Masala Vadai also known as Paruppu Vadai is eaten as a savoury snack and sometimes as a side for breakfast. A good cup of strong tea with milk is the best pairing for Masala Vadai. It is not difficult to make Masala Vadai. Do feel free to send me a message if you encounter any problem or if you want to learn something.
300 g Bengal gram (channa dhal), soaked for 5 hours and drained
2 medium onions, finely chopped
2 cm ginger, finely minced
2 garlic cloves, finely minced
2 green chillies, cut lengthwise and cut into thin slices
1 teaspoon fennel seeds, coarsely pounded
1 level teaspoon turmeric powder
½ teaspoon chilli powder
2 tablespoons finely chopped coriander leaves
1 sprig curry leaves, finely chopped
1 ¼ teaspoon salt
oil for deep frying
- Blend the soaked Bengal gram coarsely, leaving about one-third whole. About half cup water can be used to facilitate blending.
- If water is used, place the ground Bengal gram in a muslin cloth and lightly squeeze out the water.
- Place the ground Bengal gram and all the rest of the ingredients except the oil into a mixing bowl.
- Mix well.
- Heat oil for deep frying. Take portions of the prepared mixture and shape into flat patties about 4-5 cm in diameter.
- Deep fry till golden brown and drain on absorbent paper.