The Suji Masala Vada recipe holds a special place in my heart as it is one of my mom's favourite snacks. Growing up, I wasn’t a fan of capsicum, but when she made these vadas, I instantly loved them. Over time, they became one of my favourite snacks too. Recently,...
Ingredients
- 1cupSuji (semolina)
- 1/2cupCapsicum (red/green/yellow), finely chopped
- 1pieceCarrot, grated
- 1cupCornflakes, coarsely ground (for coating)
- 2tbspOil (for tempering)
- 1tspBlack Mustard Seeds
- 1sprigCurry leaves, finely chopped
- Oil for frying
- 1 1/2cupWater
- 1tspSalt (to taste)
- 1tspChilli Flakes
- 2pieceGreen Chillies, finely chopped
- 1tspGaram Masala Powder
- 1tbspLemon Juice
- 1tspButter (optional, for flavour)
- 2tbspFresh Coriander, finely chopped
How to make Suji Masala Vada
Prepare the Dough
Finely chop the capsicum (red, green, yellow) and grate the carrot.
Finely chop the curry leaves and green chillies.
In a pan, heat 2 tbsp oil. Add black mustard seeds and let them splutter.
Add the chopped curry leaves and sauté for a few seconds.
Add the finely chopped capsicum and grated carrot to the pan. Sauté for 1-2 minutes until slightly softened.
Add water to the pan along with salt, chilli flakes, chopped green chillies, garam masala powder, lemon juice, and butter (if using). Bring the mixture to a boil.
Add the suji (semolina) and fresh coriander to the boiling mixture. Stir continuously to prevent lumps until the mixture thickens and forms a dough.
Remove the pan from heat and let the dough cool slightly. Once cool enough to handle, knead it to smooth dough.
Form the Vadas
Shape small portions of the dough into balls, flattening each ball slightly to form vadas. Ensure they are not too big or too small.
Coat each vada with coarsely ground cornflakes, pressing slightly to ensure the cornflakes stick. Place the coated vadas in the refrigerator to firm up for about 15-20 minutes.
Heat oil in a deep frying pan over medium-high heat.
Once the oil is hot, carefully slide the suji vadas into the oil. Deep fry them in batches until they are golden brown and crispy.
Remove the vadas from the oil and drain them on paper towels to remove excess oil.
Serve the hot Suji Masala Vadas with chutney of your choice, such as green coriander chutney, tamarind chutney, coconut chutney or your favorite dipping sauce.
Tips & Tricks
Suji Masala Vada is best enjoyed hot and crispy, straight out of the pan.
For additional flavor, add finely chopped onions or ginger to the dough mixture.
Add different vegetables like peas, spinach, or grated beetroot for added nutrition and vibrant colour.
Add cumin seeds or asafoetida for a different flavour profile.
Knead the suji dough until smooth to help the vadas hold their shape during frying.
Maintain the oil temperature. If the oil is too hot, the vadas will brown too quickly on the outside while remaining raw inside; if it is too cold, they will absorb excess oil.
Fry the vadas in batches to avoid overcrowding the pan. This ensures even frying and consistent temperature.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨