Masala vadai is the South Indian of dishes, usually eaten in side with breakfast in Tamilnadu, the general combo is idli + Vadai. Coconut chutney or tomato chutney goes well with this vadai.

The dough does include oil in preparation, so it absorbs less oil while frying, even the oil absorbed can be blotted out with a paper towel.




The vada is crispy and tasty and best served while still hot, over time it will lose its crispness. A quick version of the side dish vada curry can be prepared from any left over vadas, I will make sure to include the recipe for vada curry in the future.




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Chennai Masala Vadai
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Snack
Cuisine: Indian
Author: TryCurry
Ingredients
  • 1/2 cup chana dal
  • 1 medium onion (chopped)
  • 5-6 curry leaves (chopped)
  • 1 tsp fennel seeds
  • 1/2 green chili (chopped)
  • Salt to taste
  • 5-6 strands of coriander (chopped)
  • Oil for frying
Instructions
  1. Soak the chana dal in water for 2 hrs, then drain the water and grind the dal to a coarse paste.
  2. Mix the dal with onion, curry leaves, fennel seeds, green chili, salt and coriander.
  3. The dough should be a little sticky but you must be able to make vada shapes without the dough completely sticking to your hand, in case you find the dough loose, add some corn flour to the mixture.
  4. Make the dough into vada shapes, fry in hot oil for 3-5 minutes till the vadas turn brown.
  5. Serve it with coconut or tomato chutney. Best enjoyed while still hot.




Step By Step Photo Instructions

  • Soak the chana dal in water for 2 hrs, then drain the water and grind the dal to a coarse paste.

 

 

  • Mix the dal with onion, curry leaves, fennel seeds, green chili, salt and coriander.The dough should be a little sticky but you must be able to make vada shapes without the dough completely sticking to your hand, in case you find the dough loose, add some corn flour to the mixture.

 

 

  • Make the dough into vada shapes, fry in hot oil for 3-5 minutes till the vadas turn brown.

 

  • Serve it with coconut or tomato chutney. Best enjoyed while still hot.

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