Masala vadai
Masala vadai, from above
VegVeganTamil Nadu

Masala vadai

Coarse chana dal, fennel, onion and curry leaves. Crunchy, nubbly, and very Tamil tea shop.

35 minTime
11 gProtein each
mediumSpice
2hPlan ahead. Soak for 2 hours first; the 35 minutes come after.
Paruppu vadai2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
330kcalsame
11 gproteinsame
7 gfibresame
35minutessame

Masala vadai, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chana dal (split chickpeas)1 cup, soaked 2 hours
Onion1 small, chopped
Green chilli2, chopped
Ginger2.5 cm, chopped
Fennel seeds1 tsp
Dried red chilli2
Curry leaves1 sprig, chopped
Coriander leaves (cilantro)a handful
Cooking oil (vegetable oil)for frying
Saltto taste

Method

4 steps
  1. 1Drain the soaked dal well. Keep 2 tbsp aside and grind the rest coarsely with fennel, red chilli and ginger, without water.
  2. 2Mix in the reserved dal, onion, chilli, curry leaves, coriander and salt.
  3. 3Shape into flat patties.
  4. 4Fry in medium hot oil till golden brown.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Masala vadai: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Cabbage poriyal20 min
To drink Neer mor8 min
To drink Nannari sarbat10 min
Something sweet Semiya payasam25 min
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