Masala Vada is very popular in South India which is made by combining Chana Dal, Arhar Dal and Urad Dal.
I made some changes because I wanted to use whole Dal (Dal with the skin), so Arhar is replaced by Sabit Moong in my recipe.
Although color of Vadas is little darker but it is more crunchy and nutritious than Masala Vada.
These can be eaten as a snack or as a part of the meal.
- ½ cup Chana dal (split Bengal Gram)
- ½ cup Sabit Moong (Green Gram)
- ½ cup dhuli Urad dal (split skinned Black Gram)
- 1 Onion chopped finely
- 8-10 Curry Leaves
- 1 tbsp Ginger chopped finely
- 4-5 Green Chilies chopped finely
- 2 tbsp Cilantro (Coriander Leaves) chopped fine
- A pinch of Hing (Asafetida)
- Salt to taste
- Oil to deep fry
- Wash and soak dals separately for 2-3 hours. Drain. Keep a handful of chana dal aside. Grind drained dals together with ginger, curry leaves and salt to a coarse batter (thick paste). Add only spoonful of water at a time if required.
- Take out dal paste in a bowl, add hing and keep aside for at least an hour. Add now chopped onion, chopped green chilies, chopped coriander leaves and the handful of chana dal (which was kept aside) and mix well.
- Heat sufficient oil in a kadhai/wok on medium heat.
- Shape the batter into 1 ½ inch round ball on your palm and lightly press it to flattish shape.
- When the oil is hot enough, fry these vadas in oil till golden brown from both sides turning as needed.
- Drain on an absorbent paper and serve Mixed Dal Vadas hot with Coconut Chutney/ Green Chutney/Tomato Chutney.
Do You Know?
In Ayurveda, hing is used to aid digestion, cure colic, and stagnation in the gastro intestinal tract. It reduces the growth of flora in the gut, especially candida, directly reducing gas.
It destroys worms and has anti-viral properties.
It nourishes the nervous tissue in case of stagnation with high vata, sciatica, paralysis, and epilepsy.
It was used to fight the flu during World War I.