Start with dried split chickpeas. Soak them in water for 2 hours if you’re making fried vada, or 8 hours for baked vada.
If you’re using whole chickpeas, you’ll need to soak even longer.
Once they’re done soaking, pour off the water and add the chickpeas to a blender.
It’s important to drain the chickpeas THOROUGHLY, or else your batter will be too wet to form into balls for later.
Add the remaining ingredients.
curry leaves, dill, cilantro
turmeric, salt, asafoetida, rice flour
Blend this all up into a chunky mixture. You'll still be able to see some larger pieces of chickpeas throughout the batter.
Now we’re going to form it into small balls, aim for slightly smaller than a ping pong ball or golf ball.
From here, you can choose to either fry them, bake them, or put them through the waffle iron.
To bake them, space the balls apart on a baking sheet and flatten them to half an inch or a third of a inch thick.
For deep-frying and waffling instructions, visit the recipe on my website
Drizzle them with oil and bake for about 25 minutes at 425 degrees fahrenheit, flipping halfway through.
For deep-frying and waffling instructions, visit the recipe on my website.
Serve these masala vada with spicy ketchup, chutney, or red pepper jelly.