa / Mung dal payasa. If not anything, they can be relished as it is.
  
  
  
  

So, this was the recipe Of Masala Vada / Channa dal Vada or Vade as we call it. Hopefully this turns out the best for you as well. Follow me on Pinterest to get updates on newer posts. Thanks for stopping by!!