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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 |
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
- 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 |
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