A traditional and common south Indian snack that is served with tea or coffee. This Vadai is made with Bengal gram dhal and onion.
Masal Vadai
Course: SnacksCuisine: Indian, TamilDifficulty: Medium
Servings
20
servingsPrep time
4
hoursCooking time
30
minutesA traditional and common south Indian snack that is served with tea or coffee. This Vadai is made with Bengal gram dhal and onion.
Ingredients
Bengal gram dhal – 2 cups
Onion – 1 No
Green Chillies – 3 to 4 Nos
Fresh ginger – a small piece
Curry leaves – few
Coconut gratings – 1 tablespoon (optional)
Anise (Sombu) – 1 teaspoon
Salt – 1 teaspoon or as per taste
Oil – for deep frying
Directions
- Soak the dhal in water for 3 to 4 hours. Drain the water completely.
- Take out a handful of soaked dhal and keep separately. Grind (Use whip mode for grinding) the remaining dhal along with sombu, and salt to a coarse paste. No need to add water.
- Chop onion, green chillies, ginger and curry leaves. Mix all these with dhal along with whole soaked dhal and coconut.
- Heat oil in a frying pan. Take a lemon size ball and keep it in your left palm and gently press with your right palm. Put it in the hot oil and fry till it turns golden brown.
Notes
- If you do not like Sombu, then omit it and add a pinch of asafoetida. Also add a red chilli while grinding the dhal or add half teaspoon red chilli powder to the dough to get more spicy Vadai. Chopped mint leaves and coriander leaves can also be added to the dough to get mint flavor.