Masala Vadai is a tasty, easy to make recipe. It is similar to making medhu vadai except that this recipe requires channa dal instead of urad dal. Usually masala vadai is prepared using only channa dal but in the below recipe I have used both channa dal and urad dal so the vadai will turn out to be a little soft when compared to making the vadai using only channa dal.
SOAKING TIME: 2 Hours
PREP TIME: 5 Mins
COOKING TIME: 20 Mins
Channa Dal – ¾ cup
Urad Dal – ¼ cup
Fennel seeds – 1 tea spoon
Dry red chillies – 5
Curry leaves – 3 sprigs
Ginger – ¼ inch piece
Garlic – 3 pods
Green Chilli – 1
Asafoetida – ¼ teaspoon
Onion – 1 finely chopped
Cilantro – 5 sprigs finely chopped
Salt – 1 teaspoon
Oil – to deep fry the Vadai
STEP 1: Wash and soak the dal for 2 hours and grind it to a coarse paste adding salt, fennel seeds, curry leaves, red chilli, green chilli, ginger, garlic and very little water. If the batter is too watery you will not be able to shape the vadai.
STEP 2: Add chopped onion, chopped cilantro and asafoetida to the dal batter and mix well.
STEP 3: Heat oil in a deep pan.
STEP 4: Take a small plastic sheet, apply 2 drops of water and spread it well. Now take a small portion of the dal mixture and place it on the plastic sheet. Flatten the dough to make the vadai and carefully place it in the hot oil.
STEP 5: Wait for the vadai to turn golden brown on one side, then flip and allow it to cook on the other side.
TIP: Serve with coconut chutney, tomato ketchup or any sauce.