Steamed Masala vada Tadka Pakoda is a healthier version of a deep fried masala vada fritter. Soaked split chana dal along with red chilies, ginger, onion, curry leaves, and peppercorns blended together gives an exceptional taste and flavor. The steamed vada are lightly sauté in a sizzling tadka to give that extra zest and bliss to the dish.
Masala Vada is a popular tea time snack. Everyone loves masala vada but we are all concerned about the amount of oil in these delicious snacks. Our ever-expanding waistlines started telling us that we need to look for healthy alternatives to this deep-fried delight, now our cooking themes have been switched over to “marathon with zero oil cooking”, then you must try these healthy, protein packed steamed mixed dals masala vadas. These masala vadas served with a spicy chutney or a simple chili sauce tastes simply fabulous. Again, this vadas are oil free and don't even have a single drop of oil. We can re-steam the leftovers and enjoy it the next day. This steamed vada are lightly sauté in a sizzling tadka to give that extra zest and bliss to the dish. Steamed masala vada is an absolute healthy and nutritious snack which is also stomach filling and refreshes your palate with its soothing and delectable taste.
Vada is a common term for many different types of savoury fried snacks from India. According to K. T. Achaya, Vada was popular among ancient Tamils during 100 BCE-300 CE. Different types of vadas can be described variously as fritters, doughnuts, or dumplings. The various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of South India) to potatoes (such as batata vada of West India). Vadas may be made from legumes, sago or potatoes. Commonly used legumes include pigeon pea, chickpea (chana), vigna mungo (urad) and mung. Vegetables and other ingredients are added to improve taste and nutritive value. For legume-based vadas, the legumes (dal) are soaked with water, and then ground to a batter. The batter is then seasoned with other ingredients, such as cumin seeds, onion, curry leaves, salt, chillies and/or black pepper grains. Often ginger and baking soda are added to the seasoning in shops to increase the fluffy texture and improve fermentation for large batches. The mixture is then shaped and deep-fried, resulting in vadas with a crispy skin and fluffy centre. Vadas are often eaten as snacks or as an accompaniment to another dish. In restaurants, they can be ordered as an à la carte item, but are not the main course. They are preferably eaten freshly fried, while still hot and crunchy. Here are some of vada varieties, Suji Vada, Ragi Vada, Masala Vada, Dahi Vada, Medu Vada, Sabudana Vada, Sorakaaya Vada, Coriander Vada, Ullundhu Vadai, Bread Vada, Ulligarellu Onion Vada, Ridge Gourd Vada, Crack Wheat Bread Spinach Vada, Thanjavur Thair Vada, Makka Ka Chi Vada, Masala Vada Style Falafel, Maddur Vada, Vada Adai, Crack Wheat Bread Spinach Vada, Soya Dahi Wada, Kumbdi Vade, Jaggery Vada, Mirchi Vada, Brinjal-eggplant-curd-vada, Moong Dal Cabbage Vada, Aloo Dahi Vada ,Crunchy Vada, Oats Bottle Gourd Vada, Three Mixed Dal Vada, Field Bean Wada, Maddur Vada, Horse Gram And Dill Leaves Vada, Maramaral Vadalu, Vada Adai, Amaranthus And Chana Dal Wada, Thanjavur Thair Vada, Ginger And Pepper Chitrannam With Sago Vada, Malvani Vade-kombdi Vade, Corn Moong Dal Dahi Vada, Black Wada Sandwich, Corn Vada Sago Sweet, Poha Oats Vada, Popcorn Vada. They are served with a variety of dips including sambar, watery or dry chutneys and curd.
Chana dal is also known as bengal gram. These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas. They are split and the outer cover is removed. It is eaten in almost all the regions across India. Different regions have different delicacies made of chana dal. Chana dal is highly nutritious, has a rich flavour and aroma, is amazingly delicious and gets easily digested. When combined with rice and roti, it provides the essential amino acids for complete protein dosage of the body. Whether you roast and powder it to make sattu or grind it in the raw form to make besan, chana dal tastes amazing in any of these forms making us healthy every day. Chana dal serves us with varied variety of delicacies, ranging from starters to deserts. Here are some of the delicacies that are worth trying, Tindora And Chana Masala, Chana Dal Paratha, Achari Chana Pulao, Capsicum Lauki And Chana Dal Curry, Amaranthus And Chana Dal Wada, Thokkudu Laddu, Mushrooms Chickpea Curry Dhingri Chole,Chana Dal Coconut Payasam, Turai Chana Dal, Dry Chana Dal Fry, Chana Dal Salad, Bengali Cholar Dal, Harabara Channa Soup, Kandha Vadi, Channa Sheerala Konkani, Chana Poda, Masala Chanadal, Chana Dal and Brinjal Curry, Snake Gourd Chana Dal Curry, Capsicum Channa Dal Subzi, Gongura Chana Dal Lauki Rice,Bottle Gourd Chicken Chana Dal Kofta Curry, Chana Dal Cabbage Paratha, Gongura Chana Dal Lauki Rice, Poppy Seeds And Chana Dal Powder, Chow Chow Channa Dal Poriyal, Egg Plant And Chana Dal, ChutneyBengal Gram Sweet, Cucumber And Bengal Gram, ChutneySoya Granules And Chana Dal Samosa, Sorrel Leaves Chana Dal Amaranthus And Chana Dal Wada, Steamed Coconut Chana Dal Pie, Chana Dal Sago Semiya Payasam, Chapati Chana Sweet, Chana Dal Curry, Chana-dal Dhokla, Coconut And Chanadal Curry, Chana Dal Paratha, Chana Dal Paratha, Sanagapappu Payasam, Chana Dal Pulao, Chana Dal Halwa, Palak Chana Dal.
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At vahrehvah we have wide range of snacks and appetizers from steamed to oven baked and many are quick and easy snack ideas that you can churn to quick growing appetite of your children or to refresh your tired loved one and cater to your guests.