My 87th Recipe, “Masal Vadai (Masala Vada)”, a delicious South Indian tea time snack. During these cold winter days, I absolutely love my evening hot chai. No evening chai would be complete without a hot and crispy Indian snack accompanying it.
I can never forget the pretty sights of Chennai. People standing at the tea stalls with a cup of tea in one hand and a crispy fried snack in the other hand. To me, it really doesn’t matter what the snack is. Whether it is the lovely Veg Samosa or the delicious Paneer Puff or this wonderful Masal Vadai, all of them are my personal favorites. Masal vadai has a slight edge though. It is easy to make, high in protein and healthy. So occasionally I make it as a side for lunch too.
It is a my kind of dish, since it is highly customizable. RK likes his little thick, so that he can enjoy both the crispy outside and the soft center. I like mine little thin, perfectly crispy and crunchy. And my FIL likes his soaked in the lovely south Indian kuzhambu (gravy), so that it would be juicy and tangy. Whichever way you might want to eat it, one thing is for sure. You would be mesmerized by the wonderful taste of the masal vadai 🙂
Masal Vadai (Masala Vada)
Masal Vadai is a crispy fried South Indian | Tamil Nadu snack make with Chana Dal. It is perfect to serve in the evening as a tea time snack.
- Chana Dal - 1 Cup
- Whole Urad Dal - 1 Tbsp
- Raw Rice - 1 Tbsp
- Garlic - 6 cloves
- Ginger - 1 inch piece Chopped
- Green Chilli - 2
- Fennel Seed - 1 tsp
- Onion - 1 Small Finely Chopped
- Curry Leaves - 1 Spring Finely Chopped
- Salt - 1/2 tsp Adjust as needed
- Oil - For Frying
- First wash and soak the Chana Dal, urad dal and raw rice in sufficient water for about 5 hrs.
- Add Garlic, Ginger, Green Chilli, Fennel Seed to a mixie and grind it coarsely. Just a few pulses is enough.
- Drain the water from the dals. Add 2 Tbsp of the dal to the mixing bowl and keep it aside. Add the remaining dal to the mixie and grind it to a very coarse paste. Transfer it to the mixing bowl.
- Add the salt, curry leaves, onion and mix nicely until combined into a dough.
- Heat oil in a kadai. Take a small portion of the dough, roll it into a ball and flatten it using your palms. Refer to my video here.
- Fry them in oil at medium heat until they are nicely golden brown. Drain the vadai on a paper napkin.
- Enjoy hot with chutney.
- Reserving 2 Tbsp of the dals before grinding is to give a nice texture to the vadai.
- Do not grind to fine paste. The ground paste should be coarse to give the vadai a nice texture.
- You can use Dry red chillis instead of Green Chilli.
- If you dont find raw rice, instead add rice flour to the ground dal paste.
- Fry at medium heat and in batches, so that the vadai gets a chance to cook through till the center.
- Optionally, you can add chopped cilantro along with the curry leaves.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.