Masala Vadai

Recipe 10 minPreparation Time 20 minCooking Time

Masala Vadai

10 minPreparation Time 20 min Cooking Time

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

4 SERVES
  • 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

  1. Step 1
    Let the chana dal drain in a strainer or colander for about 10 minutes to get rid of excess water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 

Photo by Thomas George

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