Sep 4, 2008

Masala Vadai

Opposite to my mom's place, a Kerala guy was running tea stall and he used to make masala vadai everyday. This recipe is from that guy.

  1. Channa dhall - 3/4 cup
  2. Toor dhall - 1/4 cup
  3. Urad dhall - 2 tbsp
  4. Onion - 1 (finely chopped)
  5. Fennel seeds- 1/2 tsp
  6. Asafoetida powder - a pinch
  7. Milk - 1/4 cup
  8. Salt to taste
  9. Red chillies - 3 (acc to taste)
  10. Curry leaves - few
  11. OIl - to deep fry
Soak Dhall for an hour to two with red chillies in it. After two hours, drain it completely, grind it coarsely without adding water. Mix chopped onion, salt, fennel seeds, curry leaves and milk with the grounded paste. Add milk little by little so that you add the required amount. Add water if necessary. Make small patties and deep fry it until golden brown. Serve it hot with coconut chutney.


Unknown said...

i love this masala vada... the taste is really awesome & yummy...
where r u in chennai?

Indian Khana said...

All time fav. is masala vadai..wht a pity I dnt prepare this much !! your recipe looks gud...will try sometime