MASALA VADAI

Masala vadai is a traditional recipe of South India. It is otherwise called as chana dhal vadai/paruppu vadai. This vadai is commonly sold in any restaurants, and also in street stalls of Tamilnadu. It is so flavourful and is a perfect tea time snack.

Masala vadai is made with chana dhal/gram dhal and few other spices. It is crispy and goes really well with a side of tea. It is also served as a side dish for variety rice. It is a commonly prefered food during travel since, it can stay fresh for a longer time.

ABOUT THE RECIPE:

This is the recipe that we’ve been making in our home for generations. It can be easily made with a blender. It doesn’t really need a wet grinder to make this recipe. We usually add garlic in this recipe. It gives an enhanced flavour and unique taste to the masala vadai.

INGREDIENTS FOR MASALA VADAI:

• CHANA DHAL/GRAM DHAL – 1 CUP
• ONIONS (DICED) – 2 NOS.
• GREEN CHILLIES – 3 NOS.
• GARLIC – 5 NOS.
• FENNEL SEEDS – 1 TSP
• CURRY LEAVES – 15~20 NOS.
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE MASALA VADAI:

• Soak 1 cup of chana dhal in water for 2 hours.

• After 2 hours, drain the water and, add it to a blender. Also add green chillies, garlic, fennel seeds and salt to the blender.

• Blend them to a coarse paste. Then transfer it to a mixing bowl.

• Add the diced onions and curry leaves to the blended mixture.

• Mix them really well.

• Heat a kadai and, add around 500ml of oil for frying.

• Take a small portion, like around 1 tbsp of the blended mixture. Roll it to a ball, and gently press it between the palm to form the shape of the vadai.

• Once the oil is heated, drop the vadai gently into the oil.

• Fry it until, it turns to golden brown color on all sides.

• Once it turns to golden brown in color, filter the oil and transfer the vadai to a plate.

YUMMY, CRISPY AND DELICIOUS MASALA VADAI IS READY.

ENJOY IT WITH A CUP OF HOT TEA.

VARIATIONS:

• Adding garlic is optional.
• Adjust the amount of green chillies according to your taste.

PRO TIPS:

• Chana dhal has to be soaked for at least 2 hours.
• Chana dhal has to be blended to a coarse paste. Blending it to a fine paste might spoil the taste of the recipe.
• Press the vadai gently. It shouldn’t be either thick or thin.
• Add the vadai to the oil only after the oil is heated. To check if the oil is heated, add a drop of the blended mixture to the oil. It has to float to the top and start to bubble.
• Fry it until it turns golden brown for the crispy outer.
• Place the fried vadai in a tissue to absorb the excess oil.

MASALA VADAI

Recipe by foodpassion1513Course: indian snack, Tea time snack, Traditional recipe, vegan, Vegetarian

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

Masala vadai is a traditional recipe of South India. It is otherwise called as chana dhal vadai/paruppu vadai. This vadai is commonly sold in any restaurants, and also in street stalls of Tamilnadu. It is so flavourful and is a perfect tea time snack.
Masala vadai is made with chana dhal/gram dhal and few other spices. It is crispy and goes really well with a side of tea. It is also served as a side dish for variety rice. It is a commonly prefered food during travel since, it can stay fresh for a longer time.

Ingredients

• CHANA DHAL/GRAM DHAL – 1 CUP

• ONIONS (DICED) – 2 NOS.

• GREEN CHILLIES – 3 NOS.

• GARLIC – 5 NOS.

• FENNEL SEEDS – 1 TSP

• CURRY LEAVES – 15~20 NOS.

• SALT – AS REQUIRED

• OIL – FOR FRYING

Directions

• Soak 1 cup of chana dhal in water for 2 hours.
• After 2 hours, drain the water and, add it to a blender. Also add green chillies, garlic, fennel seeds and salt to the blender.
• Blend them to a coarse paste. Then transfer it to a mixing bowl.
• Add the diced onions and curry leaves to the blended mixture.
• Mix them really well.
• Heat a kadai and, add around 500ml of oil for frying.
• Take a small portion, like around 1 tbsp of the blended mixture. Roll it to a ball, and gently press it between the palm to form the shape of the vadai.
• Once the oil is heated, drop the vadai gently into the oil.
• Fry it until, it turns to golden brown color on all sides.
• Once it turns to golden brown in color, filter the oil and transfer the vadai to a plate.
• YUMMY, CRISPY AND DELICIOUS MASALA VADAI IS READY.
• ENJOY IT WITH A CUP OF HOT TEA.

Notes

• VARIATIONS:
  Adding garlic is optional.
  Adjust the amount of green chillies according to your taste.
• 
  PRO TIPS:
  Chana dhal has to be soaked for at least 2 hours.
  Chana dhal has to be blended to a coarse paste. Blending it to a fine paste might spoil the taste of the recipe.
  Press the vadai gently. It shouldn’t be either thick or thin.
  Add the vadai to the oil only after the oil is heated. To check if the oil is heated, add a drop of the blended mixture to the oil. It has to float to the top and start to bubble.
  Fry it until it turns golden brown for the crispy outer.
  Place the fried vadai in a tissue to absorb the excess oil.