Prep time – under 15 mins Cook time – under 15 mins Yields – 10-12 vadas Ingredients needed Channa dal / Bengal gram /Kadalai paruppu -1/2 cup + 1 tbsp Red Chillies – 2 Saunf / fennel seeds /Sombu – 1 tsp Onion- 1 very finely chopped Green chillies -1-2 finely chopped Curry leaves – few Coriander leaves – few finely chopped Salt to taste Oil for deep frying Preparation Soak Channa dal (kadalai paruppu) in water for 4 hours. Drain the water completely in a colander. Keep 1 tbsp of channa dal aside. Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind without adding water coarsely. Then add finely chopped onions, soaked and drained channa dal (1 tbsp which we kept aside), finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix. Method Variations and tips The secret of a delicious masala vada is the flavor of fennel seeds and finely chopped onions.But if you do not like fennel seeds, you can add finely chopped ginger instead of fennel seeds. Masal vadai will taste more delicious if you use baby onions, instead of big onion. If case, if there is moisture and you are unable to shape vadas out of the mixture, add a little besan/ bengal gram flour to the vada mix, so that it will absorb the excess moisture. Beginners can grease a plastic sheet or ziplog bag or plantain leaf, flatten the vadas on it, flip the sheet and transfer the flattened vadas to the hand and then slip them gently into the oil.(in case, if you are not comfortable with the above method). Check out my Ulundu vadai or Medu Vada Recipe Enjoy making these delicious vadas.Come back for more interesting recipes and tips. Read More
