Solomon Islands Spiced Vada

Ingredients

In this adaptation, the traditional Indian Masala Vada is infused with the vibrant flavors of the Solomon Islands. The addition of fresh coconut, lemongrass, and curry leaves gives the vadas a unique island twist. The spices used in the original recipe are retained, but the proportions are adjusted to suit the taste preferences of the Solomon Islands cuisine. The cooking technique remains the same, with the vadas being deep-fried to achieve the desired crispy texture. We alse have the original recipe for Masala vada, so you can check it out.

• 1 cup (200g) split Bengal gram (chana dal), soaked 1 cup (200g) split Bengal gram (chana dal), soaked
• 1/4 cup (50g) split yellow lentils (moong dal), soaked 1/4 cup (50g) split yellow lentils (moong dal), soaked
• 1/4 cup (60g) fresh coconut, grated 1/4 cup (60g) fresh coconut, grated
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon lemongrass, finely chopped 1 tablespoon lemongrass, finely chopped
• 1 tablespoon curry leaves, finely chopped 1 tablespoon curry leaves, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Drain the soaked Bengal gram and split yellow lentils, and transfer them to a blender or food processor.
2. 2.
   Add cumin seeds, coriander seeds, turmeric powder, red chili powder, and salt to the blender.
3. 3.
   Blend the mixture until it forms a coarse paste, without adding any water.
4. 4.
   Transfer the mixture to a mixing bowl and add grated coconut, chopped coriander leaves, lemongrass, and curry leaves.
5. 5.
   Mix well to combine all the ingredients.
6. 6.
   Heat oil in a deep pan or kadai over medium heat.
7. 7.
   Take a small portion of the mixture and shape it into a small patty or ball.
8. 8.
   Gently slide the vadas into the hot oil and fry them until golden brown and crispy.
9. 9.
   Remove the vadas from the oil and drain them on a paper towel to remove excess oil.
10. 10.
    Serve hot with chutney or sauce of your choice.

Treat your ingredients with care...

• Bengal gram (chana dal) — Soaking the lentils for at least 2 hours before blending will help in achieving a smoother texture for the vadas.
• Lemongrass — Remove the tough outer layers of the lemongrass stalk before finely chopping it. Use only the tender inner part for the best flavor.
• Curry leaves — Ensure that the curry leaves are fresh and free from any blemishes for optimal taste.

Tips & Tricks

• For an extra crunch, you can add a handful of finely chopped onions to the vada mixture.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the vadas immediately after frying to enjoy their crispy texture.
• You can refrigerate the leftover vadas and reheat them in an oven or air fryer for a few minutes before serving.
• Experiment with different dipping sauces or chutneys to enhance the flavors of the vadas.

Serving advice

Serve the Solomon Islands Spiced Vada as a delicious appetizer or snack. Pair it with a tangy tamarind chutney or a spicy coconut chutney for an authentic taste experience. These vadas also make a great addition to a meal, served alongside rice, dal, and a variety of vegetable dishes.

Presentation advice

Arrange the hot and crispy vadas on a platter, garnished with fresh coriander leaves and a sprinkle of grated coconut. Serve them with vibrant chutneys in small bowls for a visually appealing presentation.