Recipe Index

Tuesday, July 8, 2014

Masala Vadai

1/2 cup tur dal
1/2 cup channa dal
1/2 cup urad dal
2 green chili or to taste
a pinch of asafoetida
a few cilantro leaves (hara dhania)
1 cup finely chopped onions
water as needed
Oil for deep frying

Preparation:  Wash and soak the dals together for 1 1/2 to 2 hours before grinding.
After it has been soaking grind it to a coarse batter with green chillies asafoetida salt and cilantro leaves.  Add water as need the batter needs to be thick and not watery.  To the ground batter add the chopped onions mix.  This is now ready to make vadais

To make the vadai heat a pan on medium heat with about 2 inches of oil for deep frying.  Check to see if the oil is hot by dropping a little bit of batter, if the dropped batter floats up right away it is hot enough to make vadai.
Take some batter to fit your palm, flatten it and slowly and carefully put into the cooking oil.  In the same way make about five of them and put it in the oil for deep frying.  Fry them a few at a time in batches without overcrowding.
While frying turn them around so that they are evenly fried all over.  When the sizzling has come down and they are golden brown they are ready to come out and are ready to serve.