Dill Masala Vadai | Evening Snack Recipe


Dill masala vadai, is a great variation on traditional masala vadai. I bet you can make it in less time for a perfect evening snack to enjoy with your cuppa. The exotic aroma of dill leaves is very well infused in this vadai. This vada can even be steam cooked rather than to fry for a healthy snack.



Dill  also known as dill weed, this is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste that is like a combination of fennel, anise and celery, with warm, slightly bitter undertones. Both dill weed and seeds are edible to intake. Dill has been known as an herb that has the ability to provide a high amount of health benefits. Fresh dill weeds can be frozen for months. Also the fresh weeds can be dried and stored in an air-tight container.

Dill can assist you to provide remedies for the following health issues:
Heartburns, Insomnia, Stomach upset, bad breath, common cold.

Intake the dill weeds and seeds at a regular base to  avail the benefits . It can be used like any other herb for cooking. 



Dill Masala Vadai | Evening Snack Recipe

Preparation & Cooking Time : 30 minutes

Soaking time: 2 hours

Yield : 12-15 vadai


Ingredients:

Chana Dal/ Split Bengal Gram - 1 cup
Fresh Dill weed - 1 cup
Green Chilli - 4no.
Onion - 1 medium
Fennel seeds - 1 tsp
Cinnamon Stick - 1"inch
Cloves - 2no.
Ginger - 1 tbsp, chopped
Garlic - 2 cloves
Salt to Taste
Oil for deep frying

Method:

  1. Rinse and soak the chana dal in sufficient water for 2 hours. Reserve 1 tbsp of chana dal before grinding.
  2. Wash the dill weeds under tap water thoroughly. Keep aside in a colander to drain excess water.
  3. Drain the dal and grind with chilli, ginger, garlic and salt as needed to a coarse batter. Do not add water for grinding. The water absorbed by dal is sufficient to grind evenly. Transfer the batter to the bowl. 
  4. Chop the onion, trim the edges of dill weed and chop the sprigs roughly.
  5. Add the chopped onion, dill leaves, feenel seeds and chana dal to the vada batter. Mix well until thoroughly combined. 
  6. Heat oil as needed to deep fry the vadas. Meanwhile wet your palms and get a tbsp of batter between palms to flatten and drop into the hot oil through the edges. This avoids spilling of oil over your hands.
  7. Fry the vadas in batches, do not overcrowd the pan with too many vada, fry first on one side and then on the other, until are crispy and golden browned. 
  8. Drain to the kitchen tissue and serve the dill masala vada with coconut chutney.

Note:

  • Avoid or use less water while grinding the batter. If the batter is too watery the vada would suck more oil.
  • Dried dill weed can be used if fresh weeds are unavailable.
  • Rememeber to grind the batter not too smooth. It should be little grainy.
  • Heat the oil to the rite temparature to deep fry the vada to avoid brittleness.



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