Three Dal Masala Vada | Moodu Pappula Masala Vada How to Make Three Dal Masala Vada

Snacks

The Vada made with a combination of three dals, Chana Dal, Toor Dal and Urad Dal, soaked and coarsely ground, is very crispy and delicious. It stays crisp hours after being fried! This Vada can be a great evening tea time snack!!!

Masala Vada is quite a common dish. It is made almost in all homes. But, this Vada made by combining the three dals is not just tasty; it is super delicious. It can remain super crispy for hours together.

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The Recipe contains ingredients that are known commonly. But the Tips section will detail out the techniques to get the most perfect Vadas. The tips will point out the mistakes leading to the Vadas going soft and non-crispy; or the Vadas breaking up while being fried. Do read through the tips before trying out the recipe.

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Tips

How to Soak the Dals:

• If we wish to get nice, crisp Vadas, we must remember that the Dals should not be soaked too long or overnight. It is sufficient to soak the Dals for three or four hours. The Vadas will turn out really crisp then, surely.

How to grind the Dals:

• Drain out the water and grind the Dals. Take care to grind it coarsely, like Semolina (Rava).

• Remember to add a very small quantity of water while grinding the Dal. If the mixture gets watery, the Vada will not shape well, and it will be difficult to fry.

• The most important thing is to get the Dal to a coarse consistency. I have used a chopper blade to grind my Dal mixture. If you wish to use a mixi for grinding, remember to grind small quantities at one time so that it will be easy to take the dal out before it turns too fine.

If the Vada does not shape well:

• This Vada paste is not sticky. Since it will be on the dry side, there is a possibility of it breaking while being fried, if you turn it around too much. So, the Vada should be held down in place in the hot oil while frying. In case the Vada does not appear to hold its shape and keeps breaking up, you may try adding a little Rice Powder or Besan. The Vadas will come out whole and safe!

How to fry the Vadas:

• Lower the Vada slowly into the hot oil and do not turn it around, or move it for three or four minutes. This will prevent the Vada from disintegrating.

• The Vada should fry in the oil slowly and steadily in order for it to turn brown and crisp. Masala Vada takes time to fry. So it is always better to fry first on a medium flame till the Vada changes colour. After that the flame can be put on high and the Vada can be fried to a crisp golden brown.