Masaal Vadai

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

September 17, 2009

I have changed the template. The other one was looking too crowded in my opinion.What do you think….

I am getting straight down to the recipe now……

Ingredients

• chana dal - 250 gms, soaked for about 1/2 to 1 hour
• onions - 2 medium sized, finely chopped
• dry red chillies - 1
• green chillies - 2
• asafoetida ( hing ) - 1/4 tsp
• salt to taste
• chopped coriander - 1 tbsp
• oil for frying

Method

1. Drain the chana dal. Grind in the mixer with the red & green chillies, very coarsely & without adding water, as far as possible.
2. Remove from the mixer into a bowl. Add salt, chopped onions, asafoetida & coriander & mix well & keep aside.
3. Heat the oil in a pan for frying the vadas.
4. Take a lemon size batter, shape into small thin circles in the palm of your hand & gently slide into the oil. ( wet the palm of your hand every now & then. It helps the vada to slide off your palm more easily…otherwise it may stick )
5. Fry 2-3 at a time, on medium heat, turning them over often , so that they fry evenly on both sides. Remove from oil when they are golden & crisp.
6. Serve with coconut chutney or tomato ketchup if you prefer.
7. It tastes good even when it is no longer hot. So it is a good starter to serve, when you are having guests.

Notes / Variations

In case you want to make the batter early & keep it ready for frying later, do not add the salt & onion until you are ready to fry. The batter becomes a bit watery when you add salt & onion & leave it for a while. Then shaping the becomes a problem.

Source: chitti