Masala Vadai
Masala Vadai
Description
As a doctor and believer in sattva, my mantra is, “Make food your friend, not foe.” Moderation is key. Take Masala Vadai, for example: a crunchy South Indian lentil snack that’s satisfying in small portions. Made with protein-rich lentils, and aromatic herbs, it promotes satiety. Vadai is a perfect snack during the rainy season with chai or as part of festive spreads. And they’re always shared!
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
-
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.
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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