Hare Krishna Masala Vada are spiced lentil fritters, perfect as a snack or appetizer. These vadas are ideal for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Masala Vada are spiced lentil fritters, perfect as a snack or appetizer. Prepared with love and devotion, these masala vadas are a beloved addition to any meal among devotees.
Serving Suggestions
Hare Krishna Masala Vada can be enjoyed in various delightful ways:
- With Coconut Chutney: Serve with coconut chutney for a traditional taste.
- With Tea: Perfect for tea-time as a savory snack.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 12 vadas. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The masala vadas can be enjoyed for up to two days.
PrintMasala Vada Recipe
Hare Krishna Masala Vada are delightful and flavorful fritters, inspired by the principles of bhakti yoga. These vadas combine simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 vada 1x
- Category: Appetizers & Street Food
- Method: Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup chana dal (split Bengal gram)
- 2 green chilies, chopped
- 1-inch piece ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- A handful of fresh coriander leaves, chopped
- A few curry leaves, chopped
- Salt to taste
- Oil for deep frying
Instructions
Prepare Batter:
- Soak Dal:
- Soak the chana dal in water for at least 2 hours. Drain well.
- Grind:
- Coarsely grind the soaked chana dal with green chilies and ginger. Do not add water; the mixture should be thick.
- Mix:
- Transfer the ground mixture to a bowl. Add cumin seeds, fennel seeds, chopped coriander leaves, curry leaves, and salt. Mix well.
Shape Vadas:
- Shape:
- Take small portions of the mixture and flatten them into small patties using your hands.
Fry Vadas:
- Heat Oil:
- Heat oil in a deep frying pan over medium heat.
- Fry:
- Carefully slide the patties into the hot oil and fry until they are golden brown and crispy on both sides.
- Drain:
- Remove the vadas with a slotted spoon and drain on paper towels to remove excess oil.
Serve:
- Serve Hot:
- Serve hot with chutney or ketchup as a snack or appetizer.
Notes
- Variation: Add finely chopped coriander leaves for extra flavor.
- Storage: Store any leftover vadas in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 vada
- Calories: 80g
- Sugar: 1g
- Sodium: 150g
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg