Masal Vadai is made with dal and spices. It is very crispy and crunchy outside and soft inside. The Masal vadai is so flavorful with a burst of spices in every single bite. Though it is a very simple recipe, a lot of techniques need to be followed. It is important to get the texture of the batter right for a crispy vadai. This vadai is a best combo for venpongal and chutney or can be had a snack as such with a hot cup of tea. Enjoy this crispy masal vadai with your family.
Ingredients
Instructions
- Soak half cup of channa dal with hot water for 2-3 hours.
- Wash channa dal and transfer to a mixie jar. Set aside one teaspoon of channa dal separately. Add green chilli, ginger, garlic and pulse them 4-5 times.
- Transfer the grounded channa dal to a mixing bowl. Add the dal that was set aside previously. Now add rice flour, curry leaves, coriander leaves, chopped onions. fennel seeds and salt. Mix thoroughly.
- Pinch out a lemon sized ball. Press them gently between palms. Deep fry in a medium low flame until it turns golden brown. Serve hot with ven pongal, Idli or a cup of tea.
Notes
I have used rice flour for the crispiness of the vadai. You can replace it with a teaspoon of soaked rice. Reserving a teaspoon of channa dal and adding to the grounded vadai batter gives a good texture. It is very important to pulse the channa dal instead of grinding it. It will give a crunchy and good texture.