Air-Fryer Masala Vada: A Quick, Easy Treat

Masala vada is a popular South Indian snack, usually deep-fried. However, with an air fryer, you can make this delicious snack healthier by using less oil or none at all. The process is simple: soak chana dal in water for a few hours, drain, and then grind coarsely with spices and herbs. Add in some chopped vegetables, shape the mixture into small balls, and flatten them slightly. Brush with oil and place in the air fryer for around 10-20 minutes, flipping them halfway through. The result is a crispy, golden brown masala vada that is healthier and just as tasty as the traditional deep-fried version.

Soaking the chana dal

Firstly, take 1 cup of chana dal and wash it thoroughly in water several times until the water runs clear. This removes any dirt or impurities from the dal. Once it is washed, soak the chana dal in enough water for 2 hours. Do not oversoak the dal as it can affect the crispiness of the vadas. After soaking, drain off the water completely and set the dal aside. Make sure there is no water left in the dal as it should be fully dry before grinding.

For the air-fried version of masala vada, some recipes recommend soaking the chana dal for a longer period, such as 4 hours or even 5-6 hours. This longer soaking time helps keep the vadas moist on the inside and prevents them from turning dry or hard on the outside. However, it is important to note that oversoaking the dal can also make the vadas absorb more oil during frying, resulting in a less crispy texture.

Once the soaking time is complete, you can proceed to the next step of grinding the chana dal. Remember to drain the water completely and ensure that the dal is fully tender before grinding. This step forms the foundation of your masala vada, so it is important to follow the soaking instructions carefully to achieve the desired outcome.

Preparing the masala

Masala vada, a popular South Indian snack, is made with a mixture of spices, herbs, and lentils. The process of preparing the masala involves soaking, grinding, and mixing various ingredients to create a dough that can be shaped into small discs or patties. Here's a detailed guide on how to prepare the masala for masala vada in an air fryer:

• Soaking the Lentils: Start by soaking the chana dal (also known as Bengal gram) in water for 2-6 hours. The soaking time can vary depending on the desired texture and cooking method. For deep-frying, 2 hours of soaking is sufficient, while for air frying or oven baking, it's recommended to soak for 4-6 hours. Drain the water completely after soaking and ensure the dal is fully tender without any hard centers.
• Grinding the Spices: In a blender or mixer jar, add spices such as cumin seeds (jeera), fennel seeds (saunf), cinnamon (dalchini), and red chili. You can also include garlic and ginger for extra flavor. Grind these ingredients coarsely and set the spice powder aside.
• Grinding the Lentils: Next, add the drained chana dal to the blender or mixer jar. Pulse it a few times to achieve a coarse mixture. It's important not to over-blend, as you want some of the lentils to remain intact for the right texture. The dough should be slightly coarse and thick, not too fine or soggy.
• Mixing the Ingredients: In a mixing bowl, combine the ground chana dal mixture with the spice powder you prepared earlier. Add chopped herbs such as mint leaves (pudina), curry leaves, and green chilies. You can also include onion, ginger garlic paste, and salt to enhance the flavor. Mix all the ingredients together until you have a well-binding mixture. To test the consistency, shape a small portion of the dough into a vada. It should hold its shape without falling apart.
• Adjusting the Consistency: If the mixture doesn't bind well, you can take a small portion of it and grind it into a smooth paste. Then, mix it back into the rest of the dough. This will help improve the binding. Additionally, if your dough becomes too soggy, you can add a little rice flour or powdered poha to adjust the consistency. However, adding flour will alter the traditional taste of the masala vada.
• Adding Onions and Salt: It's important to note that adding onions and salt too early can make the vada batter soggy. Therefore, it's recommended to add these ingredients just before you start shaping the vadas.
• Shaping the Vadas: To shape the masala vada, take a small portion of the mixture and press it down in your palm to form a ball. Flatten the ball and place it on your palm. Then, reverse it onto the fingers of your other hand to create a small disc or patty shape. Beginners can use a moist cloth, foil, or cling wrap to shape the vadas.

Once you've prepared the masala and shaped the vadas, you can proceed to cook them in your air fryer. Remember to preheat your air fryer and adjust the cooking time and temperature according to your specific model. Enjoy your healthy and delicious masala vada!

Shaping the vadas

Firstly, after preparing the dough, take a small portion of the mixture and shape it into a ball. The size of the ball should be slightly smaller than a lemon. If the mixture sticks to your hands, you can wet your palms with water or use a little oil.

Next, flatten the ball with your palms to form a disc or patty shape. You can also place the ball on a moist cloth, foil, or cling wrap and press down to form the desired shape. For beginners, using a greased plastic sheet or cloth can make the process easier.

If you are shaping the vadas by hand, place the ball on your left palm and flatten it. Then, transfer it to the fingers of your right hand and gently drop it into the hot oil or air fryer basket. This technique may take some practice to perfect.

When placing the vadas in the air fryer, do not overcrowd the basket. Leave some space between each vada to ensure even cooking. Brush the vadas with oil or spray them lightly before placing them in the air fryer.

For deep frying, slide the vadas gently into the hot oil one by one. Do not disturb or flip them immediately after adding to the oil, as this can cause them to break. Wait until they become firm, which may take about 2-3 minutes, before turning them over to fry the other side.

It is important to note that the shape of the masala vada should be flat and slightly thin. Do not shape them too thick, as they will turn fluffy in the center and may not taste as good. Additionally, thinner vadas will be crispier, and the air frying time will be shorter.

Air-frying the vadas

Preparation

First, soak the chana dal in water for 2-6 hours. Then, drain the water and grind the dal coarsely with garlic, ginger, green chillies, and salt. You can also add cumin seeds, fennel seeds, cinnamon, and cloves to the grinder. The mixture should be coarse, not too fine.

Next, add chopped onions, curry leaves, and herbs like coriander, mint, or dill to the mixture. Mix well.

Air Frying

Preheat your air fryer to 180°C. Take small portions of the mixture and shape them into small balls. Flatten the balls slightly to give them a vada shape. Brush the vadas with some oil and place them in the air fryer basket.

Air fry the vadas for 10-12 minutes, flipping them halfway through. They are ready when they are golden brown and crispy on the outside.

Tips

• The air fryer eliminates the need for preheating and frequent stirring, saving time and effort.
• The air fryer also eliminates the risk of hot oil splatters, making it a safer option.
• For extra crunchiness, drain any excess water from the lentils before frying, and use a perforated spoon to remove the vadas from the oil.
• For the best taste and texture, do not add any water when blending the lentils, and leave the mixture slightly coarse.
• For thinner, crispier vadas, reduce the cooking time.
• Eat the vadas immediately; they lose their crispness over time.

Enjoy your healthy, delicious masala vadas!

Serving suggestions

Masala vada is a popular snack in South India and is often served as an evening snack with a cup of masala tea. It is also served with chutney, such as coconut chutney, coriander chutney, or mint chutney, or with tomato ketchup.

Masala vada is also served as a side snack with a South Indian meal of sambar, rice, and rasam veggie stir-fries. It can also be served as part of a festive meal, such as lemon rice or puliyogare, curd rice, and rava kesari.

Frequently asked questions