Methi Masala Vada

Winter season makes us feel hungry especially in the evening. So we crave for something crispy crunchy and spicy. So we prefer eating from food like different types of vadas, pakoras ..,etc at this season. Adding some greens in it makes the dish little healthy and avoids the guilt of consuming the fried food.

Previously i have shared Spinach Masala Vadai , Mint Masala Vadai and Oats Masala Vadai. This is my new trial recipe which came out so delicious. Tasty crispy flavourful vadas perfect with a cup of steaming hot tea. Try this recipe for this pongal and make your family members happy!!!

INGREDIENTS:

Channa Dhal/ Garbanzo beans- 1 cup

Methi leaves/ Fenugreek leaves, chopped- 1 cup (1 bunch)

Onion,chopped- 1

Green chillies,cut - 2

Ginger , finely chopped- 1 teaspoon

Fennel seeds- 1/2 teaspoon

Jeera- 1/2 teaspoon 

Asafetida- big pinch

Salt- to taste

Oil to fry- 1 teaspoon+ 1 cup

Preparation Time: 10 minutes
Cooking time: 15 minutes
Cuisine: South Indian
Makes- 12 Vadas

PROCEDURE:

• Soak the channa dhal in a bowl with enough water to soak for about 2 hours. 
• Drain the water well and transfer this soaked dhal on to a blender jar.
• Pulse the mixture three to five times in a blender jar, scrapping the edges in between each pulse to get a coarse dhal mixture.

• Remove the big stem from the methi leaves and wash them to remove sand and finely chop them and set aside.
• In a bowl add the chopped methi leaves, onion, green chillies, ginger, fennel seeds, jeera, asafetida, salt, a teaspoon of oil and the ground dhal mixture.
• Mix well with hand to evenly mix all the ingredients.

• Take a big gooseberry sized mixture and pat and shape inside the left hand using right hand fingers.
• Heat oil in a deep pan till hot and drop the shaped vadas one by one and fry till golden and crisp.

• Drain the fried vada from oil and keep on top a kitchen towel to absorb excess oil. 
• Notes: Add a pinch of baking powder to get a crispy vadas, to keep the crispiness lasts for hours.