Masaley Vade, also known as Spiced Lentil Fritters, is a gem that graces the tables of households and street food vendors across India. This dish captures the heart of Indian cuisine, where every region adds its own touch to create a symphony of flavors.
The Magic of Masaley:
At the heart of Masaley Vade lies the enchanting blend of aromatic spices that transforms humble ingredients into a culinary masterpiece.
The Recipe: Masaley Vade
Ingredients:
- 1 cup chana dal (split chickpeas)
- 1 medium onion, finely chopped
- 2-3 green chilies, finely chopped
- 1/4 cup chopped coriander (cilantro leaves)
- 1 teaspoon ginger paste
- 1 teaspoon jeera (cumin seeds)
- A pinch of hing (asafoetida)
- Salt to taste
- Oil for frying
Instructions:
- Wash the chana dal thoroughly and soak it in water for about 4-5 hours.
- Drain the soaked chana dal and grind it into a coarse paste. You can add a little water if needed.
- Transfer the ground chana dal to a mixing bowl and add chopped onions, green chilies, ginger paste, chopped coriander (cilantro leaves), jeera (cumin seeds), asafoetida and salt.
- Mix all the ingredients well to form a thick batter. Allow the batter to rest for 20-30 minutes.
- Take a portion of the batter and shape it into a small round patty (pattice) using your palms.
- Heat oil in a deep pan for frying. Once the oil is hot, drop the pattice gently into the oil.
- Fry the vade on medium heat until they turn golden brown and crispy on the outside. Fry them in batches to avoid overcrowding the pan.
- Once fried, remove the vade using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
Savouring the Delight:
Masaley Vade are best enjoyed fresh and crispy. Serve them as an appetizer, a snack, or even as a part of your meal. Their crunchy texture and explosion of flavors make them a delightful treat that is perfect for sharing with friends and family.
Enjoying Masaley Vade with a variety of chutneys is a delightful way to enhance their flavours and create a balanced taste experience. Here are some chutney ideas that perfectly complement the crunch and spiciness of Masaley Vade
Mint Chutney: A classic choice, mint chutney adds a refreshing and cooling element to the spiciness of the vade. Its vibrant green colour and aromatic flavour create a wonderful contrast.
Tamarind Chutney: Tamarind chutney brings a tangy and slightly sweet note that beautifully complements the savoury taste of Masaley Vade. Its rich and deep flavour profile adds depth to each bite.
Coconut Chutney: Coconut chutney provides a creamy and nutty flavour that balances the spiciness of the vade. Its subtle sweetness and mild taste create a harmonious combination.
A Final Note:
Masaley Vade is a treasure trove of flavours that captures the essence of Indian culinary heritage. As you prepare and savour this dish, you are embracing a culinary tradition that connects you to the heart of Indian culture – a celebration of flavours, textures, and the joy of coming together over a shared meal. So, gather your ingredients, embrace the magic of masaley and embark on a journey to experience the enchantment of Masaley Vade.
