Masala vada/kadle bele vade is a famous traditional south Indian snack  it is served as a side dish in festivals and  on many occasions, it goes well with a cup of tea or  coffee. The ingredients in the masala vada ie., ginger, garlic, greens like pudina and dill leaves give a very rich flavour to it. Masala vada is prepared using soaked channa dal grinded to paste and mixed with ginger garlic paste, onion and greens.  Also it goes well with pasayam and majjige hulli. It is really superb and delicious vada. 

Preparation time – 10

Soaking time – 2 hrs

Cooking timt – 20 min

Serves – 6 to 8

Ingredients : For grinding 

Channa dal – 2 cups(400 gms)

Garlic – 10 to 12 cloves

Ginger – 2 inch

Green chilies – 6 to 7 nos

Cloves – 4 nos

Cinnamon – 4 small pieces

Salt to taste

Onion – 3 medium (finely chopped)

Pudina – 1 cup(chopped)

Dill leaves – 1 cup (chopped)

Coriander leaves – 1 cup (chopped)

Cooking soda – 1 pinch (optional)

Procedure:

Soak channa dal for 2 hours. Drain the water.

Grind soaked channa dal in to a paste (coarse paste) by adding salt to taste.

Take a mixer jar add ginger, garlic, green chilies, cloves and cinnamon grind to a paste without adding water, keep it aside.

Take a bowl add grounded pastes, add chopped pudina, coriander, dill leaves, onion and mix altogether.

Heat oil in a kadai. When oil is hot take a small portion of the mixture make a ball and keep it on the palm and  press it gentle by using the finger.

Drop it gentle in the hot oil and deep fry, till it becomes golden brown in colour on both sides.

That’s it crispy and spicy masala vada is ready to be served.