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05-20-2011, 06:41 PM
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MASALA VADAI
A dish from Tamilnadu usually served as a starter and is a part of most festive meals.
Preparation Time : 40-45 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Split Bengal gram (chana dal)
3/4 cup
Split pigeon pea (toor dal/arhar dal)
1/2 cup
Whole dry red chillies
6
Asafoetida
1/4 teaspoon
Salt
to taste
Onion , finely chopped
1 medium
Ginger, finely chopped
1 inch piece
Green chillies, chopped
2
Curry leaves, chopped
10-12
Fresh coriander leaves, chopped
2 tablespoons
Oil
to deep fry
METHOD
Soak chana dal in two cups of water for about thirty minutes. Drain. Soak toovar dal in salted water for about twenty minutes. Drain. Grind chana dal coarsely. Grind red chillies to a paste and add drained toovar dal. Continue to grind to a coarse paste. Mix the dal pastes together. Add asafoetida, salt, onion, ginger, green chilles, curry leaves and coriander leaves. Mix well into a nice stiff batter.Heat sufficient oil in a deep kadai. Take a small portion of the batter (about lemon sized ball), wet your palm, flatten the batter and slide it into the hot oil. Fry on both the sides till golden brown and crisp. Drain and serve hot with the chutney of your choice.
Recipe Tip :
Add some finely chopped vegetables or cabbage for a wholesome treat. Make tiny vadas and serve as cocktail snacks.
MASALA VADAI
A dish from Tamilnadu usually served as a starter and is a part of most festive meals.
Preparation Time : 40-45 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Split Bengal gram (chana dal)
3/4 cup
Split pigeon pea (toor dal/arhar dal)
1/2 cup
Whole dry red chillies
6
Asafoetida
1/4 teaspoon
Salt
to taste
Onion , finely chopped
1 medium
Ginger, finely chopped
1 inch piece
Green chillies, chopped
2
Curry leaves, chopped
10-12
Fresh coriander leaves, chopped
2 tablespoons
Oil
to deep fry
METHOD
Soak chana dal in two cups of water for about thirty minutes. Drain. Soak toovar dal in salted water for about twenty minutes. Drain. Grind chana dal coarsely. Grind red chillies to a paste and add drained toovar dal. Continue to grind to a coarse paste. Mix the dal pastes together. Add asafoetida, salt, onion, ginger, green chilles, curry leaves and coriander leaves. Mix well into a nice stiff batter.Heat sufficient oil in a deep kadai. Take a small portion of the batter (about lemon sized ball), wet your palm, flatten the batter and slide it into the hot oil. Fry on both the sides till golden brown and crisp. Drain and serve hot with the chutney of your choice.
Recipe Tip :
Add some finely chopped vegetables or cabbage for a wholesome treat. Make tiny vadas and serve as cocktail snacks.