Vadai's are generally a deep fried crispy pattise , that goes well with South Indian rice items or just served as snacks. In Tamil nadu, during festival season it is very common to find this vadai being prepared in many houses and also it is a part of offering to god, at times. Children sure will love the vadai as they are very crispy and tasty. If eaten hot, these vadai's need no side dish, any kind of chutney's like coconut chutney, mint chutney or tomato chutney or even sambar can make a good combination for the vadai. There are vareity of vadai's one can make, the most easy and common one's are medu vadai (made with urud dhal) and parpu vadai (made with channa dhal). The Chickpeas (white channa) masala vadai is a variation from the usual vadai's.
The masala flavour in this vadai comes from the masala ingredients like ginger, garlic, cloves, fennel seeds etc. Fennel seeds are must in this ingredient to get a strong masala flavour while eating. So go ahead, prepare and enjoy making the yummy channa masala vadai !!
However this vadai is not instant, as it requires some minimum soaking time. So plan one day ahead and keep the ingredients ready to relish this vadai the next day. In fact during rainy season, it's common to crave for this kind of hot vadai to be served along with tea/coffee. With the combination of a cool weather and a hot tasty snack, you just can't stop eating !!! So go ahead, make this tasty channa masala vadai and relish heartily !!
Ingredients:
1. White Channa (Kabuli Channa) - 2 Cups
2. Fennel Seeds - 1 tsp
3. Ginger piece - 1 inch
4. Garlic pods - 2 big or 3 small (with skin)
5. Red Chillies - 4 or 5
6. Cloves - 2 or 3
7. Chopped onion (small) - 1
8. Curry leaves - 6
9. Salt - 1 to 1.5 tsp
Pre-requisite:
1. Soak Channa in plenty of water the previous night and keep aside for 8 to 12 hours, next day drain all the channa water and keep the puffed channa ready.
To Grind together & prepare masala dough for fry:
Grind together WITHOUT ADDING WATER in the following order:
1. Red Chillies to coarse pieces.
2. Then add the channa and grind slightly coarse.
3. Just before removing, add the fennel seeds, ginger pieces, garlic pods, cloves and give one or two quick grind to mix them with channa.
4. The grounded channa should look coarse and portion of channa can be visible even after the grind. This is the right consistency. Then, transfer to a broad bowl.
Once the above is ready, add the chopped onions and curry leaves and required amount of salt to the grounded dough, and beat/mix the masala dough well by hand and keep ready.
Method:
1. In a kadai or non-stick pan, add enough oil to deep fry the vadai and allow it to heat.
2. Meanwhile make even balls from the masala dough and pat it with hand and slightly flatten it and drop each vadai into the hot oil and fry both the sides until they are slight brown and remove. Transfer the vadai on tissue paper, so any excess oil gets absorbed.
3. Hot and tasty channa masala vadai is ready.
Tips:
1. Since the masala dough is grounded without adding water, if there are large quantities of the dough, divide them into equal portions and grind them batch by batch, to avoid the mixer getting struck while grinding. If required, sprinkle very few drops of water while grinding and not more.
2. Optionally chopped coriander seeds can also be mixed with this channa dough while mixing for added flavour.
3. Don't fry till the vadai looks dark brown in oil, because once the vadai is removed from oil, it further gets little dark in colour.
The masala flavour in this vadai comes from the masala ingredients like ginger, garlic, cloves, fennel seeds etc. Fennel seeds are must in this ingredient to get a strong masala flavour while eating. So go ahead, prepare and enjoy making the yummy channa masala vadai !!
However this vadai is not instant, as it requires some minimum soaking time. So plan one day ahead and keep the ingredients ready to relish this vadai the next day. In fact during rainy season, it's common to crave for this kind of hot vadai to be served along with tea/coffee. With the combination of a cool weather and a hot tasty snack, you just can't stop eating !!! So go ahead, make this tasty channa masala vadai and relish heartily !!
Ingredients:
1. White Channa (Kabuli Channa) - 2 Cups
2. Fennel Seeds - 1 tsp
3. Ginger piece - 1 inch
4. Garlic pods - 2 big or 3 small (with skin)
5. Red Chillies - 4 or 5
6. Cloves - 2 or 3
7. Chopped onion (small) - 1
8. Curry leaves - 6
9. Salt - 1 to 1.5 tsp
Pre-requisite:
1. Soak Channa in plenty of water the previous night and keep aside for 8 to 12 hours, next day drain all the channa water and keep the puffed channa ready.
To Grind together & prepare masala dough for fry:
Grind together WITHOUT ADDING WATER in the following order:
1. Red Chillies to coarse pieces.
2. Then add the channa and grind slightly coarse.
3. Just before removing, add the fennel seeds, ginger pieces, garlic pods, cloves and give one or two quick grind to mix them with channa.
4. The grounded channa should look coarse and portion of channa can be visible even after the grind. This is the right consistency. Then, transfer to a broad bowl.
Once the above is ready, add the chopped onions and curry leaves and required amount of salt to the grounded dough, and beat/mix the masala dough well by hand and keep ready.
Method:
1. In a kadai or non-stick pan, add enough oil to deep fry the vadai and allow it to heat.
2. Meanwhile make even balls from the masala dough and pat it with hand and slightly flatten it and drop each vadai into the hot oil and fry both the sides until they are slight brown and remove. Transfer the vadai on tissue paper, so any excess oil gets absorbed.
3. Hot and tasty channa masala vadai is ready.
Tips:
1. Since the masala dough is grounded without adding water, if there are large quantities of the dough, divide them into equal portions and grind them batch by batch, to avoid the mixer getting struck while grinding. If required, sprinkle very few drops of water while grinding and not more.
2. Optionally chopped coriander seeds can also be mixed with this channa dough while mixing for added flavour.
3. Don't fry till the vadai looks dark brown in oil, because once the vadai is removed from oil, it further gets little dark in colour.
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