This past Thanks Giving weekend we got a much needed break of 4 days from the usual grind. With the temperatures continually dropping down it was a welcome break of not having to wake up during the wee hours of morning. We did not have any plans of going out of town, so we pretty much stayed at home and relaxed.

(Click on the picture to see enarged view)

One of those days, we also took up the arduous task of cleaning up the closet, sorting out old papers, putting some things to recycle and throwing away of junk things. We had not cleaned it for years and decided not to procrastinate any more.


As a bonus I promised my husband that I would make “Masala Vaadas” after we were done with the cleaning. In fact the cleaning was not as bad as we had anticipated. We put some good music, divided the chores and even assigned some tasks to our 3 year old to keep him busy. While cleaning we found some old pictures, greeting cards weird paraphernalia that brought back old memories and all those nostalgic times that we had together.


After a long day of cleaning, I made these “Masala Vadas” to go with our evening tea.

These are deep fried crisp lentil dumplings made of Bengal Gram and are crispy on the outside and soft on the inside. Since they are made of lentils they are filling too.


Also don’t forget to take a look at this low fat version of Masala Vadas.


  • 1 ½ cup Bengal gram/ chana daal
  • 1/2 cup finely chopped onion
  • 3-4 garlic pods
  • 1 inch of ginger
  • 4-5 green chillies
  • 5-6 cloves
  • Cinnamon pieces
  • Cumin seeds
  • Curry leaves
  • Handful of cleaned coriander leaves
  • Handful of fine sooji/rava
  • Salt to taste
  • Oil for deep frying


  • Soak the chana daal in enough water for about 5-6 hours. 
  • Grind together green chillies, cumin seeds, curry leaves, garlic, ginger, coriander leaves cloves and cinnamon. Make a coarse paste. Do not add any water. 
  • Drain the water completely from soaked chana daal. Keep a handful of chana daal aside. 
  • Take the remaining chana daal, add salt and grind it coarsely along with the garlic, ginger paste coarsely. Do not add any water. 
  • Mix thoroughly and check for taste. Add the chopped onions, or seasonings if necessary. 
  • Finally add the rava, whole chana daal just before deep frying and mix well.


  • Heat oil in a thick bottomed pan sufficient enough to deep fry.
  • Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter. If there is a sound of a sizzle that means the oil is ready.
  • Take about lemon size ball of the batter from the tips of your hands, turn it into a round or flat shapre and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
  • Remove from oil, when done and transfer them onto clean paper napkins. This will absorb some of the oil found on the outer side.
  • Continue the above for the remaining batter as well.

This can be eaten as is or with ketchup, chutney and forms a wonderful accompaniment with tea or coffee.


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