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- Duration: 2 hours 20 min
- Serves: 4–6 people
Instead of grinding all the soaked lentils, keep a little aside and directly add them to the ground batter. This will add to the crunchiness of the vadai and give them a great texture.
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Do you know masala vadai is ingrained so deep in the Tamil culture that there are grandma stories about this dish? The most famous being, “Paatti Sutta Vadai”, the story involving a grandma and a crow.
- Husked Bengal gram (chana dal) (1 cup, 200 gms)
- Onions, finely chopped (2)
- Green chillies (hari mirch) (4)
- Ginger (adrak) (1" piece)
- Salt (1/2 tsp)
- Curry leaves (kadipatta) (1 sprig, tear roughly)
- Oil (2 cups for frying)
- Wash dal and soak it in water for 2 hrs and then drain.
- Add chillies, ginger and grind to a coarse paste using very less water (3–4 tbsps).
- Add onions, curry leaves, salt and mix well.
- Heat oil in a deep frying pan to smoking point.
- Wet your palms, make a small peda (ball) of batter and flatten it into a 1" round patty using your fingers.
- Slip it gently into hot oil. Deep fry the vadais in batches over moderate heat, turning frequently till they are golden and crisp in colour.
- Masala vadais are ready to be served, piping hot with the delicious coconut chutney.
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