Masala Vadai
Veg
Vegan
Fried chana dal patties — soaked split chickpeas ground coarsely with fennel seeds, dried red chilli, shallots, and curry leaves, shaped into flat rounds and deep-fried until deeply golden and crisp. Eaten as a snack with coconut chutney and a cup of tea, and sold at every South Indian street stall and temple. A Tamil Nadu staple across all communities.
Cuisines
Chettinad
Tamil Brahmin
Kongunadu
Madras
Udupi
Best for
Snacks
Breakfast
Build a full meal around Masala Vadai
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Chana dal |
|
2 tablespoons | Toor Dal |
|
1 tablespoon | Rice , raw |
|
2 tablespoons | Coconut , grated |
|
2 | Green Chili , slit |
|
1 | Chili , dried red |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 | Onion , finely chopped |
|
10 | Curry Leaf |
|
2 tablespoons | Cilantro , chopped |
|
1 teaspoon | Salt |
|
— | Oil , for deep frying |
Instructions
- 1 Wash and soak the chana dal, toor dal, and raw rice together in water for 2 hours.
- 2 Drain the soaked dals and rice, and grind them coarsely with green chilies, dried red chili, fennel seeds, cumin seeds, and asafoetida without adding water.
- 3 Transfer the ground mixture to a bowl and add grated coconut, finely chopped onion, curry leaves, coriander leaves, and salt.
- 4 Mix everything well to form a dough-like consistency.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Take small portions of the mixture, shape them into flat rounds, and carefully slide them into the hot oil.
- 7 Fry the vadai until they turn golden brown and crispy on both sides.
- 8 Remove the vadai from the oil and drain on paper towels to remove excess oil.
- 9 Serve hot with coconut chutney or sambar.
Tips
For extra crispiness, ensure the oil is adequately hot before frying. You can also add a pinch of baking soda to the mixture for a lighter texture.