The word Masala Vadai makes many of us drool and crave for it. It is a popular Street food in Tamilnadu,India. There are so many varieties and variations to this awesome snack!
Also, it is a festival snack in many households wherein during such days onions and garlic are not used in the recipe. Personally, I make different types of Vadas. If you are a follower of my blog you must have understood how much I love fried snacks!!!!
So, just one recipe will not do justice to the Masala Vadai !!
I have earlier posted the recipe of Paruppu Vadai which I make during festivals.
Masala Vadai ( without garlic):
Soaking time: 2 hours
Coôking time:20 minutes
Serves-4 to 6
FOR THE MASALA VADAI:
1. Husked bengal gram( Channa dal) -1 cup (200 gms)
2.Onions( finely chopped)- 2
3.Green Chillies -4
5.Salt -1/2 tsp
6.Oil - 2 cups
1. Wash Dal and soak in water for 2 hours and drain. Add Chillies, ginger and grind to a coarse paste using very less water (3 to 4 tbsp)
CHEF TIP : Instead of grinding the green chillies, you can finely chop them and add it to the vadai batter.
2.Add onions,curryleaves ,salt and mix well.
4. Heat oil in a deep frying pan to smoking point.
5.Wet your hands.
6.Take a small ball of batter and flatten it into a 1" round patty using your finger.
7. Slip it gently into hot oil. Fry vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.
8. Drain and place on kitchen towel .
I had made these Vadais in two different sizes. The smaller ones were dunked in the Masala Vadai Kulambu. The bigger ones were polished off with coconut chutney.
I shall post another party version of this amazing masala vadai.