While I was searching my old pictures in my phone gallery I god this Rasam Vada Images that I clicked very long back. Medu vada recipe | urad dal vada recipe is a crispy, soft, tasty, delicious and snack prepared with urad dal.It is a famous south indian and north indian cuisine. I have seen many of the working persons, in the evening time, they used to go to their Pantry or some fast foods shops and they have these yummy masal vadai with hot tea or coffee. I am food lover to eat and cook, but my masala vada never use to be crisp from inside. Masala vada recipe or chana dal vada – Masala vada is a popular South Indian tea time snack made with chana dal, spices, onions & herbs. To keep pakoras crispy for long time | Onion Cabbage Pakoda Recipe - Pakoras /Pakodis -Indian snack/appetizer in which onion & cabbage are seasoned & deep fried. It … Just make it in a different way. Grinding the dal to the perfection is the key to making a delicious vada. Otherwise, if thick - they don't get done on the inside. But the recipe proved me wrong, it came out super crispy outside and crunchy inside…making it perfect. Adding too much water will absorb more oil and wont be crisp enough. Baked Masala Vadai; Baked Masala Vadai by DK on Jun 2, ... as possible and cook it fairly quickly. The secret ingredients that are used in street stall vada are mint leaves and sooji. Rasam Vadai Recipe Video: Mint leaves give nice aroma and taste to the vada and sooji helps the vada to stay crispy for a very long time. Masal Vada (Masala Vada), a crispy, spicy and yummy snack. Too much water in the batter makes it difficult to shape the vada. Whether it is a Street Side shop or a popular 5-Star Restaurant, this Masala Vada is surely one in their Menu list. Mint leaves give nice aroma and taste to the vada and sooji helps the vada to stay crispy for a very long time. Storing vada: If we leave it outside at room temperature it would become soggy after 2 to 3 hours. Don’t add any water while grinding the dal. 6.Flatten the masala vada in your palm to get a crispy masala vada. Tea time snack - crispy … Or if cooked for a long time, they get dried out faster and taste like rubber.Grease the baking sheet with PAM spray (or oil), drop spoonful of batter spaced out and spread it thinly. How to make Masala Vada/Vadai. If the batter seems thick add a tablespoon of water at a time. I rarely make masala vada as I was not confident making these. Reheat vada when ever necessary. I have seen many of the working persons, in the evening time, they used to go to their Pantry or some fast foods shops and they have these yummy masal vadai with hot tea or coffee. Posts about how to keep vada crispy for long time written by Sreelakshmi Kitchen The Rasam Powder recipe I used here is completely homemade and do check the tips to make perfect rasa vada. Posts about how to keep vada crispy for long time written by Sreelakshmi Kitchen We, in our families make plain paruppu vadai in which we don’t add garlic, mint leaves or even fennel. Either in conventional oven at 350 for 3 mins or in microwave oven for a minute. Once the oil is hot, set it on low/medium flame – deep frying these vadais for long to ensure that the center is cooked and the edges are crispy.