How to make 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.
Main Ingredients : Split Bengal Gram, Split Pigeon Pea
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Vadai checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Poha Papad Mushroom Bread Pasta Sandwich Soya Pops
Masala Vadai Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masala Vadai Recipe
Split Bengal Gram 3/4 cup
Split Pigeon Pea 1/2
Whole dry red chillies 6
Asafoetida 1/4 teaspoon
Salt to taste
Onion finely chopped 1 medium
Ginger finely chopped 1 inch piece
Green chillies chopped 2
Curry leaves chopped 10-12
Fresh coriander leaves chopped 2 tablespoons
Oil to deep fry
Method
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 160.1 gm
Protein : 55.1 gm
Fat : 45.2 gm
Other : Fiber- 35.2gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
