SNACKS
November 26, 2022
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Ambode/Masala Vade/Dal Vada

 

Ambode/Masala Vade/Dal Vada

Crispy, crunchy lentil fritters that make a classic South Indian tea-time snack. This version can be made traditionally deep-fried or in an air fryer for a lighter option.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cup chana dal split chickpeas, soaked 3–4 hours
  • 4-6 green chilies
  • 1 tbsp fresh ginger chopped
  • ½ cup onion or finely chopped cabbage
  • ¼ cup fresh herbs cilantro, mint, dill or spinach
  • Salt to taste
  • ½ tsp hing asafoetida – optional
  • 1-2 tbsp rice flour or oat flour optional, for crispness

Method
 

  1. Drain soaked dal completely.
  2. Grind dal, chilies & ginger coarsely (no water). Texture should be grainy.
  3. Transfer to bowl. Add onion/cabbage, herbs, salt & spices. Mix well.
  4. Shape into small flat patties.
  5. Air-fry at 380°F (195°C) for 14–16 mins, flipping halfway OR
  6. Bake at 400°F (205°C) for 20–25 mins on parchment, flipping once.
  7. Cool slightly — they crisp up as they rest.
  8. Serve hot with coconut chutney or mint-cilantro chutney, and enjoy with a cup of tea or traditional filter coffee.

Notes

Grind the dal coarse, not smooth; the batter should be thick and never pourable. Flatten the patties to about ½ inch thick, and let the cooked vadas rest for 3–5 minutes to crisp fully.
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