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. By Sanjeev Kapoor 03 May 2016 in Recipes Course New Update 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 Advertisment 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 Advertisment 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. Continue to grind to a coarse paste. Mix the dal pastes together. Add asafoetida, salt, onion, ginger, green chilles, curry leaves and coriander leaves. 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 #Asafoetida #Oil #Salt #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article