Among the myriad varieties of vadas that South Indian cuisine boasts of, Masala Vada, is a visually pleasing and palate comforting item that beautifies the festive platter. To give a twist to the regular Masala Vada, I added carrot for that extra oomph and it did not fail to please our taste buds. 🙂
Carrot Masala Recipe
Prep & Cooking: 30 mts, soaking: 2 hrs
Makes approx 30 vadas/fritters
1 cup chana dal, soak in water 2 hrs, drain
1/2 cup grated carrot
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
2 cloves garlic
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
8-10 curry leaves, finely chopped
1/4 tsp cumin pwd
pinch of garam masala pwd
salt to taste
oil for deep frying
1 Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste. Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.
2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
3 Heat oil for deep frying in a heavy bottomed vessel. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
4 Serve hot with tomato sauce or any chutney of your choice.