Masal vadai is another yummy tea time snack in south India. These vadai smells wonderful and is the best when ate with hot elachi tea.It is also made during any festivals or feasts at home. Previously I thought making these vadai is a time consuming one and I never made it. Then once when we visited my parents, I saw my mom made these in no time and realized this snack is easy to prepare in less time and thus became the most often prepared snack in our home.
- Channa dal/Kadalai Paruppu – 1 cup
- Fennel seeds – 1 teaspoon
- Ginger – 1 inch piece
- Onion – 1/2 cup finely chopped
- Green chilli – 1 or 2 (depending on the spice level)
- Coriander leaves – 2 tablespoons, finely chopped
- Salt – to taste
- Oil – to deep fry
1.Soak the channa dal in water for 2 hrs.
2.After 2 hours, drain the water and grind the dal in the mixer grinder or blender to a coarse paste. No need to add water. Also make sure the dal is not ground smooth. It should be coarse for the vadai to be crispier.
3.Grind the fennel seeds, ginger and green chilly to a fine paste.
4.In a large mixing bowl, add the ground channa, the masala paste, slt, chopped onions and chopped coriander leaves and mix it well.
5. Meanwhile, heat oil in a pan adn wait till the oil become heat enough to fry the vadais. You can check this , by dropping a small portion of the mixture and it should immediately come to the surface of the oil.
6. When the oil is hot enough, take a small ball of the mixture in hand, and slightly flatten it and carefully drop it in the oil. Depending on the size of the pan and the vadais, can make 3 to 4 in a batch.
8. When the vadai is cooked evenly on both sides, carefully remove them from oil and place it in a paper towel to remove any excess oil.
Continue the same process with the remaining vadai mixture. Serve these yummy vadai with hot elachi tea.