Masal vadai - preparation time 30 mins (for soaked dhal)
Every one love this vadai which will be made during evening snacks. The smell of mint, crispness of the vadai in outer portion and cooked soft portion inside will be very tasty. To enhance the taste and for digestion we will be adding ginger and fennel. when served with tea and some sweet the whole family will love you for the taste of the snack.
Ingredients:-
Channa split dhal - 1 cup
Fennel seed (Saunf) - 1 tsp
Red Chili - 3 (split into 2 pieces each) or Chili powder - 1 tsp
Ginger - 1 inch (small piece)
Onion - 1 (finely chopped)
Mint leaves - 10 or 15 finely chopped (optional)
Coriander seeds- ½ tsp (Dhania)
Curry leaves - 6 (finely chopped)
Coriander leaves - 5 (finely chopped)
Water - very little to grind the dhal
Oil - To deep fry
Salt to taste
Preparation method:-
Soak the channa spilt dhal for 3 hrs. Drain the water complete and grind with fennel, ginger, red chili, coriander seeds coarsely.
Use wiper to grind it coarsely(if you want you can sprinkle water).
To the flour add onion, mint leaves, curry leaf, coriander leaf & salt.
Initially make small balls using the dough for easy preparation. Using plastic sheet or banana leaf flatten the balls to circle (don’t make too thin it will be difficult to take). You can make in your hand also (i.e. with plastic sheet) if you can make quickly.
Heat the oil in deep frying pan and drop the vadai very slowly (usual practice is to drop on the edge of oil kadai). Fry the vadai till it is golden brown.
You can put in tissue paper to remove excess oil and serve hot.
Every one love this vadai which will be made during evening snacks. The smell of mint, crispness of the vadai in outer portion and cooked soft portion inside will be very tasty. To enhance the taste and for digestion we will be adding ginger and fennel. when served with tea and some sweet the whole family will love you for the taste of the snack.
Ingredients:-
Channa split dhal - 1 cup
Fennel seed (Saunf) - 1 tsp
Red Chili - 3 (split into 2 pieces each) or Chili powder - 1 tsp
Ginger - 1 inch (small piece)
Onion - 1 (finely chopped)
Mint leaves - 10 or 15 finely chopped (optional)
Coriander seeds- ½ tsp (Dhania)
Curry leaves - 6 (finely chopped)
Coriander leaves - 5 (finely chopped)
Water - very little to grind the dhal
Oil - To deep fry
Salt to taste
Preparation method:-
Soak the channa spilt dhal for 3 hrs. Drain the water complete and grind with fennel, ginger, red chili, coriander seeds coarsely.
Use wiper to grind it coarsely(if you want you can sprinkle water).
To the flour add onion, mint leaves, curry leaf, coriander leaf & salt.
Initially make small balls using the dough for easy preparation. Using plastic sheet or banana leaf flatten the balls to circle (don’t make too thin it will be difficult to take). You can make in your hand also (i.e. with plastic sheet) if you can make quickly.
Heat the oil in deep frying pan and drop the vadai very slowly (usual practice is to drop on the edge of oil kadai). Fry the vadai till it is golden brown.
You can put in tissue paper to remove excess oil and serve hot.
We tried and it came out really good. Everyone liked the crispy and tasty masal vada. Great recipe. Thanks.
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