Masala Vadai

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

METHOD

1. Blend the soaked Bengal gram coarsely, leaving about one-third whole.  About half cup water can be used to facilitate blending.
2. If water is used, place the ground Bengal gram in a muslin cloth and lightly squeeze out the water.
3. Place the ground Bengal gram and all the rest of the ingredients except the oil into a mixing bowl.
4. Mix well.
5. Heat oil for deep frying.  Take portions of the prepared mixture and shape into flat patties about 4-5 cm in diameter.
6. Deep fry till golden brown and drain on absorbent paper.