Dill Leaves Masala Vada/Sombu keerai masala vada

Dill Leaves Masala Vada/Sombu keerai masala vada

Dill leaves contain good amount of calcium which helps us strengthening the bones. Dill leaves masala vada is commonly made in Karnataka. When I think of including the dill leaves in the diet, this vada is the first thing that sparks to me as I have heard many people in Karnataka making this vada often. 

    Cuisine: Indian

    Coarse: Side Dish

    Cooking Time: 15 mins

    Prep Time: 20 mins

    Serves: 3

Ingredients

• 3/4 cup chana dal
• 1/2 cup dill leaves
• 1/4 cup coriander leaves
• 2 tbsp curry leaves
• 1/4 cup chopped coconut
• 1/2 tsp cumin seeds
• 1/2 onions chopped
• 2 green chilies chopped
• 1/2 inch ginger chopped
• salt to taste
• oil to fry

DirectionsStep 1:

Wash and soak the chana dal for 2 hours. 

Step 2:

Drain the water completely from chana dal. Transfer to mixie. Pulse to a coarse paste. Do not grind.

Step 3:

Chop the dill leaves, coriander leaves, curry leaves, coconut, onion, ginger and green chilies. 

Step 4:

Add everything and cumin seeds to the ground paste.

Step 5:

Add salt and mix well.

Step 6:

Heat oil in a pan to fry. Check if the oil is heated by dropping a small piece.

Step 7:

Take a lemon sized vada paste and flatten within the palms.

Step 8:

Fry in hot oil on both sides. Keep the flame medium.

Step 9:

Drain in a tissue paper.

Dill leaves masala vada is now ready to serve!!

Watch the recipe in the video-->

Notes:

1. Drain the water completely from the soaked chana dal. Even a bit of water in the vada would absorb more oil.

2. Healthy and tasty vada can be prepared once in a while at home.