A famous South Indian snack, these will leave you feeling like bliss, especially when made on a rainy day with tea! These go well with rasam rice or kadi rice too..
To make the masal vadai gather:
- 1 cup chana dal ( gram flour)
- Soak for 3-4 hours. Drain out the water completely, probably place it in a sieve for half an hour or so.
Put the above in a mixie jar or blender, and to this add:
- 1 green chilli
- 1 tbsp saunf ( fennel seeds)
- 2 tbsp red chilli powder
- A pinch heeng (asafoetida powder)
Grind this to a semi coarse paste. DO NOT grind it to a smooth paste. The mix will look something like this.
- 1 big onion (finely chopped)
Add these to the above coarse mix.
You can also use cabbage instead of onions.
Let’s start making the masal vadai:
- Switch on the gas with oil for deep-frying.
A small tip: When the oil is hot, pour 1 tbsp of this oil in the mix. This will make the vadai soft.
- Take a small amount of the mix in your hand and make it into round balls.
- Flatten it using your fingers.
- Deep fry on low to medium flame till golden-brown. Hot hot masal vadai are ready!!
The mix needs to have very thick consistency, having little or no water. In case it tends to have thinner consistency, add besan (chana dal flour) to make it thick again.