Masala Vadai
Masala Vadai
About this Recipe
As a doctor, nutritional science is important to me. As a believer in sattva — that beautiful Sanskrit word that connotes good sense, wisdom, and consciousness — it’s equally important for me to approach food in a holistic manner. My mantra is “Make food your friend, not foe.” Moderation is key. When it comes to fried food, a small portion can be more satisfying, for example with Masala Vadai, a crunchy South Indian lentil snack with great fats and plant protein that promote satiety. Along with the protein-rich lentils, the aromatic herbs and use of healthy oils make this a good snack. A versatile dish, vadai are best enjoyed hot, especially during the rainy monsoon season with a cup of chai. They’re also a part of festival platters at Pongal, Diwali, and wedding feasts. And they are always shared!
The Benefits
Chana dal is a great source of protein and high in B vitamins. Lentils and herbs in the dish bump up the fiber content. This recipe is an exemplary lesson in the use of healthy oils to fry, portion control, and satiety.
Note: You can spice and season the vadai batter to your preference. For a plain batter, simply season with asafetida, red chile powder and salt.
Ingredients
Serves 4
- 1 cup (200 g) chana dal, soaked for 3-4 hours
- 1 tsp fennel seeds
- 1/4-inch-long piece of ginger
- 3 garlic cloves
- ½ tsp black peppercorns
- 2 green chiles, finely chopped
- 1 (50 g) large red onion, peeled and diced
- A handful of cilantro, finely chopped
- A handful of mint, finely chopped
- A handful of curry leaves
- A pinch of asafetida
- 1 tsp salt
- 1 to 2 cups peanut oil or cold pressed sesame oil for frying
Directions
-
Step 1
Let the chana dal drain in a strainer or colander for about 10 minutes to get rid of excess water. -
Step 2
In a blender, add the drained chana dal, fennel seeds, ginger, garlic cloves, and black pepper. Grind to a coarse paste without adding any extra water. -
Step 3
Empty the batter into a bowl. Add the green chiles, onion, cilantro, mint, curry leaves, asafetida, and salt. Mix the batter well using your fingers or a fork but be careful not to mash the ingredients. Cover and refrigerate for 2 hours. -
Step 4
Heat the oil in a heavy-bottom frying pan. Drop a pearl-size amount of batter into the oil; if it floats up immediately, the oil is ready for frying. -
Step 5
Wet your hands lightly to prevent the vadai batter from sticking to them. Take 2 tablespoons of the batter and shape into a thick disc on your palm. You can also use a piece of banana leaf to help shape the batter without it sticking. -
Step 6
Drop the discs into the hot oil. Depending on the size of the pan, drop up to 4 or 5 at a time. Deep-fry on medium heat until the vadai are golden brown. Remove with a slotted spoon and drain excess oil on a kitchen towel. Continue frying until you run out of batter. Serve hot with ginger tea or coffee.
Zero-waste: Break leftover vadais into smaller chunks and add to a tomato-onion gravy.
About the author
Nandita Iyer
Nandita Iyer brings together her degrees in medicine and nutrition with her love of cooking to enable people to pursue healthier lifestyles through her bestselling vegetarian cookbooks and blog. Sattva, her newsletter on simple and mindful living, reaches thousands of engaged readers every fortnight.
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