Name: Carrot Masala Vada
Prep time: 20 min
Total time: 20 min
Ingredients: 4 Nos Carrots; 1 Cup Kadala Parippu or Thuvara Parippu (Red Gram) (Bengal Gram); 1 Cup Uzhunnum Parippu (Soak the Kadala/Thuvara Parippu & Uzhunnum Parippu separately for about 1 – 2 hrs, Black gram dhal); 2 Tsp Chopped Green Chilli; 2 Tsp Chopped Ginger; 1 Tsp Chopped Curry Leaves; 1/2 Cup Chopped Onion; 1/4 Tsp Cumin seeds; Salt (As reqd); Coconut/Refined Oil (As required to fry the Vadas)

Carrot Masala Vada

Carrot Masala Vada is a tasty, crispy tea time snack with a healthier version by adding carrots too. Addition of chana dal and urad dal gives a different taste and flavor to Carrot Masala Vada. The snack is unique and special with ground dal mixture blended with grated carrots, spicy ingredients and rolled out into vadas for deep frying. Carrot Masala Vada is a rich combo of healthy nutrients that can be enjoyed with any spicy or tangy chutney. Carrot Masala Vada can be easily prepared at home. You can explore a well detailed Carrot Masala Vada here.

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Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

4 Nos Carrots
1 Cup Kadala Parippu or Thuvara Parippu (Red Gram) Bengal Gram
1 Cup Uzhunnum Parippu Soak the Kadala/Thuvara Parippu & Uzhunnum Parippu separately for about 1 – 2 hrs, Black gram dhal
2 Tsp Chopped Green Chilli
2 Tsp Chopped Ginger
1 Tsp Chopped Curry Leaves
1/2 Cup Chopped Onion
1/4 Tsp Cumin seeds
Salt As reqd
Coconut/Refined Oil As required to fry the Vadas

Instructions

For preparing Carrot Masala Vada, first clean and wash the soaked Kadala/Thuvara Parippu and Uzhunnum Parippu and grind them separately without adding Water and keep the dough aside.
Peel and grate the Carrots and keep it separately.
Change the ground Kadala/Thuvara Parippu and Uzhunnum Parippu into a Bowl/Vessel. Add the grated Carrot and chopped Green Chilli, Ginger, Curry leaves and Cumin seeds along with required quantity of Salt and mix it well (no water should be added in this dough). Keep this dough for about 10 – 15 minutes.
Heat Oil in a Frying pan/Cheenachatti. Take the dough in small quantities (based on the size of Vadas) and flatten it (also put a small hole with finger in the middle of the flattened dough) and put the flattened dough into the hot oil (continue the same procedure for making more Vadas)) and cook it properly.
When one side of the Vadas are cooked properly and the colour of Vadas turn into golden brown, turn the Vadas to other side in the oil and cook that side also properly and take the Vadas out from the Oil and keep them in a plate/vessel
Carrot Masala Vadas are ready. These Vadas can be served along with Coconut/Onion Chutney.