Masal vadai recipe with step by step pictures
Masal vadai is a south-indian snack recipe. It is my favorite dish which is often made in my home as an evening time snack. It is one of the dish in all our traditional functions. Adding ginger, garlic, fennel seeds makes the vadai tastes too good and smells awesome. Do try at your home and sure you like it.
Few more snack recipes to try out,
Hope you like the recipes. Check out the masal vadai recipe below with step by step pictures.
Enjoy the food !
Ingredients :
. Channa dal / bengal gram dal - 1 cup
. Onion - 1 big sized ( finely chopped)
. Curry leaves - 3 sprig (finely chopped)
. Coriander leaves - 3 tblsp (finely chopped)
. Dry red chillies - 2 (as per your taste)
. Green chilli - 1
. Ginger - 2 inch piece
. Garlic - 6
. Fennel seeds - 2 tsp
. Salt to taste
. Oil for frying
Method :
1. Wash and Soak channa dal for 3 - 4 hours.
2. Grind dry red chillies, green chilli, ginger, garlic in a mixer jar. Drain the water and add soaked channa dal into mixer jar.
3. Grind it to coarse paste without adding water. Add fennel seeds. Grind it once. Transfer to bowl.
4. Add onion, curry leaves, Coriander leaves and salt. Mix well. Roll it to small balls.
5. Heat oil for frying. Keep the flame to medium. Take the ball and give it a press with your palms to make it a patty shape.
6. Drop the dal patty into oil. Cook both sides golden brown. Strain the vadai. Tasty masal vadai is ready.
Pictorial :
Wash and soak channa dal for about 3 - 4 hours.
Take garlic, ginger, dry red chillies and green chilli in a mixer jar
Grind it to coarse powder
Drain the water and Add the soaked dal
Grind it to coarse paste without adding water. Add fennel seeds ( you can add a piece of cinnamon if you like)
Grind it once
Transfer to a bowl
Add finely chopped onion, curry leaves, Coriander leaves and salt
Mix well
Roll it into small balls
Heat oil for frying. Keep the flame to medium
Keep the ball on your palm. Press it gently with your palms to make it patty shape
Drop it into oil
Cook both the sides until golden brown. (Cook in medium to low flame otherwise vadai gets brown colour outside quickly and the inner part doesn't t cook well)
Strain the vadai
Tasty masal vadai is ready to be served
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