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Masala Vada Recipe Without Onion

Masala Vada, also known as Dal Vada or Paruppu Vadai, is a popular snack from South India. This crispy and flavorful snack is made from a blend of lentils and spices. In this recipe, we will prepare Masala Vada without using onions, making it suitable for festival days or for those who avoid onion and garlic in their diet.

Masala Vada Recipe Without Onion Easy Cooking Procedure Home

Items Required List and Quantity

• Chana dal: 1 cup
• Urad dal: 2 tablespoons
• Toor dal: 2 tablespoons
• Green chillies: 3-4, finely chopped
• Ginger: 1 inch piece, finely chopped
• Curry leaves: A handful, chopped
• Coriander leaves: 1/4 cup, chopped
• Dried red chillies: 2-3
• Salt: To taste
• Cumin seeds: 1 teaspoon
• Oil: For deep frying

Nutritional Information

This version of Masala Vada is rich in proteins and fiber due to the use of various dals. However, as it is deep-fried, it is relatively high in calories.

Preparation Time and Cooking Time

Preparation time: 2 hours (for soaking the dals) + 15 minutes. Cooking time: 30 minutes.

Cooking Procedure Overview

The preparation of Masala Vada involves soaking the dals, grinding them with spices to a coarse paste, shaping the mixture into patties, and then deep frying until golden brown.

Detailed Step-by-Step Cooking Procedure

1. Soak the chana dal, urad dal, and toor dal in water for about 2 hours.
2. Drain the water and grind the soaked dals along with green chillies, dried red chillies, ginger, and cumin seeds in a grinder to get a coarse paste.
3. Transfer the mixture to a bowl and add the chopped curry leaves, coriander leaves, and salt. Mix well.
4. Shape the mixture into small patties or vada.
5. Heat oil in a deep frying pan. Once the oil is hot, gently drop the vadas into it.
6. Fry on medium heat until the vadas turn golden brown on both sides.
7. Drain the vadas on paper towels to remove excess oil.
8. Serve hot with coconut chutney or tamarind chutney.

Tips

• Soaking the dals for the right amount of time is crucial. If they are not soaked enough, the vadas might turn out hard.
• Frying the vada on medium heat ensures that it gets cooked evenly from inside.

Things to Know

These Masala Vadas can be stored in an airtight container for 2-3 days and can be reheated in a microwave or oven before serving.

FAQ

Q: Can I use other types of dal? A: Traditionally, chana dal is used for making Masala Vada. However, variations can be made with other types of dal but the taste and texture may vary.

Q: Can I bake the vadas instead of deep frying them? A: Yes, you can bake the vadas at 180 degrees Celsius for about 20 minutes or until they turn golden and crispy. However, the traditional method is to deep fry them.

Enjoy your homemade Masala Vada without onions!

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