How I derived to a 7 minute recipe of Masala Vada!? Having spent a supercalifragilisticexpialidocious morning, I metamorphosed from being boisterous to a fretting person this weekend, and the very reason for it was my apprehensive thoughts on not being able to try new cuisines. In a regular world, it all seems doltish however it has so much to do in a blogger world.
People come up to me and say I should stop being a food critic when i’m not even a cook, I say i’m no connoisseur, I’m just a hedonist of food. With this conviction came the inkling of sharing this 5 minute vada recipe I learnt from my mother-in-law this Sunday. [follow the link in the bio to know the proportion of ingredients]
Soak a bowl of split chickpea in water for 2 hours before you start preparing for the vada. Consider the mentioned quantities (from the blog) of chili pepper, green chilies, curry leaves, mint leaves, garlic (optional), and ginger and grind it(without water) to obtain a thick underdone paste.
Add half a bowl of soaked chickpea to the paste and grind it again. Now add this mixture to a bowl containing the other half of soaked chickpea. To this bowl, add finely chopped onions, dill leaves, and cilantro, ghee, grated coconut, rice flour, and salt as required and mix it thoroughly to blend. Skip the dill leaves if you find it unpalatable and repellent.
Make convex shaped mould of vada and fry them in a wok pan of oil till you notice a crisp brown colour.
The vada can be served and relished with chili pepper chutney (cold sauce) or with the regular tomato sauce.
This fried snack is for every season and you would never be gruntled with a few!
#cooking #fried #friedfood #vada #masalavada #snack #snacking #snackideas
#yum #healthy #eatclean #goodeats
#homemade #nomnom #foodpost #foodporn #foodgram #foods #foodstagram #foodgasm #instafood #foodbloggerindia
#indianfood #southindianfood #thesorceressstory