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Masala Vadai

A dish from Tamilnadu usually served as a starter and is a part of most festive meals. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Split Bengal Gram, Split Pigeon Pea
Cuisine Indian
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Masala Vadai

  • 3/4 cup Split Bengal Gram
  • 1/2 Split Pigeon Pea
  • 6 Whole dry red chillies
  • 1/4 teaspoon Asafoetida
  • to taste Salt
  • 1 medium Onion finely chopped
  • 1 inch piece Ginger finely chopped
  • 2 Green chillies chopped
  • 10-12 Curry leaves chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • to deep fry Oil

Method

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  1. Soak chana dal in two cups of water for about thirty minutes. Drain. Soak toovar dal in salted water for about twenty minutes. Drain. Grind chana dal coarsely. Grind red chillies to a paste and add drained toovar dal.
  2. Continue to grind to a coarse paste. Mix the dal pastes together. Add asafoetida, salt, onion, ginger, green chilles, curry leaves and coriander leaves.
  3. Mix well into a nice stiff batter. Heat sufficient oil in a deep kadai. Take a small portion of the batter (about lemon sized ball), wet your palm, flatten the batter and slide it into the hot oil. Fry on both the sides till golden brown and crisp. Drain and serve hot with the chutney of your choice.

Nutrition Info

Calories 1266
Carbohydrates 160.1
Protein 55.1
Fat 45.2
Other Fiber Fiber- 35.2gm
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