Masala Vadai is something that we definitely make during festivals. This is the no onion - no garlic version as they are avoided during festivities. My mom makes two types of vadai - Ulunthu(Medu) vadai and masala vadai which is made of chana dal(bengal gram) and spices. This is a quick and easy vada. This is a perfect accompaniment for hot masala chai. I have made masala vadai few times but I was satisfied this time as it reminded me of my mom's taste. So lets check the recipe... Happy Cooking...
Drop these vadas slowly in the hot oil. Let it cook for some time. Then flip it over to the other side.
Once it turns golden brown, remove from the oil and place it in a kitchen towel.
Ingredients:
Split Bengal gram/Chana dal/Kadalai paruppu - 1 cup
Split black gram/Urad dal/Uluthamparuppu - 1/2 cup
Split green gram/Moong dal/Paasi paruppu - 1/2 cup
Dry red chillies - 5-6
Ginger - 1 inch
Curry leaves - 2 stems
Asafoetida - 1 tsp
Salt to taste
Oil for deep frying
Method:
Soak all the lentils for about 2 hours. Grind all the ingredients mentioned above(except oil) to a coarse paste.
Make a small sized ball of the mixture and flatten it with your fingers.
Drop these vadas slowly in the hot oil. Let it cook for some time. Then flip it over to the other side.
Once it turns golden brown, remove from the oil and place it in a kitchen towel.
Soak all the lentils for about 2 hours. Grind all the ingredients mentioned above(except oil) to a coarse paste.
Heat oil in a kadhai.
To check if the oil is hot enough, add small portion of the mixture and if it raises to the surface immediately, oil is hot enough to make vadas.
Make a small sized ball of the mixture and flatten it with your fingers. Drop these vadas slowly in the hot oil. Let it cook for some time. Then flip it over to the other side. Once it turns golden brown, remove from the oil and place it in a kitchen towel.
